International Society of Food Engineering

Springer's Food Engineering Series is essential to the Food Engineering profession, providing exceptional texts in areas that are necessary for the understanding and development of this constantly evolving discipline. The titles are primarily reference-oriented, targeted to a wide audience including food, mechanical, chemical, and electrical engineers, as well as food scientists and technologists working in the food industry, academia, regulatory industry, or in the design of food manufacturing plants or specialized equipment.

The Food Preservation Series consists of professional reference books on the subject of food preservation directed to an audience of food engineers and food scientists in academia and industry, as well as students and libraries. The series consists of handbooks, textbooks, and references.

The Food Science and Technology Series consists of professional reference books on the subject of food preservation directed to an audience of food engineers and food scientists in academia and industry, as well as students and libraries. The series consists of handbooks, textbooks, and references.