Authors: Janet D. Ward, Larry Ward, and Jodi Songer Riedel

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 relate to food components and complex food systems. Students learn scientific facts and principles that they can apply to a future food science career and 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 5e, Textbook

• 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
  • 19 - Biotechnology: GMOs, Nanotechnology, and Cell Cultures
• Unit 6 Food Preservation and Packaging
• • 20 - Thermal Preservation: Hot and Cold Processing
  • 21 - Dehydration and Concentration: Controlling Water Activity
  • 22 - Food Packaging and Labeling
• Unit 7 Working with Complex Food Systems
• • 23 - Mixtures: Solutions, Colloidal Dispersions, and Suspensions
  • 24 - Separation Techniques: Mechanical and Chemical Methods
  • 25 - Research: Developing New Food Products
  • 26 - Food Science Related Careers: A World of Opportunities
• Appendix Measurement Conversion Charts
• Glossary
• Index