Introducing Food Science

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

Overview

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 r

Product Details

ISBN-13:	9781498766647
Publisher:	CRC Press
Publication date:	08/28/2015
Sold by:	Barnes & Noble
Format:	eBook
Pages:	463
File size:	30 MB
Note:	This product may take a few minutes to download.

About the Author

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.

Table of Contents

FOOD ISSUES IN THE NEWSFood SafetyHealthiness of FoodsThe Food We EatCOMMERCIAL FOOD PRODUCTSProcessed FoodsFormulated FoodsChilled and Prepared FoodsFUNCTIONS OF FOOD SCIENTISTSQuality AssuranceProduct and Process DevelopmentSustainability and DistributionGovernment Regulation and Scientific ResearchSCIENTIFIC PRINCIPLESFood ChemistryNutritionFood MicrobiologyFood EngineeringSensory and Consumer ScienceGlossary

Editorial Reviews

"The book, appropriate as an introductory textbook, contains much information for this interdisciplinary field, covering nutrition, chemistry, microbiology, and food engineering topics." Summing Up: Recommended. With reservations. Lower- and upper-division undergraduates and two-year technical program students.

—M. Rossi, Vassar College, CHOICE

From the Publisher