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This clear, concise book helps learners develop a strong basic understanding of food preparation and science within the context of societal concerns related to health and food safety. A three-part organization covers Today’s Food Scene, Food Preparation, and Food in the Context of Life. Individual chapters discuss food safety, HACCP, BSE, biotechnology, GMO, sweeteners and fat substitutes, the labeling of trans fats, and much more. Essential for all students majoring in food science, dietetics, and nutrition; the book’s knowledge base will help prepare individuals to function effectively in their future careers.
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- PublisherPearson College Div
- Publication date2005
- ISBN 10 0130394866
- ISBN 13 9780130394866
- BindingPaperback
- Number of pages550
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Food Fundamentals (8th Edition)
Published by
Prentice Hall
(2005)
ISBN 10: 0130394866
ISBN 13: 9780130394866
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Paperback
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Book Description Paperback. Condition: New. Seller Inventory # Abebooks19883
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