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Foods - Experimental Perspectives (Hardcover, 8th edition)
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Foods - Experimental Perspectives (Hardcover, 8th edition)
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For courses in experimental foods, food science, and related topics
Preparing aspiring professionals with clearly written, in-depth
scientific coverage of food and its safe preparation. Never before
has food received so much attention. Today's news shines a
spotlight on food, food science, and nutrition - beckoning today's
readers to an exciting career in this essential industry. Foods:
Experimental Perspectives, Eighth Edition blends the underlying
science with discussion of GMOs, sustainability, healthy and trendy
food choices, and other current consumer issues. Its clear
presentation of the science guides readers through complex concepts
that influence practices in food preparation and product
development. The study of foods begins with an in-depth
presentation of carbohydrates and food sources, followed by a
careful look at lipids, and ultimately proteins and their principal
sources. Aspects of the food supply, including safety,
preservation, and additives are then examined. Discussion of the
research process and evaluation techniques used in food research
and product development close the text. Professional vocabulary is
developed through margin definitions and a substantial glossary,
while other learning aids - chapter objectives, summaries, study
questions, "Food for Thought" boxes, and photos - support the
reader's journey through the exciting look at food, food science,
and food safety.
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