E-learning

Books, journals, and papers play a crucial role to each IUFT student, which helps IUFT students have a deep understanding and broaden their knowledge. Therefore, useful books, papers and journals are also provided for students by lecturers in addition to teaching slides. Some books and papers divided based on courses are: 

Scientific writing and design of experiments for Food science:
     + Oehlert, G. W. (2010). A First Course in Design and Analysis of Experiments. 

Toxicology and Food safety:
     + Shibamoto, T., Bjeldanes, L. F., & Taylor, S. (1993). Introduction to Food Toxicology. Academic Press.

Food analysis:
     + Nielsen, S. S. (Ed.). (2014). Food analysis (4. ed). Springer.

Food engineering principles:
     + Singh, R. P., & Heldman, D. R. (2009). Introduction to food engineering (4th ed). Elsevier/Academic Press.
     + Toledo, R. T. (2007). Fundamentals of food process engineering (3rd ed). Springer.

Food quality assurance system:
     + Hubbard, M. R. (2003). Statistical quality control for the food industry (3rd ed). Kluwer/ Plenum Publ.
     + Vasconcellos, J. A. (2004). Quality assurance for the food industry: A practical approach. CRC Press.

Dairy product technology:
     + Le, T. T., Cabaltica, A. D. & Bui, V. M. (2014). Membrane Separations in Dairy Processing. Journal of Food Research and Technology, 02, 1-14.
     + Dewettinck, K., Le, T. T. (2011). Membrane Separations in Food Processing. In Alternatives to Conventional Food Processing (pp. 184-253).
     + Bylund G. & Tetra Pak Processing Systems AB. (2015). Dairy processing handbook (3. [rev.]). Tetra Pak Processing Systems AB.

Cereal product technology:
     + Hoseney, R. C. (1986). Principles of cereal science and technology. American Association of Cereal Chemists.
     + Owens, G. (2001). Cereals Processing Technology. 

Technology of coffee, tea, and cacao:
     + Minifie, B. W. (1989). Chocolate, cocoa, and confectionery: Science and Technology. 

Food sensory analysis:
     + Mason, R. (2002). Food 3007 and Food 7012. Sensory evaluation manual. 

Food product development and marketing:
     + Earle, M., Earle, R., and Anderson, A. (2001). Food Product Development. CRC Press.
     + Earle, M., Earle, R. (1999). Creating New Foods: The Product Developer’s Guide. Chandos.
     + Grap, E., Saguy, and Graf, E. (1991). Food Product Development: From Concept to the Marketplace. Kluwer Academic Publishers
     + Fuller, G. 1994. New Food Products Development from Concept to Market Place. CRC Press.