Principles of Food Science, 4th Edition
Principles of Food Science demonstrates how the laws of science are at work in producing, processing, preparing, preserving, and metabolizing food. Students learn how cooking, health, and storage tips connect science basics to daily food encounters. The text covers the basic laws of chemistry, microbiology, and physics as they are applied to food components and complex food systems. Students learn scientific facts and principles that can be applied to a future food science career and as to more-creative, nutritious home cooking. The requirements and opportunities for obtaining a food science career are explored as well as the impact of this career path on local, national, and global economies.
Table of Contents
Abbreviated Contents
Principles of Food Science, 4th Edition
- Front Matter
- Unit 1 The Science of Food
- Unit 2 Basic Chemistry
- Unit 3 Organic Chemistry: The Macronutrients
- Unit 4 Food Chemistry: The Microcomponents
- Unit 5 Food Microbiology: Living Organisms in Food
- Unit 6 Food Preservation and Packaging
- Unit 7 Working with Complex Food Systems
- Special Topics
- Appendix Measurement Conversion Charts
- Glossary
- Index