Principles of Food Science: Student Lab Manual/Study Guide - Softcover

Ward, Janet D

Softcover

ISBN 10: 1566377935 ISBN 13: 9781566377935

Publisher: Goodheart-Wilcox Publisher, 2002

Synopsis

Principles of Food Science incorporates science concepts into a lab-oriented foods class. This text shows how the laws of science are at work in foods prepared at home and by the food industry. Clear examples make difficult concepts easy to understand. Each chapter includes engaging features focusing on such areas as current research, technology, and nutrition news. Through lab experiments in the text and Lab Manual, students will practice scientific and sensory evaluation of foods. They will discover how nutrients and other food components illustrate basic chemistry concepts. They will examine the positive and negative impacts microorganisms have on the food supply. Students will also explore the variety of careers available to workers with a food science background.

About this title

About the Author

Goodheart-Willcox is the premier publisher for Technical, Trades, and Technology; Family and Consumer Sciences; and Business, Marketing and Career Education. Goodheart-Willcox products are designed to train everyone from students through practicing professionals. Our books and supplements contain a wealth of information on the latest theories, techniques, tools, and operations for these subject areas. Whether the subject is automotive or child care, you will find numerous features throughout our textbooks to make learning easier. High-quality presentation, authoritative content, sound topic sequence, an abundance of illustrations, involving pedagogy, real-world examples, and appropriate readability are hallmarks of Goodheart-Willcox products.

Edition details

• Publisher: Goodheart-Wilcox Publisher
• Publication date: 2002
• ISBN 10: 1566377935
• ISBN 13: 9781566377935
• Binding: Paperback
• Language: English
• Number of pages: 334