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Food Science, Introducing

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978 1 58716 028 8
1.00 LBS
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Product Description

As daily consumers of foods and beverages, everyone has opinions and interests about their diet choices.  However, many questions about food are often non-technical and, therefore, defy technical answers.  Introducing Food Science addresses a range of food issues facing today's consumer, proceeding from a general and student-friendly discussion to an in-depth technical overview of the basic principles of food science.

Introducing Food Science starts by addressing food issues in the news, from disease outbreaks to health benefits and detriments associated with international trade.  It then outlines the basic principles of food manufacturing and processing techniques with a strong emphasis on unit operations.  With the aid of flowcharts and photographs, this book presents both traditional (canning, freezing, drying, and fermenting) and more modern (aseptic, irradiation, and high pressure) processes.  It accesses the importance of labeling with nutritional information and discusses food regulations to ensure a healthy and safe food supply.

Contents:  Preface, Acknowledgements, About the author

I. Food issues in the news: Food safety, Healthiness of foods, Choosing the food we eat,

II. Commercial food products: Processed foods, Formulated foods, Chilled & prepared foods,

III. Functions of food scientists: Quality assurance, Product & process development, Government regulation & basic research,

IV. Scientific principles: Food chemistry, Nutrition, Food microbiology & biological properties of foods, Food engineering, Sensory evaluation


Robert L Shewfelt, 2009, 363 p, illustrated.  (List: $79.95)  $50.00

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