本书由天津科技大学食品科学与工程教学团队翻译，根据我国食品科学与工程教学情况将本书命名为《食品科学与工程导论》（Food Science and Technology）。本书共21章，涵盖了食品科学与技术教学的核心内容，包括化学、物理学、数学和统计学、生物化学、微生物学、生物技术、食品加工工程、食品工业工程、食品分析、食品感官评价、食品安全相关的管理毒理学、质量保证与食品法规、食品企业管理、市场营销、产品开发、信息技术和学习与转化技能等。
Preface for Food Science and Technology, edited by Geoffrey Campbell-Platt
Published by Wiley-Blackwell and IUFoST
This book Food Science and Technology is being widely used around the world, as the key textbook for University courses, leading to Degrees in the subject.
It is produced by The International Union of Food Science and Technology, IUFoST, the professional organisation representing some 250,000 Food Scientists, Food Engineers and Technologists in some 70 countries globally. China is a key member, through its Chinese Institute of Food Science and Technology, CIFST, which together with IUFoST hosted the 14th World Congress of Food Science and Technology, in Shanghai in 2008, and delivers the International Food Safety Forums, held in April in each of the past five years in Beijing.
For the successful future of the increasing world populations, IUFoST has set the mission of Strengthening Global Food Science for Humanity. It is helping deliver on its objectives of Food Safety and Food Security through Education. By making this important textbook available in Chinese, it is hoped to increase the knowledge and awareness of future Food Scientists and Technologists, benefitting from the wide range of international expertise and knowledge it contains.
Good studying, and future career and prosperity!
Geoffrey Campbell-Platt, President of IUFoST 2008-2012
Prof Emeritus, University of Reading, UK, and Past President, IUFoST
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