Introduction to Food Science / Edition 1

Introduction to Food Science / Edition 1

by Ph.D., Rick Parker
     
 


"Introduction to Food Science" provides an overview of the science of foods, from nutrition and digestion to processing and preservation. The material is based on a thorough, easy-to-follow outline that makes developing a lesson plan simple. Each chapter contains a list of learning objectives that help identify important concepts and key words that are essential… See more details below

Overview


"Introduction to Food Science" provides an overview of the science of foods, from nutrition and digestion to processing and preservation. The material is based on a thorough, easy-to-follow outline that makes developing a lesson plan simple. Each chapter contains a list of learning objectives that help identify important concepts and key words that are essential to the understanding of the material. Tables, charts, graphs and illustrations are inserted throughout the text, providing quick and understandable access to information. The "student activities" section at the end of each chapter provide opportunities to directly apply material. The text also provides insight into career opportunities for those interested in working within food science industries.

Product Details

ISBN-13:
9780766813144
Publisher:
Cengage Learning
Publication date:
10/19/2001
Series:
Texas Science Series
Edition description:
New Edition
Pages:
656
Sales rank:
418,425
Product dimensions:
9.30(w) x 8.20(h) x 1.20(d)

Table of 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

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