The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition, 2nd Edition (Paperback) book cover

The Food Chemistry Laboratory

A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition

By Connie M. Weaver, James R. Daniel

Series Editor: Fergus M. Clydesdale

© 2003 – CRC Press

152 pages | 31 B/W Illus.

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pub: 2003-02-26
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About the Book

A popular book in its first edition, The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition continues to provide students with practical knowledge of the fundamentals of designing, executing, and reporting the results of a research project. Presenting experiments that can be completed, in many cases, without requiring extensive student laboratory facilities, the authors include new exercises in the areas of physical properties, lipids, proteins, and gelatin. Also new in this edition are a brief introduction to each laboratory exercise and a listing of materials needed, approximate time needed for completion, and possible complications and/or pitfalls.

Tested and refined for over 20 years, and performed by thousands of students, experiments are presented within 12 planned laboratory sessions. This flexible format allows you to create your own laboratory sessions by choosing the number and order of sessions and experiments to be performed. In addition to the well-tested experiments, The Food Chemistry Laboratory, Second Edition provides students with information on accessing food chemistry literature, research proposal preparation, preparing oral and written technical reports, and an evaluation score sheet. Guidelines for preparing laboratory notebooks are also included and a handy appendix allows rapid access to directions for setting up a difference testing experiment.


"…well written and full of goodies that extend its use and value not only to students and practicing food technologists but also to chemists. …a valuable resource to anyone working in food science."

- in Inform


"…a valuable addition to a sparse field with few published books. It offers a useful text for both new and established lab courses in food chemistry. For new instructors, it offers a complete course manual. For veteran instructors, the experimental descriptions and questions leave adequate room for extensions or integration into an established course. It is also good for courses with food science majors as well as nutrition/dietetic majors."

- C.S. Shoemaker in J. Food Biochemistry

Table of Contents

Literature Search

Evaluation of Foods

Objective Methods

Sensory Methods

Laboratory Notebook

Style Guide for Research Paper

Individual Project


Sensory Evaluation of Foods

Objective Evaluation of Foods

Physical Properties of Foods

Dispersion of Matter


Amino Acids, Proteins, and Maillard Browning



Flour Mixtures



Synthesized Carbohydrate Food Gums

Equipment Guide

Brookfield Viscometer

Compensating Polar Planimeter

Consistometer (Bostwick)

Hunter Colorimeter


Instron Materials Tester


Line-Spread Apparatus

Penetrometer or Compressometer

pH Meter

Reflectance Meter (Photovolt)

Refractometer (Abbe)

Seed Volume Apparatus

Shear Press


Specific Gravity of Solids


Stable Micro Systems Texture Analyzer

Vernier Caliper


Water Activity System



About the Series

Contemporary Food Science

Learn more…

Subject Categories

BISAC Subject Codes/Headings:
MEDICAL / Nutrition