Description
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
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
