Items related to Introducing Food Science
As daily consumers of foods and beverages, everyone has opinions and interests about their diet choices. However, many questions about food are often non-technical and, therefore, defy technical answers. Introducing Food Science addresses a range of food issues facing today’s consumer, proceeding from a general and student-friendly discussion to an in-depth technical overview of the basic principles of food science.
This authoritative textbook starts by addressing food issues in the news, from disease outbreaks to the health benefits and detriments associated with international trade. It then outlines the basic principles of food manufacturing and processing techniques with a strong emphasis on unit operations.
With the aid of flowcharts, photographs, and thought-provoking questions, the text assesses the importance of labeling and nutritional information and describes the requirements for providing consumers with the wealth of food options available on grocery store shelves. The book then demonstrates the importance of regulations in ensuring a healthy and safe food supply and culminates with an introduction to the basic scientific underpinnings of food science.
Introducing Food Science emphasizes the separation of what is known from what is unknown about food issues and then determines how those issues can be reformulated into testable hypotheses. Unlike other food science references, it conveys both commercial and scientific perspectives, providing a true flavor of food science.
About the Author:
Dr. Robert Shewfelt is the Josiah Meigs Distinguished Teaching Professor of Food Science and Technology at the University of Georgia. He advises more than 50 students and has taught 11 different courses in the past two years ranging from Freshman Seminars in Chocolate Science and Coffee Technology to graduate-level courses in Food Research & the Scientific Method. Dr. Shewfelt was also the 2006 recipient of the Cruess Award for Excellence in Teaching of IFT.
"synopsis" may belong to another edition of this title.
About the Author:
University of Georgia, Athens, United States
"About this title" may belong to another edition of this title.
- PublisherCRC Press
- Publication date2009
- ISBN 10 1587160285
- ISBN 13 9781587160288
- BindingHardcover
- Edition number1
- Number of pages385
- Rating
Buy New
Learn more about this copy
US$ 54.05
Shipping:
US$ 3.50
Within U.S.A.
Top Search Results from the AbeBooks Marketplace
Stock Image
Introducing Food Science
Seller:
Rating
Book Description Hardcover. Condition: new. New. Seller Inventory # Wizard1587160285
Buy New
US$ 54.05
Convert currency
Stock Image
Introducing Food Science
Seller:
Rating
Book Description Hardcover. Condition: new. New. Fast Shipping and good customer service. Seller Inventory # Holz_New_1587160285
Buy New
US$ 53.61
Convert currency
Stock Image
Introducing Food Science
Seller:
Rating
Book Description Condition: new. Seller Inventory # FrontCover1587160285
Buy New
US$ 54.37
Convert currency
Stock Image
Introducing Food Science
Seller:
Rating
Book Description Hardcover. Condition: New. Seller Inventory # Abebooks421100
Buy New
US$ 59.00
Convert currency
Stock Image
Introducing Food Science
Seller:
Rating
Book Description Hardcover. Condition: new. New Copy. Customer Service Guaranteed. Seller Inventory # think1587160285
Buy New
US$ 55.30
Convert currency
Stock Image
INTRODUCING FOOD SCIENCE
Seller:
Rating
Book Description Condition: New. New. In shrink wrap. Looks like an interesting title! 1.63. Seller Inventory # Q-1587160285
Buy New
US$ 94.52
Convert currency
Stock Image
Introducing Food Science
Seller:
Rating
Book Description Hardcover. Condition: New. Brand New!. Seller Inventory # VIB1587160285
Buy New
US$ 123.69
Convert currency