Food Science: The Biochemistry of Food & Nutrition, Student Edition / Edition 5 available in Hardcover
- Pub. Date:
- McGraw-Hill Professional Publishing
In Food Science: The Biochemistry of Food and Nutrition students learn to use the scientific method as they study the biological and chemical basis of food and nutrition. The text combines scientific principles with real-life applications of food preparation and nutrition. It is taught by the Family and Consumer Sciences teacher, a Science teacher, or by the two together.
Students will learn to apply scientific principles of food and nutrition as they explore foods and nutrition using basic scientific equipment. Measurement, use of equipment, problem solving, reasoning skills and writing are emphasized.
This flexible text format is adaptable to a one or two semester course.
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Table of Contents
Unit 1The World of Food Science
Chapter 1What Is Food Science?
Chapter 2Why Study Food Science?
Unit 2The Food Science Lab
Chapter 3Safety and Sanitation
Chapter 4The Scientific Method
Chapter 6The Sensory Evaluation of Food
Unit 3Chemistry Foundations
Chapter 7Elements, Compounds, and Mixtures
Chapter 8Chemical Reactions and Physical Changes
Chapter 10Acids and Bases
Unit 4The Science of Nutrition
Chapter 12Nutrition Basics
Chapter 18Vitamins and Minerals
Unit 5The Chemistry of Food
Chapter 20Solutions and Colloidal Dispersions
Chapter 21Leavening Agents
Chapter 22The Fermentation of Food
Chapter 23The Biochemistry of Milk
Chapter 24Food Additives
Unit 6The Microbiology of Food Processing
Chapter 25Keeping Food Safe
Chapter 26The Dehydration of Food
Chapter 27The Canning of Food
Chapter 28Food Preservation Technology