Food Chemistry is at the core of Food Science, and a requirement for understanding everything from food harvest and processing to packaging. This new textbook is based on years of proven classroom presentation, and approaches food chemistry from a theoretical to applicable viewpoint rather than the commodity-approach of existing texts. This application-based approach allows the focus of learning to be the chemistry foundation, which students then can apply to any commodity.
Using strong pedagogical elements and real-world examples structure, Food Chemistry is the ideal text for teaching this required knowledge.
* Designed specifically for classroom use, and based on years of classroom testing and experience
* Includes case studies, questions, illustrations and other pedagogical elements to maximize student comprehension and retention
* Instructor's Manual includes additional explanations, examples of assessment approaches, activities, and demonstrations
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