Author: Janet D. Ward

Principles of Food Science incorporates science concepts into a lab-oriented foods class. This text shows how the laws of science are at work in foods prepared at home and by the food industry. Each chapter includes engaging features, including NEW “Going Green” environmental updates and “Science Matters” articles. Other features focus on areas such as current research, technology, and nutrition news. Through lab experiments in the text and Lab Manual, students will practice scientific and sensory evaluation of foods. They will discover how nutrients and other food components illustrate basic chemistry concepts. They will examine the positive and negative impacts of microorganisms on the food supply. Students will also explore the variety of careers available to graduates with a food science background.

Table of Contents

Abbreviated Contents

Principles of Food Science, 3rd Edition

• Front Matter
• Unit 1 The Science of Food
• • 1 - Food Science: An Old but New Subject
  • 2 - Scientific Evaluation: Being Objective
  • 3 - Sensory Evaluation: The Human Factor
• Unit 2 Basic Chemistry
• • 4 - Basic Food Chemistry: The Nature of Matter
  • 5 - Energy: Matter in Motion
  • 6 - Ions: Charged Particles in Solution
  • 7 - Water: The Universal Solvent
• Unit 3 Organic Chemistry: The Macronutrients
• • 8 - Sugar: The Simplest of Carbohydrates
  • 9 - The Complex Carbohydrates: Starches, Cellulose, Gums, and Pectins
  • 10 - Lipids: Nature’s Flavor Enhancers
  • 11 - Proteins: Amino Acids and Peptides
  • 12 - Enzymes: The Protein Catalyst
• Unit 4 Food Chemistry: The Microcomponents
• • 13 - The Micronutrients: Vitamins and Minerals
  • 14 - Phytochemicals: The Other Food Components
  • 15 - Food Analogs: Substitute Ingredients
  • 16 - Additives: Producing Desired Characteristics in Foods
• Unit 5 Food Microbiology: Living Organisms in Food
• • 17 - Fermentation: Desirable Effects of Microbes
  • 18 - Food Safety: Sources of Contamination
• Unit 6 Food Preservation and Packaging
• • 19 - Thermal Preservation: Hot and Cold Processing
  • 20 - Dehydration and Concentration: Controlling Water Activity
  • 21 - Current Trends in Food Preservation: Irradiation, Packaging, and Biotechnology
• Unit 7 Working with Complex Food Systems
• • 22 - Mixtures: Solutions, Colloidal Dispersions, and Suspensions
  • 23 - Separation Techniques: Mechanical and Chemical Methods
  • 24 - Research: Developing New Food Products
  • 25 - Food Science Related Careers: A World of Opportunities
• Appendix A Information Required on Food Labels
• Appendix B Measurement Conversion Charts
• Appendix C Career Success
• Glossary
• Index