Introducing Food Science: 2nd Edition (Paperback) book cover

Introducing Food Science

2nd Edition

By Robert L. Shewfelt, Alicia Orta-Ramirez, Andrew D. Clarke

CRC Press

437 pages | 120 B/W Illus.

Purchasing Options:$ = USD
Paperback: 9781482209747
pub: 2015-09-14
$93.95
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Hardback: 9781138460430
pub: 2017-07-26
$195.00
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eBook (VitalSource) : 9781498766647
pub: 2015-12-01
from $46.98


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Description

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.

Reviews

"The book, appropriate as an introductory textbook, contains much information for this interdisciplinary field, covering nutrition, chemistry, microbiology, and food engineering topics." Summing Up: Recommended. With reservations. Lower- and upper-division undergraduates and two-year technical program students.

--M. Rossi, Vassar College, CHOICE

Table of Contents

FOOD ISSUES IN THE NEWS

Food Safety

Healthiness of Foods

The Food We Eat

COMMERCIAL FOOD PRODUCTS

Processed Foods

Formulated Foods

Chilled and Prepared Foods

FUNCTIONS OF FOOD SCIENTISTS

Quality Assurance

Product and Process Development

Sustainability and Distribution

Government Regulation and Scientific Research

SCIENTIFIC PRINCIPLES

Food Chemistry

Nutrition

Food Microbiology

Food Engineering

Sensory and Consumer Science

Glossary

About the Authors

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.

Subject Categories

BISAC Subject Codes/Headings:
MED060000
MEDICAL / Nutrition
TEC012000
TECHNOLOGY & ENGINEERING / Food Science