xiii Contents UNIT 1 The Science of Food . . . . . . . . . . . . . . . 2 Under the Microscope: Careers in Food Science Flavor Chemist . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Interview From Fine Arts to Flavor: Dr. Jeanine Davis. . . . . . 3 CHAPTER 1 Food Science: An Old but New Subject . . . . . . 4 What Is Food Science?. . . . . . . . . . . . . . . . . . . . . . . . 5 Three Periods in the Development of Food. . . . . . 6 Recent Contributions of Food Scientists. . . . . . . 12 Why Study Food Science?. . . . . . . . . . . . . . . . . . . . 15 CHAPTER 1 ACTIVITY: Developing Data Tables . . . . 18 CHAPTER 2 Scientific Evaluation: Being Objective. . . . . . 20 Science in the Food Industry . . . . . . . . . . . . . . . . . 21 Measurements. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 The Scientific Method. . . . . . . . . . . . . . . . . . . . . . . 27 Evaluating Scientific Studies. . . . . . . . . . . . . . . . . . 33 Safety in the Lab. . . . . . . . . . . . . . . . . . . . . . . . . . . . 34 CHAPTER 2 EXPERIMENT: Balancing Chewing Gum. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38 CHAPTER 3 Sensory Evaluation: The Human Factor. . . . 40 Influences on Food Likes and Dislikes . . . . . . . . . 41 Sensory Characteristics of Food Products. . . . . . 44 Taste Test Panels. . . . . . . . . . . . . . . . . . . . . . . . . . . . 49 CHAPTER 3 EXPERIMENT: Taste Test Panel. . . . . . . . 54 UNIT 2 Basic Chemistry. . . . . . . . . . . . . . . . . 56 Under the Microscope: Careers in Food Science Food Scientist . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57 Interview Foundations of a Food Chemist: Dr. Melissa Meaney Phillips . . . . . . . . . . . . . . . . 57 CHAPTER 4 Basic Food Chemistry: The Nature of Matter. . . . . . . . . . . . . . . . . . . . . . . . . . 58 The Basic Nature of Matter. . . . . . . . . . . . . . . . . . . 59 Chemical Bonding . . . . . . . . . . . . . . . . . . . . . . . . . . 63 The Classification of Matter. . . . . . . . . . . . . . . . . . 66 Physical and Chemical Changes. . . . . . . . . . . . . . . 67 CHAPTER 4 EXPERIMENT: The Chemical Detective. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72 CHAPTER 5 Energy: Matter in Motion. . . . . . . . . . . . . . 74 Potential and Kinetic Energy . . . . . . . . . . . . . . . . . 75 Forms of Energy . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76 Measuring Energy. . . . . . . . . . . . . . . . . . . . . . . . . . . 82 How Heat Is Transferred. . . . . . . . . . . . . . . . . . . . . 84 Factors that Affect Rates of Reaction in Food Preparation. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 87 CHAPTER 5 EXPERIMENT: Freezing Cream. . . . . . . . 90 CHAPTER 6 Ions: Charged Particles in Solution . . . . . . . . 92 Defining Acids and Bases . . . . . . . . . . . . . . . . . . . . 93 Measuring Acids and Bases . . . . . . . . . . . . . . . . . . 96 Applications of pH. . . . . . . . . . . . . . . . . . . . . . . . . 101 CHAPTER 6 EXPERIMENT: pH and Chemical Leavening in Muffins . . . . . . . . . . . . . . . . . . . . . 110 CHAPTER 7 Water: The Universal Solvent. . . . . . . . . . . 112 The Structure of Water . . . . . . . . . . . . . . . . . . . . . 113 Functions of Water in Food Preparation . . . . . . 117 Water Content in Foods. . . . . . . . . . . . . . . . . . . . . 121 Functions of Water in the Body. . . . . . . . . . . . . . 123 A Safe Water Supply. . . . . . . . . . . . . . . . . . . . . . . . 125 CHAPTER 7 EXPERIMENT: Water in Hot Dogs. . . . . 130 UNIT 3 Organic Chemistry: The Macronutrients. . . . . . . . . . . . . 132 Under the Microscope: Careers in Food Science Research Dietitian. . . . . . . . . . . . . . . . . . . . . . . . . . 133 Interview Meat Scientist with Improved Nature: Dr. Rody Hawkins. . . . . . . . . . . . . . . . . . . . . . . . 133 CHAPTER 8 Sugar: The Simplest of Carbohydrates. . . . . 134 Carbohydrate Production. . . . . . . . . . . . . . . . . . . 135 Sugars. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .⤀ 136 Sources of Sugar. . . . . . . . . . . . . . . . . . . . . . . . . . . 139 Functions of Sugars in Food Preparation. . . . . . 143 The Nutritional Value of Sugar. . . . . . . . . . . . . . . 148 CHAPTER 8 EXPERIMENT: Interfering with Crystal Formation . . . . . . . . . . . . . . . . . . . 154