Principles of Food Science | Fifth Edition, Text Edition

Details about Principles of Food Science:

Principles of Food Science demonstrates how the laws of science are at work in producing, processing, preparing, preserving, and metabolizing food. Students learn how cooking, health, and storage tips connect science basics to daily food encounters. The text covers the basic laws of chemistry, microbiology, and physics as they relate to food components and complex food systems. Students learn scientific facts and principles that they can apply to a future food science career and to more-creative, nutritious home cooking. The requirements and opportunities for obtaining a food science career are explored as well as the impact of this career path on local, national, and global economies. A new chapter addresses biotechnology and its impact on the food supply. New “Farm Futures” features in every chapter emphasize the connection to the Agriculture, Food, and Natural Resources career cluster. The value of different types of evaluations—scientific vs. sensory—are examined, with applications to school lab experiments and commercial food product development.