Principles of Food Science

Principles of Food Science instructs students on the integral role that science has in producing, processing, preparing, and preserving safe food for a growing population. The important ways that chemistry, microbiology, and physics apply to food components, digestion, metabolism, and complex food systems are reviewed using real-world examples. Students learn evidence-based principles that can be applied to a future food science career and to creative, nourishing cooking techniques. The requirements and opportunities for obtaining a food science-related career are explored, as well as the economic impact of this career path. Hands-on lab activities to build skills and knowledge are included in every chapter.

Author: Janet D. Ward, Larry T. Ward, Jodi Songer Driedger
Binding Type: Hardcover
Publisher: Goodheart-Wilcox Publisher
Published: 10/02/2024
Pages: 608
Weight: 3.26lbs
Size: 10.94h x 8.74w x 1.18d
ISBN: 9798891188204
6th Sixth Edition, Edition