Food and Beverage Technology | Professional literature for training, studies and practice

In the Food Technology category, you will find specialized literature on industrial manufacturing processes, quality assurance, and innovative technologies in food production. The titles cover topics such as food chemistry, product science, sensory analysis, sustainability, and digital transformation—ranging from traditional methods to modern approaches like 3D printing, plant-based proteins, or alternative fat sources. Specific raw materials such as algae, underappreciated crops, or traditional beverages like baijiu are also addressed.

The works are aimed at students, professionals in the food industry and research, as well as startups. They include textbooks, practical guides, handbooks, and scientific treatises on topics such as aquaculture, packaging technology, the impacts of climate change, and consumer research. The collection is complemented by foundational works on genomics, analytics, and chemical processes.