Food Science: An Ecological Approach

Section1 Food Science Background: Food Systems in Relation to Climate Change, Research, Sensory Evaluation and the Chemical Composition of Foods
Chapter1 Food Science in an Era of Environmental Concern
Chapter2 How Food Science is Guided by Research
Chapter3 Food Evaluation
Chapter4 Food Composition
Chapter5 Food Safety
Section2 Categorized Food and Beverage Groupings, Vegetarianism, Food Preservation and Packaging
Chapter6 Vegetarianism
Chapter7 Meat and Meat Substitutes
Chapter8 Fish
Chapter9 Poultry
Chapter10 Milk, Cheese and Dairy
Chapter11 Eggs and Egg Replacements
Chapter12 Fruits and Vegetables
Chapter13 Grains, Cereals, Pasta, Rice, Flour and Starch Cookery
Chapter14 Yeast Breads, Quick Breads, and Cakes
Chapter15 Fats and Oils
Chapter16 Sugar and Sugar Substitutes
Chapter17 Beverages: Coffee, Tea, Sports and Energy Drinks, and Sugar-sweetened Beverages (SSBs)
Chapter18 Food Preservation and Packaging