Author: Janet D. Ward

The Principles of Food Science Lab Manual/Workbook provides vocabulary activities, application activities, and lab experiments with space for recording data, observations, and summaries.

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Table of Contents

Abbreviated Contents

Principles of Food Science, Lab Manual/Workbook

• 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