Christine Emmanuel-Ikpeme

Foundations of food science

Introduction to food science

• Broschiertes Buch

Produktbeschreibung

The study of food science is critical to our ability to provide healthy diets to future generations. Food is a complex subject and proper focus embraces the physical, chemical, biological and social science. Food science is the discipline in which a broad spectrum of applied and basic science, including biology, chemistry, biochemistry, physics, nutrition, psychology, medicine and engineering are used to study the nature of foods, the causes of their deterioration, the principles underlying food processing and the effects of food in the body. Food therefore being basic for human existence, need every information on foodstuffs from farm to the table. The purpose of this book is to provide accurate and concise information in all food groups and also relevant issues for the study of food science. Each topic has been concisely presented.While the book is intended primarily for students in Food Science and Technology, it is also an excellent reference for students in Nutrition, Biochemistry, Microbiology, Chemistry and Pre-clinical.

Produktdetails

• Verlag: LAP Lambert Academic Publishing
• Seitenzahl: 436
• Englisch
• Abmessung: 220mm x 150mm
• ISBN-13: 9783659180613
• ISBN-10: 3659180610
• Artikelnr.: 36616672

Autorenporträt

ABOUT THE AUTHORChristine Emmanuel-Ikpeme is an Associate Professor of Food Science,teaching in Biochemistry Department, University of Calabar, Nigeria. She earned her Ph.D in 1997 in her native country Nigeria, at the University of Ibadan from the Department of Food Technology, and was also a research scholar at IITA, Ibadan,Nigeria.