About this Item
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. Features: Presents both traditional (canning, freezing, drying, and fermenting) and more modern (aseptic, irradiation, and high pressure) processes. Provides a comprehensive field overview for the non-expert Emphasizes the importance of processing and other food preservation techniques needed for a safe, nutritious food supply Describes the various roles food scientists perform in industry and government Introduces formulated, prepared, and chilled foods that go beyond traditional processed food items. Seller Inventory # 110494
Bibliographic Details
Title: Introducing Food Science
Publisher: CRC Press
Publication Date: 2013
Binding: Hardcover
Condition: New
Dust Jacket Condition: New
Edition: 1st Edition
About this title
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.
"About this title" may belong to another edition of this title.
Store Description
We check every book for page mistake before they are shipped out. We take a lot of pain in our packing so that the books reach their destination in mint condition.
Name of the Company : Vedams eBooks [P] Ltd
Business Address: Vardhaman Charve Plaza IV, Bldg. 10, 2nd Floor, KP Block Commercial Centre, Pitampura, New Delhi 110034, India
e-mail address: vedams@vedamsbooks.com
Telephone Numbers: 00-91-11-27310611; 00-91-11-27310612
Fax: 00-91-27310613
Office Working Hours: 9 AM to 5 PM - Monday to F...
Shipping costs includes insurance. Books lost in transit will be replaced immediately. Shipping costs are based on books weighing 2.2 LB, or 1 KG. If your book order is heavy or oversized, we may contact you to let you know if extra shipping is required.
Payment Methods
accepted by seller
Invoice Bank Draft Bank/Wire Transfer