Principles of Food Science, 4th Edition Text
Principles of Food Science incorporates science concepts into a lab-oriented foods class. This text shows how the laws of science are at work in foods prepared at home and by the food industry. Each chapter includes engaging features, including "Going Green" environmental updates and "Science Matters" articles. Other features focus on areas such as current research, technology, and nutrition news. Through lab experiments in the text and Lab Manual, students will practice scientific and sensory evaluation of foods. They will discover how nutrients and other food components illustrate basic chemistry concepts. They will examine the positive and negative impacts of microorganisms on the food supply. Students will also explore the variety of careers available to graduates with a food science background.
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 are applied to food components and complex food systems. Students learn scientific facts and principles that can be applied to a future food science career and as 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.
- Numerous lab experiments help students apply basic math and technical writing skills to real-world food problems.
- The value of different types of evaluations"scientific vs. sensory"are examined, with applications to school lab experiments and commercial food product development.
- Lessons emphasize the importance of lab safety, teamwork, attention to detail, and high ethical standards.