Essentials of Food Science / Edition 3

Paperback (Print)
Rent from
(Save 73%)
Est. Return Date: 07/25/2015
Buy Used
Buy Used from
(Save 41%)
Item is in good condition but packaging may have signs of shelf wear/aging or torn packaging.
Condition: Used – Good details
Used and New from Other Sellers
Used and New from Other Sellers
from $12.94
Usually ships in 1-2 business days
(Save 82%)
Other sellers (Paperback)
  • All (8) from $12.94   
  • New (1) from $175.00   
  • Used (7) from $12.94   
Sort by
Page 1 of 1
Showing All
Note: Marketplace items are not eligible for any coupons and promotions
Seller since 2015

Feedback rating:



New — never opened or used in original packaging.

Like New — packaging may have been opened. A "Like New" item is suitable to give as a gift.

Very Good — may have minor signs of wear on packaging but item works perfectly and has no damage.

Good — item is in good condition but packaging may have signs of shelf wear/aging or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Acceptable — item is in working order but may show signs of wear such as scratches or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Used — An item that has been opened and may show signs of wear. All specific defects should be noted in the Comments section associated with each item.

Refurbished — A used item that has been renewed or updated and verified to be in proper working condition. Not necessarily completed by the original manufacturer.

Brand new.

Ships from: acton, MA

Usually ships in 1-2 business days

  • Standard, 48 States
  • Standard (AK, HI)
Page 1 of 1
Showing All
Sort by


Essentials of Food Science covers the basics of foods, food science, and food technology. The book is meant for the non-major intro course, whether taught in the food science or nutrition/dietetics department. In previous editions the book was organized around the USDA Food Pyramid which has been replaced. The revised pyramid will now be mentioned in appropriate chapters only. Other updates include new photos, website references, and culinary alerts for culinary and food preparation students. Two added topics include RFID (Radio frequency ID) tags, and trans fat disclosures. Includes updates on: food commodities, optimizing quality, laws, and food safety.

Read More Show Less

Editorial Reviews

From the Publisher

From the reviews of the third edition:

"This new edition … contains updates on ‘food commodities, optimizing quality, laws, and food safety,’ includes discussions on RFID (radio-frequency identification) tags and transfats, and incorporates the revised USDA food pyramid. This basic volume has most of the needed information and features helpful glossaries … . Summing Up: Recommended. Lower-division undergraduates through professionals; technical program students." (J. M. Jones, CHOICE, Vol. 45 (11), 2008)

Read More Show Less

Product Details

  • ISBN-13: 9780387699394
  • Publisher: Springer New York
  • Publication date: 11/30/2007
  • Series: Food Science Text Series
  • Edition description: 3rd ed. 2008
  • Edition number: 3
  • Pages: 572
  • Product dimensions: 1.22 (w) x 7.00 (h) x 10.00 (d)

Meet the Author

Vickie A. Vaclavik is an assistant professor, and registered dietitian at The University of Texas Southwestern Medical Center at Dallas, in the Department of Clinical Nutrition. She instructs in Food Science, and Management and Foodservice Operations, as well as in a portion of the community practice component of Nutrition Education. She also instructs in Nutrition at the Dallas County Community College, and works with a local Culinary Arts Associates Degree program. She has taught for over 20 years. As well, she has written Food Science texts and a computer module on food safety.

Elizabeth W. Christian is an adjunct faculty member of the Texas Woman's University's Department of Nutrition & Food Sciences.

Read More Show Less

Table of Contents

Preface.- World Wide Web Sites.- Introduction to Food Components: Evaluation of Food Quality.- Water.- Carbohydrates: Carbohydrates in Food – An Introduction.- Starches in Food.- Pectins and Gums.- Grains–Cereal, Flour, Rice, and Pasta.- Vegetables and Fruits.- Proteins: Proteins in Food – An Introduction.- Meat, Poultry, Fish, and Dry Beans.- Eggs and Egg Products.- Milk and Milk Products.- Fats: Fat and Oil Products.- Sugar, Sweeteners, and Confections.- Baked Products: Baked Products, Batters, and Dough.- Aspects of Food Production: Food Safety.- Food Preservation and Processing.- Food Additives.- Packaging of Food Products.- Government Regulation of the Food Supply: Government Regulations of the Food Supply and Labeling.- Appendix A – Bioengineered foods, Genetically Modified Organisms (GMO’s).- Appendices.- Index.
Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star


4 Star


3 Star


2 Star


1 Star


Your Rating:

Your Name: Create a Pen Name or

Barnes & Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation


  • - By submitting a review, you grant to Barnes & and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Terms of Use.
  • - Barnes & reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously

    If you find inappropriate content, please report it to Barnes & Noble
    Why is this product inappropriate?
    Comments (optional)