Synopsis
Food Science Lab Manual is a foundational guide tailored to facilitate hands-on learning through a variety of laboratory experiments. Covering an array of food science applications, each lab section introduces students to key scientific concepts and helps them perform experiments ranging from browning reactions in foods to the sensory evaluation of various sweeteners.
The manual offers a comprehensive approach to understanding the complex reactions and processes in food science. It includes experiments that explore nutritional values, the effects of different processing treatments on food quality, and the manipulation of food properties through additives and substitutes. The manual helps students examine the effect of sugar and pectin in fruit jelly, the comparison of nutritional qualities between organic and conventional produce, and the sensory differences between caffeinated and decaffeinated beverages.
Food Science Lab Manual is ideal for courses in food science, nutrition, dietetics, and culinary arts. It is designed to bridge theory and practice, offering experimental insight at both undergraduate and graduate levels, rendering the text suitable for incorporation into a curriculum that emphasizes laboratory-centric learning.
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About the Authors
Marleah Payne, M.S., RDN is a professor in the Health and Human Performance Department at the University of Tennessee - Chattanooga. She is a registered dietitian nutritionist (RDN).
Vermont Dia, Ph.D. is an associate professor in the Department of Food Science at the University of Tennessee - Knoxville. He holds a Ph.D. from the University of Illinois at Urbana Champaign.
Charlene E. Schmidt, Ph.D., RDN is a tenured associate professor in the Health and Human Performance Department at the University of Tennessee - Chattanooga. She is a registered dietitian nutritionist (RDN) and holds a Ph.D. in continuing and vocational education from the University of Wisconsin - Madison.
"About this title" may belong to another edition of this title.
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Paperback. Condition: new. Paperback. This manual serves as a foundational guide tailored to facilitate hands-on learning through a variety of laboratory experiments. Covering an array of food science applications, each lab section introduces students to key scientific concepts and helps them perform experiments ranging from browning reactions in foods to the sensory evaluation of various sweeteners. It includes experiments that explore nutritional values, the effects of different processing treatments on food quality, the manipulation of food properties through additives and substitutes, and more. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9798823328548
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Paperback. Condition: New. This manual serves as a foundational guide tailored to facilitate hands-on learning through a variety of laboratory experiments. Covering an array of food science applications, each lab section introduces students to key scientific concepts and helps them perform experiments ranging from browning reactions in foods to the sensory evaluation of various sweeteners. It includes experiments that explore nutritional values, the effects of different processing treatments on food quality, the manipulation of food properties through additives and substitutes, and more. Seller Inventory # LU-9798823328548
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