Essentials of Food Science (eBook, PDF)
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Essentials in Food Science covers the basics of foods, food science, and food technology. The book is meant for the non-major intro course, whether taught in the food science or nutrition/dietetics department. Although in previous editions the book was organized around the USDA Food Pyramid, reviewers felt that this was outdated. The revised pyramid will now be mentioned in appropriate chapters only. Other updates include new photos, website references, and culinary alerts for culinary and food preparation students. Two added topics include RFID (Radio frequency ID) tags, and trans fat disclos...
Essentials in Food Science covers the basics of foods, food science, and food technology. The book is meant for the non-major intro course, whether taught in the food science or nutrition/dietetics department. Although in previous editions the book was organized around the USDA Food Pyramid, reviewers felt that this was outdated. The revised pyramid will now be mentioned in appropriate chapters only. Other updates include new photos, website references, and culinary alerts for culinary and food preparation students. Two added topics include RFID (Radio frequency ID) tags, and trans fat disclosures. The book further includes updates on: food commodities, optimizing quality, laws, and food safety. Using a multidisciplinary approach, this Third Edition successfully combines food chemistry, food technology, and food preparation applications into one single source of information.
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