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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 focusing on such areas as current research, technology, and nutrition news. Through lab experiments in the text and Lab Manual, students will practice scientifi c 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 microorganisms have on the food supply. Students will also explore the variety of careers available to workers with a food science background.
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
The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical
Presents scientific answers to a series of miscellaneous questions, covering such topics as "Why are bubbles round," "Why are the Earth, Sun, and Moon all spinn
This brand new comprehensive text and reference book is designed to cover all the essential elements of food science and technology, including all core aspects
Gastronomy and Food Science fills the transfer knowledge gap between academia and industry by covering the interrelation of gastronomy and food and culinary sci
