Principles of Food Science

Principles of Food Science instructs students on the integral role that science has in producing, processing, preparing, and preserving safe food for a growing population. The important ways that chemistry, microbiology, and physics apply to food components, digestion, metabolism, and complex food systems are reviewed using real-world examples. Students learn evidence-based principles that can be applied to a future food science career and to creative, nourishing cooking techniques. The requirements and opportunities for obtaining a food science-related career are explored, as well as the economic impact of this career path. Hands-on lab activities to build skills and knowledge are included in every chapter.

• Janet Ward has 26 years of experience in the family and consumer sciences classroom. Her interest and expertise in the area of food science led 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. Janet is a member of several honorary societies and professional organizations, including the American Association of Family and Consumer Sciences. She has twice been a Carl Perkins grant recipient. She is a Christa McAuliffe Fellow, 2003 AAFCS Top 10 Teacher of the Year, and a 2004 Catawba County Teacher of the Year.
• Larry Ward has taught math and science at the secondary level for over 10 years. He has over 26 years of 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.
• Jodi Songer Driedger is a senior lecturer in the Horticultural Science department at North Carolina State University. At NCSU, Jodi teaches hundreds of students from various majors and acts as a college advisor while serving as the Director of Undergraduate Programs for the department. Before becoming a college instructor, she worked for 20 years as a high school agricultural education and a Family and Consumer Sciences teacher at an urban high school in Raleigh, North Carolina. She has worked with learners of all ages as she has instructed children through 4-H, FFA, and senior citizens. Jodi has created curriculum for nearly 25 years. She is the author of Horticulture Today by Goodheart-Willcox Publisher. Jodi’s dedication and enthusiasm to career and technology education earned her the Career Science Math and Technology Award from Burroughs Wellcome Fund, the Governor’s Environmental Educator of the Year for North Carolina, a Kenan Fellowship, and the Governor’s Teaching Network Award.