Principles of Food Science incorporates science concepts into a
lab-oriented foods class. This text shows how the laws of science
are at work in foods prepared at home and by the food industry.
Clear examples make difficult concepts easy to understand. Each
chapter includes engaging features focusing on such areas as
current research, technology, and nutrition news. Through lab
experiments in the text and Lab Manual, students will practice
scientific and sensory evaluation of foods. They will discover how
nutrients and other food components illustrate basic chemistry
concepts. They will examine the positive and negative impacts
microorganisms have on the food supply. Students will also explore
the variety of careers available to workers with a food science
background.
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