Introducing Food Science, Second Edition

Shewfelt, Robert L.

ISBN 10: 1482209748 / ISBN 13: 9781482209747

Published by Routledge, 2015

About this Item

Used - Good: All pages and cover are intact including the dust cover, if applicable . Spine may show signs of wear. Pages may include limited notes and highlighting. May include From the library of labels. Shrink wrap, dust covers, or boxed set case may be missing. Item may be missing bundled media. Any access codes or passwords originally included with the book may be expired, used or no longer valid. Image is stock photo and cover art edition may be different than pictured.

Seller Inventory # MERV.1482209748.G

Bibliographic Details

• Title: Introducing Food Science, Second Edition
• Publisher: Routledge
• Publication Date: 2015
• Language: English
• ISBN 10: 1482209748
• ISBN 13: 9781482209747
• Binding: Soft cover
• Edition: 2nd Edition
• Condition: good

About this title

Synopsis

Written as an introductory food science textbook that excites students and fosters learning, the first edition of Introducing Food Science broke new ground. With an easy-to-read format and innovative sections such as Looking Back, Remember This!, and Looking Ahead, it quickly became popular with students and professors alike. This newly revised second edition keeps the features that made the first edition so well liked, while adding updated information as well as new tables, figures, exercises, and problems.

See What’s New in the Second Edition:

• New chapter Sustainability and Distribution
• Approximately 60 new tables and figures
• New section at the end of each chapter with problems / exercises to test comprehension
• Now includes a glossary

The book consists of four sections with each one building on the previous section to provide a logical structure and cohesiveness. It contains a series of problems at the end of each chapter to help students test their ability to comprehend the material and to provide instructors a reservoir for assignments, class discussions, and test questions. At least one problem at the end of each chapter involves a calculation so that students can strengthen their quantitative skills. The text introduces the basics of food science and then building on this foundation, explores it sub-disciplines. The well-rounded presentation conveys both commercial and scientific perspectives, providing a true flavor of food science and preparing students for future studies in this field.

About the Author

Robert L. Shewfelt is professor emeritus of Food Science and Technology at the University of Georgia. He taught more than 10 courses at the university including Freshman Seminars on Chocolate Science and Coffee Technology. He also taught a Food Processing Lab as a virtual food company where each student had a position in the company that designed, manufactured, and tested the quality of four distinctly different processed food products. He continues to write about food science in his retirement.