Introduction to Food Science and Food Systems

Description

INTRODUCTION TO FOOD SCIENCE AND FOOD SYSTEMS, 2nd Edition explores the foundations of the food industry, from nutrition and chemistry to processing and safety, and delves into some of the most pressing foodborne issues of our day. As the world grapples with critical issues such as hunger and GMOs, opportunities abound in agriculture and food science careers, and INTRODUCTION TO FOOD SCIENCE AND FOOD SYSTEMS, 2nd Edition gives you the knowledge and skills required for success. Laced with full-color images, drawings, charts, and graphs, chapters deliver the latest information on genetically engineered foods, environmental concerns and sustainability, food needs of the world, the impacts of food on health, and more. INTRODUCTION TO FOOD SCIENCE AND FOOD SYSTEMS, 2nd Edition also tests your understanding of concepts with practical, hands-on activities in math, science and other key areas. Written with your future in mind, readings also correlate with National Agricultural Education Standards and FFA Career Development Events (CDEs) to prepare you for a meaningful career in today�s agriscience industry. Contents 01 Overview of Food Science 02 Food Systems and Sustainability 03 Chemistry of Foods 04 Nutrition and Digestion 05 Food Composition 06 Quality Factors in Foods 07 Unit Operations in Food Processing 08 Food Deterioration 09 Heat 10 Cold 11 Drying and Dehydration 12 Radiant and Electrical Energy 13 Fermentation, Microorganisms and Biotechnology 14 Food Additives 15 Packaging 16 Milk 17 Meat 18 Poultry and Eggs 19 Fish and Shellfish 20 Cereal Grains, Legumes, and Oilseeds 21 Fruits and Vegetables 22 Fats and Oils 23 Candy and Confectionery 24 Beverages 25 Environmental Concerns and Processing 26 Food Safety 27 Regulation and Labeling 28 World Food Needs 29 Food and Health 30 Careers in Food Science