ABSTRACT

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 r

chapter 1|22 pages

Food Safety

chapter 2|26 pages

Healthiness of Foods

chapter 3|26 pages

Foods We Eat

chapter 4|28 pages

Processed Foods

chapter 5|26 pages

Formulated Foods

chapter 6|22 pages

Chilled and Prepared Foods

chapter 7|24 pages

Quality Assurance

chapter 8|26 pages

Product and Process Development

chapter 9|22 pages

Sustainability and Distribution

chapter 11|26 pages

Food Chemistry

chapter 12|24 pages

Nutrition

chapter 13|22 pages

Food Microbiology

chapter 14|24 pages

Food Engineering

chapter 15|20 pages

Sensory and Consumer Science