Introduction to Food Science

"Introduction to Food Science" is an ideal resource for anyone interested in a comprehensive overview of the science of foods. Four sections organize twenty-eight chapters into logical groupings, from basic chemistry and nutrition, to food composition and preservation, to environmental concerns and world food needs. This book presents a variety of interesting topics in an easy-to-understand manner. It also provides insight into career opportunities for those interested in working within food science industries.

Preface
Chapter 1: Overview of Food Science
Chapter 2: Review of Chemistry
Chapter 3: Chemistry of Foods
Chapter 4: Nutrition and Digestion
Chapter 5: Food Composition
Chapter 6: Quality Factors in Foods
Chapter 7: Unit Operations in Food Processing
Chapter 8: Food Deterioration
Chapter 9: Heat
Chapter 10: Cold
Chapter 11: Drying and Dehydration
Chapter 12: Radiant and Electrical Energy
Chapter 13: Fermentation, Microorganisms and Biotechnology
Chapter 14: Chemicals
Chapter 15: Packaging
Chapter 16: Milk
Chapter 17: Meat, Poultry, and Eggs
Chapter 18: Fish and Shellfish
Chapter 19: Cereal Grains, Legumes, and Oilseeds
Chapter 20: Fruits & Vegetables
Chapter 21: Fats and Oils
Chapter 22: Candies and Sweets
Chapter 23: Beverages
Chapter 24: Environmental Concerns and Processing
Chapter 25: Food Safety
Chapter 26: Regulations and Labeling
Chapter 27: World Food Needs
Chapter 28: Careers in Food Science
Appendix
Glossary

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

FREE SHIPPING

Amazon no longer offers textbook rentals. We do!

Introduction to Food Science

Summary

Table of Contents

Supplemental Materials