Robert L. Shewfelt, Alicia Orta-Ramirez, Andrew D. Clarke

Introducing Food Science (eBook, ePUB)

• Format: ePub

Produktbeschreibung

The second edition of a bestseller, this textbook introduces the basics of food science, then building on this foundation, explores it sub-disciplines. This format has been retained to provide students with a well-rounded understanding of the field. The new edition contains revised or additional information on sustainability, molecular gastronomy, culinology, My Plate replacing My Pyramid, clean labels, the assault on processed foods and food scientists by several authors, the new food-safety regulations. It also provides additional pedagogical features, including end-of-chapter questions and a glossary while retaining the popular Looking Back, Remember This!, and Looking Ahead sections.

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 463
• Erscheinungstermin: 28. August 2015
• Englisch
• ISBN-13: 9781498766647
• Artikelnr.: 57497701

Autorenporträt

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.

Inhaltsangabe

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