Principles of Food Science 5e, Textbook Page v (5 of 608)

v Reviewers The authors and Goodheart-Willcox Publisher would like to thank the following professionals who provided valuable input to Principles of Food Science. Ronald E. Anderson Science Instructor Lyons Township High School LaGrange, Illinois Patricia Brinegar Family and Consumer Sciences Teacher Carmel High School Carmel, Indiana Lauren Darr, BS, MAEd, NBCT Family and Consumer Sciences Teacher North Davidson High School Lexington, North Carolina Martha Elliott Family and Consumer Sciences Teacher Lyons Township High School LaGrange, Illinois Michael J. Endres Argonne National Laboratory Lemont, Illinois JoAnn Fedrikson Family and Consumer Sciences Teacher North High School Sioux City, Iowa Katy Fullenwider Family and Consumer Sciences Teacher Earl Wooster High School Reno, Nevada Walter L. Hempenius, PhD Food Industry Consultant Cary, Illinois Diane R. McComber Emeritus Associated Professor (retired) Food Science and Human Nutrition Iowa State University Ames, Iowa Virginia Richards, EdD, CFCS Assistant Professor Georgia Southern University Statesboro, Georgia Jodi Songer Riedel, MS Agriculture Education Teacher Wakefield High School Raleigh, North Carolina Lynn Turner, PhD Professor of Food Science North Carolina State University Raleigh, North Carolina Amy White, MAEd, NBCT Family and Consumer Sciences Teacher North Buncombe High School Weaverville, North Carolina

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v Reviewers The authors and Goodheart-Willcox Publisher would like to thank the following professionals who provided valuable input to Principles of Food Science. Ronald E. Anderson Science Instructor Lyons Township High School LaGrange, Illinois Patricia Brinegar Family and Consumer Sciences Teacher Carmel High School Carmel, Indiana Lauren Darr, BS, MAEd, NBCT Family and Consumer Sciences Teacher North Davidson High School Lexington, North Carolina Martha Elliott Family and Consumer Sciences Teacher Lyons Township High School LaGrange, Illinois Michael J. Endres Argonne National Laboratory Lemont, Illinois JoAnn Fedrikson Family and Consumer Sciences Teacher North High School Sioux City, Iowa Katy Fullenwider Family and Consumer Sciences Teacher Earl Wooster High School Reno, Nevada Walter L. Hempenius, PhD Food Industry Consultant Cary, Illinois Diane R. McComber Emeritus Associated Professor (retired) Food Science and Human Nutrition Iowa State University Ames, Iowa Virginia Richards, EdD, CFCS Assistant Professor Georgia Southern University Statesboro, Georgia Jodi Songer Riedel, MS Agriculture Education Teacher Wakefield High School Raleigh, North Carolina Lynn Turner, PhD Professor of Food Science North Carolina State University Raleigh, North Carolina Amy White, MAEd, NBCT Family and Consumer Sciences Teacher North Buncombe High School Weaverville, North Carolina

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iv About the Authors Janet Ward has 26 years of experience in the family and consumer sciences classroom. Her interest and expertise in the area of food science led to her involvement in developing the food science curriculum for the state of North Carolina. She has also written a multi- media and safety supplement to the food science curriculum and conducted a number of workshops on food science instruction. Janet is a member of several honorary societies and professional organizations, including the American Association of Family and Consumer Sciences. She has twice been a Carl Perkins grant recipient. She is a Christa McAuliffe Fellow, 2003 AAFCS Top 10 Teacher of the Year, and a 2004 Catawba County Teacher of the Year. Larry Ward has taught math and science at the secondary level for over 10 years. He has over 26 years of experience teaching physics at the community college level and served as chairman of the Division of Mathematics, Science, and Computer Science at Catawba Valley Community College. He has published works on technology and physics and served as a member of a computer science curriculum writing team. Larry is a member of the American Association of Physics Teachers. Jodi Songer Riedel has more than 18 years of teaching experience in agricultural education. She has instructed and created curriculum for courses in horticulture, sustainable agriculture, forestry, and environmental and natural resources for the state of North Carolina, the National FFA Organization, the FDA, the NC Sweetpotato Council, and others. Jodi also organizes and supervises urban service learning projects and Supervised Agricultural Experiences (SAEs) in Raleigh, North Carolina. She manages the school’s 1,800-square-foot greenhouse and oversees fruit, vegetable, and ornamental gardens within the school grounds. She funds and sustains her program each year through grants and annual plant sales, cultivated by students. Jodi’s dedication and enthusiasm earned her the Career Science Math and Technology Award from Burroughs Wellcome Fund, the Governor’s Environmental Educator of the Year for North Carolina, a Kenan Fellowship, and the Governor’s Teaching Network Award.

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vi Content Organized for Successful Learning G-W Learning Companion Website Activity Icon identifies related content available on the G‑W Learning companion website. Unit Interviews introduce students to real-life professionals who have made a career related to food science. Under the Microscope: Careers in Food Science features explore careers in food science as well as information on education, training, work environment, job outlook, and income. Learning Outcomes clearly identify the knowledge and skills to be obtained when the chapter is completed. Reading Prep provides quick, easy activities to expand reading skills. Key Terms list the key terms to be learned in the chapter.

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Page 2Unit 1 The Science of Food click to expand contents

Page 56Unit 2 Basic Chemistry click to expand contents

Page 132Unit 3 Organic Chemistry: The Macronutrients click to expand contents

Page 238Unit 4 Food Chemistry: The Microcomponents click to expand contents

Page 324Unit 5 Food Microbiology: Living Organisms in Food click to expand contents

Page 394Unit 6 Food Preservation and Packaging click to expand contents

Page 464Unit 7 Working with Complex Food Systems click to expand contents

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