Introducing food science: issues, products, functions and principles

This is a compelling approach to introductory food science. As daily consumers of foods and beverages, everyone has opinions and interests about their dietchoices. However, many questions about food are often non-technical and, therefore, defy technical answers. "Introducing Food Science" addresses a range offood issues facing today's consumer, proceeding from a general and student-friendly discussion to an in-depth technical overview of the basic principles offood science.Discusses Current Events to Reinforce Concepts - This authoritative textbook starts by addressing food issues in the news, from disease outbreaks to the health benefits and detriments associated with international trade.It then outlines the basic principles of food manufacturing and processing techniques with a strong emphasis on unit operations. With the aid of flowcharts, photographs, and thought-provoking questions, the text assesses the importance of labeling and nutritional information and describes the requirements for providing consumers with the wealth of food options available on grocery storeshelves.The book then demonstrates the importance of regulations in ensuring a healthy and safe food supply and culminates with an introduction to the basic scientific underpinnings of food science. "Introducing Food Science" emphasizes the separation of what is known from what is unknown about food issues andthen determines how those issues can be reformulated into testable hypotheses. Unlike other food science references, it conveys both commercial and scientific perspectives, providing a true flavor of food science.Dr. Robert Shewfelt is the Josiah Meigs Distinguished Teaching Professor of Food Science and Technology at the University of Georgia. He advises more than 50 students and has taught 11 different courses in the past two years ranging from Freshman Seminars in Chocolate Science and Coffee Technology to graduate-level courses in FoodResearch & the Scientific Method. Dr. Shewfelt was also the 2006 recipient ofthe Cruess Award for Excellence in Teaching of IFT. INDICE: FOOD ISSUES IN THE NEWS. Food Safety. Healthiness of Foods. Choosing the Food We Eat. COMMERCIAL FOOD PRODUCTS. Processed Foods. Formulated Foods. Chilled and Prepared Foods. FUNCTIONS OF FOOD SCIENTISTS. Quality Assurance. Product and Process Development. Government Regulation and Basic Research. SCIENTIFIC PRINCIPLES. Food Chemistry. Nutrition. Food Microbiology. Food Engineering. Sensory Evaluation.

• ISBN: 978-1-58716-028-8
• Editorial: CRC Press
• Encuadernacion: Cartoné
• Páginas: 272
• Fecha Publicación: 15/01/2009
• Nº Volúmenes: 1
• Idioma: Inglés