Introducing Food Science

2. Auflage 2015
ISBN: 978-1-4822-0974-7
Verlag: CRC Press

Buch, Englisch, 463 Seiten, Format (B × H): 156 mm x 234 mm, Gewicht: 699 g

Written as an introductory food science textbook that excites students and fosters learning, the first edition of Introducing Food Science broke new ground. With an easy-to-read format and innovative sections such as Looking Back, Remember This!, and Looking Ahead, it quickly became popular with students and professors alike. This newly revised second edition keeps the features that made the first edition so well liked, while adding updated information as well as new tables, figures, exercises, and problems.

See What’s New in the Second Edition:

- New chapter Sustainability and Distribution

- Approximately 60 new tables and figures

- New section at the end of each chapter with problems / exercises to test comprehension

- Now includes a glossary

The book consists of four sections with each one building on the previous section to provide a logical structure and cohesiveness. It contains a series of problems at the end of each chapter to help students test their ability to comprehend the material and to provide instructors a reservoir for assignments, class discussions, and test questions. At least one problem at the end of each chapter involves a calculation so that students can strengthen their quantitative skills. The text introduces the basics of food science and then building on this foundation, explores it sub-disciplines. The well-rounded presentation conveys both commercial and scientific perspectives, providing a true flavor of food science and preparing students for future studies in this field.

Autoren/Hrsg.

Shewfelt, Robert L.

Orta-Ramirez, Alicia

Clarke, Andrew D.

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

FOOD ISSUES IN THE NEWS
Food Safety
Healthiness of Foods
The Food We Eat

COMMERCIAL FOOD PRODUCTS
Processed Foods
Formulated Foods
Chilled and Prepared Foods

FUNCTIONS OF FOOD SCIENTISTS
Quality Assurance
Product and Process Development
Sustainability and Distribution
Government Regulation and Scientific Research

SCIENTIFIC PRINCIPLES
Food Chemistry
Nutrition
Food Microbiology
Food Engineering
Sensory and Consumer Science
Glossary

Über Autor(innen)

Robert L. Shewfelt is professor emeritus of Food Science and Technology at the University of Georgia. He taught more than 10 courses at the university including Freshman Seminars on Chocolate Science and Coffee Technology. He also taught a Food Processing Lab as a virtual food company where each student had a position in the company that designed, manufactured, and tested the quality of four distinctly different processed food products. He continues to write about food science in his retirement.