Synopsis
Principles of Food Science demonstrates how the laws of science are at work in the preparation of food, both at home and in industry. By studying nutrients and other food components, students learn basic chemistry concepts, including the structure of atoms, different forms of energy, and water’s role as a universal solvent. The text covers macronutrients, micronutrients, and microcomponents; the positive and negative effects of microbes on foods; and food preservation and packaging.
- Over 60 experiments in the textbook and in the corresponding Lab Manual/Workbook provide hands-on learning opportunities for students.
- College and career readiness activities provide cross-curricular learning experiences in addition to developing critical thinking skills and language acquisition.
- Lessons stress the importance of lab safety, attention to detail, and high ethical standards.
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About the Author
Janet D. Ward has 26 years of experience teaching family and consumer sciences. Her interest and expertise in the area of food science lead to her involvement in developing the food science curriculum for the state of North Carolina. She has also written a multimedia and safety supplement to the food science curriculum and conducted a number of workshops on food science instruction. Ward is a member of several honorary societies and professional organizations, including the American Association of Family and Consumer Sciences. She is a Christa McAuliffe Fellow, 2003 AAFCS Top 10 Teacher of the Year, and 2004 Catawba County Teacher of the Year. She has twice been a Carl Perkins grant recipient. Larry Ward taught math and science at the secondary level for 10 years. He has 26 years experience teaching physics at the community college level and served as Chairman of the Division of Mathematics, Science, and Computer Science at Catawba Valley Community College. He has published works on technology and physics and served as a member of a computer science curriculum writing team. Larry is a member of the American Association of Physics Teachers.
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Principles of Food Science
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ISBN 10: 1619604361
ISBN 13: 9781619604360
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Principles of Food Science
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ISBN 10: 1619604361
ISBN 13: 9781619604360
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