Principles of Food Science

Principles of Food Science demonstrates how the laws of science are at work in producing, processing, preparing, preserving, and metabolizing food. Students learn how cooking, health, and storage tips connect science basics to daily food encounters. The text covers the basic laws of chemistry, microbiology, and physics as they relate to food components and complex food systems. Students learn scientific facts and principles that they can apply to a future food science career and to more-creative, nutritious home cooking. The requirements and opportunities for obtaining a food science career are explored as well as the impact of this career path on local, national, and global economies. You also learn how cooking, health, and storage tips connect science basics to daily food encounters.

Author: Janet D. Ward, Larry T. Ward, Jodi Songer Riedel
Binding Type: Hardcover
Publisher: Goodheart-Wilcox Publisher
Published: 12/04/2020
Pages: 608
Weight: 3.35lbs
Size: 10.80h x 8.60w x 1.10d
ISBN: 9781645645610
5th Fifth Edition, Edition