Synopsis
This is a thorough revision and update of the previous edition. The text covers a broad range of topics in food science. Parts I and II are written for the broad audience of food handlers who need to know how to handle food in a sanitary and safe manner; it covers basic, interrelated food science topics and the causes of food changes. Parts III and IV discuss basic food processing methods and the handling and processing of specific foods. Part V, a new section, includes chapters on culinary arts and food science which brings together the fields of foodservice and food inspection which are related to food science. This book should be of interest to professionals in hospitality, foodservice, nutrition, dietetics, and food inspection; libraries.
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About the Author
Ernest R. Vieira is the Chairman of the Department of Food Science, Nutrition and Culinary Arts at Essex Agricultural and Technical Institute, Hathorne, Massachusetts.
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Elementary Food Science
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Elementary Food Science
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