ABSTRACT
As daily consumers of foods and beverages, everyone has opinions and interests about their diet choices. However, many questions about food are often non-technical and, therefore, defy technical answers. Introducing Food Science addresses a range of food issues facing today's consumer, proceeding from a general and student-friendly discussion to an
TABLE OF CONTENTS
part |2 pages
Section I: Food issues in the news
part |2 pages
Section II: Commercial food products
part |2 pages
Section III: Functions of food scientists
part |2 pages
Section IV: Scientific principles