Romain Jeantet is Deputy Director at the STLO joint research unit INRA-Agrocampus Ouest, as well as Professor at Agrocampus Ouest in Rennes, France. His research focuses on food engineering with a special interest in dairy products.
Thomas Croguennec is Professor at Agrocampus Ouest in Rennes, France as well as a Research Scientist at STLO, with research focused on physical chemistry and dairy technology.
Pierre Schuck is a research engineer and Partnership Officer at STLO INRA in Rennes, France. He has extensive experience in the dairy industries and his research has largely focused on concentration and drying.
Gérard Brulé was Professor Emeritus at Agrocampus Ouest in Rennes, France before he retired in 2010.
8 Ebooks de Thomas Croguennec
Romain Jeantet & Thomas Croguennec: Handbook of Food Science and Technology 1
This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences.
The authors’ main …
PDF
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DRM
€139.99
Romain Jeantet & Thomas Croguennec: Handbook of Food Science and Technology 1
This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences.
The authors’ main …
EPUB
Engleză
DRM
€139.99
Romain Jeantet & Thomas Croguennec: Handbook of Food Science and Technology 2
This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different …
PDF
Engleză
DRM
€139.99
Romain Jeantet & Thomas Croguennec: Handbook of Food Science and Technology 2
This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different …
EPUB
Engleză
DRM
€139.99
Romain Jeantet & Thomas Croguennec: Handbook of Food Science and Technology 3
This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in …
EPUB
Engleză
DRM
€139.99
G rard Brule & Thomas Croguennec: Handbook of Food Science and Technology 3
This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in …
PDF
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DRM
€177.42
Valérie Gagnaire & Thomas Croguennec: Milk and Dairy Products: Some Challenges for the Dairy Industry
Milk is considered a complete food, consumed at all stages of life. It is transformed into numerous products, fermented or not, as well as into a variety of ingredients, in order to preserve it or so …
PDF
Engleză
DRM
€142.99
Valérie Gagnaire & Thomas Croguennec: Milk and Dairy Products: Some Challenges for the Dairy Industry
Milk is considered a complete food, consumed at all stages of life. It is transformed into numerous products, fermented or not, as well as into a variety of ingredients, in order to preserve it or so …
EPUB
Engleză
DRM
€142.99
