This book is a useful manual for food science students to review the rigorous mathematics necessary to succeed and update their skills prior to or while taking food engineering courses. Revised and expanded, this new edition provides applications that allow students to become more proficient using calculators and computer spreadsheets. It also discusses basic food engineering theory as well as a separate chapter on mass transfer. There are also numerous problems specific to gases and vapors, mass balances, energy balances, fluid mechanics, and heat transfer along with solutions provided in an appendix.