NZIFST has published the following FREE, online textbooks in the area of food science, technology & engineering, based on the initial success of Prof. Richard Earle's standard text, Unit Operations in Food Processing, first published online in 2004:
Creating New Foods: The Product Developer's Guide - the Web Edition
By Mary D. Earle and Richard L. Earle
An introduction to the basic structure that is the fundamental Product Development Process. First published 1999, this web edition has been extensively revised and updated by the authors.
Food Product Development - the Web Edition
By Richard and Mary Earle, and Allan Anderson.
Food Product Development is a textbook on the product development processes and the techniques used in food product development. It covers all stages of food product development from the initial concept of the new product, through to the final launching on the market and the analysis of the results. It is illustrated by examples of specific projects. It also provides the reader with the opportunity to study specific examples and to relate these to their own personal experiences.
Unit Operations in Food Processing - the Web Edition
By Richard L. Earle, Emeritus Professor, Massey University, Palmerston North, New Zealand.
The free web edition of a popular textbook known for its simple approach to the principles of food processing. First published in 1966 but still in use around the world today, Unit Operations in Food Processing explains the principles of operations and illustrates them by individual processes.
Fundamentals of Food Reaction Technology - the Web Edition
By Richard L. Earle and Mary D. Earle
Written as a companion text to Unit Operations in Food Processing, Fundamentals of Food Reaction Technology was first published in 2003 by Leatherhead Food International and the Royal Society of Chemistry. Food raw materials undergo many chemical, physical, microbiological changes during the unit operations of food processing. This book explores reaction technology, the changes that take place during the transformation of raw materials into finished foods, leading towards better understanding of the reactions that take place, better control of processing, and higher and more uniform food quality.
Whey To Go - Whey Protein Concentrate: A New Zealand Success Story
By Ken Kirkpatrick, Kevin Marshall, Dave Woodhams, Mike Matthews, Peter Hobman, Lee Huffman, Jim Harper, Robin Fenwick, John MacGibbon, and Arthur Wilson.
Whey to Go is the story of the early decades of the development of a new class of food ingredients, whey protein concentrates, through the utilisation of a transformational new technology called ultrafiltration. First published in 2014, it is written by several of the pioneers in this field, an important chapter in the history of New Zealand's dairy industry and a wonderful case study in industrial innovation.
