Principles of Food Science

Description

Principles of Food Science demonstrates how the laws of science are at work in the preparation of food, both at home and in industry. By studying nutrients and other food components, students learn basic chemistry concepts, including the structure of atoms, different forms of energy, and water’s role as a universal solvent. The text covers macronutrients, micronutrients, and microcomponents; the positive and negative effects of microbes on foods; and food preservation and packaging. Over 60 experiments in the textbook and in the corresponding Lab Manual/Workbook provide hands-on learning opportunities for students. College and career readiness activities provide cross-curricular learning experiences in addition to developing critical thinking skills and language acquisition. Lessons stress the importance of lab safety, attention to detail, and high ethical standards. Title Page Contents in Brief Chapter 1 Food Science Chapter 2 Scientific Evaluation Chapter 3 Sensory Evaluation Chapter 4 Basic Food Chemistry Chapter 5 Energy Chapter 6 Ions Chapter 7 Water Chapter 8 Sugar Chapter 9 Complex Carbohydrates Chapter 10 Lipids Chapter 11 Proteins Chapter 12 Enzymes Chapter 13 Micronutrients Chapter 14 Phytochemicals Chapter 15 Food Analogs Chapter 16 Additives Chapter 17 Fermentation Chapter 18 Food Safety Chapter 19 Thermal Preservation Chapter 20 Dehydration and Concentration Chapter 21 Food Preservation Current Chapter 22 Mixtures Chater 23 Separation Techniques Chapter 24 Research New Foods Chapter 25 Food Science Careers