This short article, with a large list of references, is a guide in the John Hopkins University’s Teaching The Food System project.
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The short outline is informative and covers in outline many of the factors that lead to the food industry of today, linking these to references provide more in depth information. There are also illustrative slides that accompany the text.
Here is another example of valuable technology information that is available for free from the FAO.
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The manual covers meat science, processing, processing equipment, ingredients and formulations in detail with little mention of other business topics such as distribution, marketing and quality. The book is some 400 pages long is well illustrated with drawings and photographs.