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Introduction to Food Science

First Edition
Rick Parker, Ph.D.

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.

 

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Introduction to Food Science
672 pages - 8 x 9 in.

Introduction To
Food Science

DE-0766813142

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