Introduction to Food Science and Technology
2nd Edition
Published on 16. December 1982
Book
Hardback
289 pages
978-0-12-670256-9 (ISBN)
Description
The Second Edition of this popular textbook has benefited from several years of exposure to both teachers and students. Based on their own experiences as well as those of others, the authors have reorganized, added, and updated this work to meet the needs of the current curriculum. As with the first edition the goal is to introduce the beginning student to the field of food science and technology. Thus, the book discusses briefly the complex of basic sciences fundamental to food processing and preservation as well as the application of these sciences to the technology of providing the consumer with food products that are at once appealing to the eye, pleasing to the palate, and nutritious to the human organism. Introduction to Food Science and Technology is set in the world in which it operates; it contains discussions of historical development, the current world food situation, the safety regulations and laws that circumscribe the field, and the careers that it offers.
The Second Edition of this popular textbook has benefited from several years of exposure to both teachers and students. Based on their own experiences as well as those of others, the authors have reorganized, added, and updated this work to meet the needs of the current curriculum. As with the first edition the goal is to introduce the beginning student to the field of food science and technology. Thus, the book discusses briefly the complex of basic sciences fundamental to food processing and preservation as well as the application of these sciences to the technology of providing the consumer with food products that are at once appealing to the eye, pleasing to the palate, and nutritious to the human organism. Introduction to Food Science and Technology is set in the world in which it operates; it contains discussions of historical development, the current world food situation, the safety regulations and laws that circumscribe the field, and the careers that it offers.
The Second Edition of this popular textbook has benefited from several years of exposure to both teachers and students. Based on their own experiences as well as those of others, the authors have reorganized, added, and updated this work to meet the needs of the current curriculum. As with the first edition the goal is to introduce the beginning student to the field of food science and technology. Thus, the book discusses briefly the complex of basic sciences fundamental to food processing and preservation as well as the application of these sciences to the technology of providing the consumer with food products that are at once appealing to the eye, pleasing to the palate, and nutritious to the human organism. Introduction to Food Science and Technology is set in the world in which it operates; it contains discussions of historical development, the current world food situation, the safety regulations and laws that circumscribe the field, and the careers that it offers.
More details
Series
Edition
2nd edition
Language
English
Place of publication
San Diego
United States
Publishing group
Elsevier Science Publishing Co Inc
Target group
College/higher education
Professional and scholarly
Weight
680 gr
ISBN-13
978-0-12-670256-9 (9780126702569)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
G. F. Stewart | Maynard A. Amerine
Introduction to Food Science and Technology
E-Book
12/2012
2nd Edition
Academic Press
€54.95
Available for download
Persons
Content
?Preface1. Evolution of Food Processing and Preservation Early Developments Ancient Times to the Present Factors Influencing Food Supply and Processing Impact of Invention and Scientific Discovery References2. World and United States Food Situation World Food Organizations Worldwide Food Situation United States Food Production and Consumption United Kingdom and European Food Consumption References3. Food Habits, Taboos, and Quality Attributes Food Habits Food Taboos Preferences and Avoidance Food Quality-Attributes and Examples References Selected Readings4. Food Safety and Principles for Its Control Food-Borne Intoxications and Infections Principles for the Control of Food Safety References Selected Readings5. Evaluation of Sensory Properties of Foods Sensory Factors Physiological Factors Sensory Testing References6. Human Nutrition and Food Science and Technology Historical Background Essential Nutrients-Chemistry and Function Human Nutritional Requirements Nutrient Composition of Food Effects of Processing and Preservation Practices on Nutritive Values Nutritional Enrichment of Food References Selected Readings7. Shelf-Life of Processed Foods and General Principles for Control Quality Deterioration Food Spoilage and Contamination General Principles for Control of Shelf-Life Control of Microbial Spoilage Pest Control in Food-Processing Plants Food Irradiation References Selected Readings8. Selection of Ingredients and Conversion into Processed Foods Underlying Principles Selected Commodity Technologies References Selected Readings9. Food Laws and Regulations Historical Survey Current U.S. Food Laws and Regulations State and Local Laws and Regulations International Aspects of Food Laws and Regulations References10. Careers in Food Science and Technology Overview Career Opportunities and Educational Prerequisites Currently Available Academic Programs References Appendix11. Food and Health Issues and Answers Consumer Concerns and Causes of Controversy Dealing with the Issues A Look at Some Current Controversies Summing Up References Selected ReadingsAuthor IndexSubject Index