Introduction to Food Science and Food Systems 2nd Edition Rick Parker

Introduction to Food Science and Food Systems – Ebook Instant Download/Delivery ISBN(s): 9781435489394,143548939X

Product details:

• ISBN-10 ‏ : ‎ 143548939X
• ISBN-13 ‏ : ‎ 978-1435489394
• Author(s): Rick Parker, Miriah Pace

INTRODUCTION TO FOOD SCIENCE AND FOOD SYSTEMS, 2nd Edition explores the foundations of the food industry, from nutrition and chemistry to processing and safety, and delves into some of the most pressing foodborne issues of our day. As the world grapples with critical issues such as hunger and GMOs, opportunities abound in agriculture and food science careers, and INTRODUCTION TO FOOD SCIENCE AND FOOD SYSTEMS, 2nd Edition gives you the knowledge and skills required for success. Laced with full-color images, drawings, charts, and graphs, chapters deliver the latest information on genetically engineered foods, environmental concerns and sustainability, food needs of the world, the impacts of food on health, and more. INTRODUCTION TO FOOD SCIENCE AND FOOD SYSTEMS, 2nd Edition also tests your understanding of concepts with practical, hands-on activities in math, science and other key areas. Written with your future in mind, readings also correlate with National Agricultural Education Standards and FFA Career Development Events (CDEs) to prepare you for a meaningful career in today’s agriscience industry.

Table contents:

1: INTRODUCTION AND BACKGROUND.

1. Overview of Food Science.

2. Food System and Sustainability.

3. Chemistry of Foods.

4. Nutrition and Digestion.

5. Food Composition.

6. Quality Factors in Foods.

7. Unit Operations in Food Processing.

8. Food Deterioration. Section

2: PRESERVATION.

9. Heat.

10. Cold.

11. Drying and Dehydration.

12. Radiant and Electrical Energy.

13. Fermentation, Microorganisms, and Biotechnology.

14. Food Chemistry.

15. Packaging. Section

3: FOODS AND FOOD PRODUCTS.

16. Milk.

17. Meat.

18. Poultry and Eggs.

19. Fish and Shellfish.

20. Cereal Grains, Legumes, and Oilseeds.

21. Fruits and Vegetables.

22. Fats and Oils.

23. Candies and Confectionary.

24. Beverages. Section

4: RELATED ISSUES.

25. Environmental Concerns and Processing.

26. Food Safety.

27. Regulations and Labeling.

28. World Food Needs.

29. Food and Health.

30. Careers in Food Science.

Appendix A: Chemistry Review.

Appendix B: Reference Tables.

Appendix C: Harvesting and Storing Fruits, Nuts, and Vegetables. Glossary.

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