Introduction to Food Science and Food Systems 2nd Edition

Introduction to Food Science and Food Systems 2nd Edition – Ebook Instant Download/Delivery ISBN(s): 9781305855465, 1305855469

Product details:

• ISBN-10: 1305855469
• ISBN-13: 9781305855465
• Author: Rick Parker

Now in full-color, 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. Discussions of current topics and trends center on genetically engineered foods, environmental concerns and sustainability, food needs of the world, the impacts of food on health, and more. Designed with future agricultural professionals in mind, INTRODUCTION TO FOOD SCIENCE AND FOOD SYSTEMS, 2nd Edition engages students with colorful photos, charts, graphs and illustrations, and tests their understanding of concepts with practical, hands-on activities in math, science, and other ag-related areas. Chapter content also correlates with National Agricultural Education Standards and FFA Career Development Events (CDEs) to prepare students for meaningful careers in the critically important agriscience industry.

Table contents:

Chapter 1 Overview Food Sci
Chapter 2 Food Sytems
Chapter 3 Chemistry of Foods
Chapter 4 Nutrition and Digestion
Chapter 5 Food Composition
Chapter 6 Quality Factors in Foods
Chapter 7 Unit Operations
Chapter 8 Food Deterioration
Chapter 9 Heat
Chapter 10 Cold
Chapter 11 Drying Dehydration
Chapter 12 Radiant and Electrical Energy
Chapter 13 Fermentations, Microorganisms and Biotechnology
Chapter 14 Food Additives
Chapter 15 Packaging
Chapter 16 Milk
Chapter 17 Meat
Chapter 18 Poultry and Eggs
Chapter 19 Fish and Shellfish
Chapter 20 Cereal Grains, Legumes and Oilseeds
Chapter 21 Fruits and Vegetables
Chapter 22 Fats and Oils
Chapter 23 Candy and Confectionery
Chapter 24 Beverages
Chapter 25 Environmental Concerns
Chapter 26 Food Safety
Chapter 27 Regulation and Labelling
Chapter 28 World Food Needs
Chapter 29 Food and Health
Chapter 30 Careers in Food Science

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