Introduction
to Food Science
By Rick Parker, Ph.D. - First Edition
This book is an ideal teaching manual for high school agriscience
and consumer science programs, as well as for post-secondary food
science courses.
It is an excellent overview for anyone interested in attaining a
basic understanding of food science.
Features:
- Chapters are divided into four comprehensive sections,
allowing for a better understanding of the science of foods
- Each chapter features a list of key words that build
vocabulary and encourage use of the book's glossary
- Learning objectives at the beginning of each chapter identify
important concepts and provide a "road map" for learning
- "Student activities" sections at the end of each chapter
provide opportunities to directly apply material
- The comprehensive appendix provides tables of important
conversion factors, guides, industry contacts, food composition
and additional resources, including Internet URL's
Contents:
- Preface.
- Chapter 1: Overview of Food Science.
- Chapter 2: Review of Chemistry.
- Chapter 3: Chemistry of Foods.
- Chapter 4: Nutrition and Digestion.
- Chapter 5: Food Composition.
- Chapter 6: Quality Factors in Foods.
- Chapter 7: Unit Operations in Food Processing.
- Chapter 8: Food Deterioration.
- Chapter 9: Heat.
- Chapter 10: Cold.
- Chapter 11: Drying and Dehydration.
- Chapter 12: Radiant and Electrical Energy.
- Chapter 13: Fermentation, Microorganisms and Biotechnology.
- Chapter 14: Chemicals.
- Chapter 15: Packaging.
- Chapter 16: Milk.
- Chapter 17: Meat, Poultry, and Eggs.
- Chapter 18: Fish and Shellfish.
- Chapter 19: Cereal Grains, Legumes, and Oilseeds.
- Chapter 20: Fruits & Vegetables.
- Chapter 21: Fats and Oils.
- Chapter 22: Candies and Sweets.
- Chapter 23: Beverages.
- Chapter 24: Environmental Concerns and Processing.
- Chapter 25: Food Safety.
- Chapter 26: Regulations and Labeling.
- Chapter 27: World Food Needs.
- Chapter 28: Careers in Food Science.
- Appendix.
- Glossary.
672 pages - 8 x 9 in.

Hardcover, 672 pages
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Introduction to Food Science
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Hardcover, 672 pages
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Introduction to Food Science
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