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.