Richard W. Hartel, D.B. Hyslop, Robin K. Connelly, T.A. Howell Jr.
Published March 17, 2008
Textbook - 248 Pages - 70 B/W Illustrations
ISBN 9781420055054 - CAT# 55054
Published July 27, 2017
ISBN 9781138426511 - CAT# K36818
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A remedial textbook for understanding mathematical theories and formulas, Math Concepts for Food Engineering, Second Edition helps students improve their mathematical skills so that they can succeed in food engineering courses. The text illustrates the importance of mathematical concepts and relates them to the study of food engineering.
New to the Second Edition
· Straightforward explanations of basic balance and transport principles used in food engineering
· Various exercises throughout that use spreadsheets, which are available on the publisher’s website
· A chapter on mass transfer
· A mathematical skills screening quiz
· A simple units-conversion page
This new edition is student tested
What students have to say
“... a must-have for any student in food science engineering ... teaches students how to think like an engineer. Each chapter provides meaningful applications ... shows students both the approach and the mathematical solution needed to solve example problems.”"This workbook not only taught me which mathematical equations are needed to solve various food engineering problems, it helped me understand the analysis and approach needed when solving any engineering problem. The practice questions helped me gain confidence in my problem-solving skills, and they make the coursework more interesting by relating it to real-world problems."
Builds Mathematical Confidence
This text helps assess the mathematical reasoning skills of food science and engineering students and offers assistance for those who need a refresher. It supplies the necessary material to solve simple engineering problems so that students are prepared to face more rigorous challenges in class.
We provide complimentary e-inspection copies of primary textbooks to instructors considering our books for course adoption.