For all courses in experimental foods, food science, and related
topics. Foods: Experimental Perspectives, Seventh Edition will help
students pursuing food-related careers broaden and deepen their
scientific knowledge of food and its safe preparation. It clearly
explains food science's foundational principles and most important
emerging technologies. The text first surveys the consumer
marketplace, career opportunities, and basic food research
techniques. Next, it discusses food's physical aspects and
preparation, and thoroughly explains carbohydrates, lipids, and
proteins. Finally, it presents up-to-date coverage of food safety,
preservation, and additives. Learning is promoted through Food for
Thought boxes, photos, objectives, margin notes, definitions,
charts, web links, and study questions. Updated throughout, this
edition includes extensively revised coverage of food safety, GMOs,
trans fats, alternative sweeteners, and much more. Also Available -
Experimental Foods Labratory Manual ( ISBN 013 215 808 6)
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