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Dr Michael Lewis has more than 40 years' experience in teaching and research covering many topics related to food science and technology. Including: physical properties of foods, food processing operations, milk and milk processing operations, heat treatment, evaporation, drying and membranes, refrigeration and physical properties of foods. He has written four books, He has supervised over 35 PhD students and over 150 BSc and MSc project students.
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Showing posts from March, 2018
Food for thought and food for life
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