Food engineering refers to the engineering aspects of food production and processing. Food engineering includes, but is not limited to, the application of agricultural engineering and chemical engineering principles to food materials. Genetic engineering of plants and animals is not normally the work of a food engineer. Food engineering is a very wide field of activities. Among its domain of knowledge and action are: Design of machinery and processes to produce foods; Design and implementation of food safety and preservation measures in the production of foods; ;Biotechnological processes of food production; Choice and design of food packaging materials. Quality control of food production. This book deals with new and important food engineering research trends.
By elaborating upon pivotal twentieth-century studies in language, representation, and subjectivity, Being Made Strange reorients the study of rhetoric according to the discursive formation of subjectivity. The author develops a theory of how rhetorical practices establish social, political, and ethical relations between self and other, individual and collectivity, good and evil, and past and present. He produces a novel methodology that analyzes not only what an individual says, but also the social, political, and ethical conditions that enable him or her to do so. This book also offers valuable ethical and political insights for the study of subjectivity in philosophy, cultural studies, and critical theory.
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