Bennion, Marion Introductory Foods

ISBN 13: 9780130142337

Introductory Foods

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9780130142337: Introductory Foods

For the freshman/sophomore level of the introductory foods course at universities and community colleges. A leading seller for many years, this text has helped prepare thousands of students for careers as food scientists, foodservice managers, dieticians, and extension agents. Written for the beginning student, it provides clear, straightforward explanations of all of the basic principles of food preparation. It treats the chemistry involved in a way that is non-threatening and does not interfere with the flow of the text. The first part of the text covers basic principles, preparing the way for discussions in subsequent chapters. The new edition encompasses the latest information on technological advances in food preparation and processing. It also deals with the effect of shifting demographics on food trends, and the increasing body of knowledge available to the general populace about nutrition.

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From the Publisher:

A leading seller for many years, this text has helped prepare thousands of students for careers as food scientists, foodservice managers, dieticians, and extension agents. Written for the beginning student, it provides clear, straightforward explanations of all of the basic principles of food preparation... treating the chemistry involved in a way that is non-threatening and does not interfere with the flow of the text. The first part of the text covers basic principles, preparing the way for discussions in subsequent chapters. The new edition encompasses the latest information on technological advances in food preparation and processing, the effect of shifting demographics on trends in foods, and the increasing body of knowledge available to the general populace about nutrition.

From the Back Cover:

Written for the novice, this book provides clear, straightforward explanations of all of the basic principles of food preparation. It treats the chemistry involved in a way that is non-threatening and does not interfere with the flow of the book. The first part of the book covers basic principles, preparing the way for discussions in subsequent chapters. The new edition encompasses the latest information on technological advances in food preparation and processing. It also deals with the effect of shifting demographics on food trends, and the increasing body of knowledge available to the general populace about nutrition. For anyone in the foodservice or hospitality fields, including food scientists, foodservice managers, dieticians, and extension agents.

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Bennion, Marion
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