Food Science, An Ecological Approach

A textbook at the forefront of a global movement toward sustainabilityFood Science: An Ecological Approach is a groundbreaking new textbook that situates food science theory within a global environmental context. The only text of its kind currently on the market, it will provide educators and students with a foundation in hard science while integrating evidence-based practice with analysis of worldwide food sustainability. Students will develop the ability to apply technical skills and critical analysis to real-world issues of food safety, food sustainability, and ecologically sound practices of consumption and agriculture.Food Science: An Ecological Approach includes culturally specific discussions of food preparation and consumption, as well as an overview of the historical and ecological significance of each food group covered. The text also presents a thorough review of food preparation, food science, and technology. Designed for undergraduate students in two- and four-year culinary and nutrition programs, Food Science: An Ecological Approach is a user-friendly text that gently pushes students to contextualize key food science concepts within a larger ecological and historical framework.

Section1 Food Science Background: Food Systems in Relation to Climate Change, Research, Sensory Evaluation and the Chemical Composition of Foods
Chapter1 An Overview of Food and the Living Systems of the Natural Environment and the Relationship to Food Science
Chapter2 How to Interpret Research
Chapter3 Sensory Evaluation
Chapter4 Composition of Food
Section2 Categorized Food and Beverage Groupings, Vegetarianism, Food Preservation and Packaging
Chapter5 Meat and Meat Replacements
Chapter6 Fish and Poultry
Chapter7 Milk, Cheese, and Dairy Replacements
Chapter8 Eggs and Egg Replacements
Chapter9 Vegetarianism
Chapter10 Fruits and Vegetables
Chapter11 Grains, Flour, Cereals, Rice and Pasta
Chapter12 Yeast and Quick Breads/Cake
Chapter13 Fats and Oils
Chapter14 Sugar and Sugar Replacements
Chapter15 Beverages
Chapter16 Food Preservation and Packaging