Principles of Food Science. This item is unavailable.
Language: English
Published by Goodheart-Willcox, 2020
- Hardcover
- Used
Seller: World of Books (was SecondSale), Montgomery, IL, U.S.A.World of Books (was SecondSale)
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Unavailable
Hardcover
Condition: Used - Good
US$ 20.18
Item description from seller
Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.
Seller Inventory # 00104655346
- Title
- Principles of Food Science
- Author
- Ward, Janet D., Ward, Larry T., Riedel, Jodi Songer
- Publisher
- Goodheart-Willcox
- Publication year
- 2020
- Condition
- Good
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 1645645614
- ISBN 13
- 9781645645610
- Edition
- 5th or later Edition
Principles of Food Science demonstrates how the laws of science are at work in producing, processing, preparing, preserving, and metabolizing food. Students learn how cooking, health, and storage tips connect science basics to daily food encounters. The text covers the basic laws of chemistry, microbiology, and physics as they relate to food components and complex food systems. Students learn scientific facts and principles that they can apply to a future food science career and to more-creative, nutritious home cooking. The requirements and opportunities for obtaining a food science career are explored as well as the impact of this career path on local, national, and global economies. You also learn how cooking, health, and storage tips connect science basics to daily food encounters.
"Synopsis" may belong to another edition of this title.