Now in its fifth edition, Food Science remains the most popular and reliable text for introductory courses in food science and technology. This new edition retains the basic format and pedagogical features of previous editions and provides an up-to-date foundation upon which more advanced and specialized knowledge can be built. This essential volume introduces and surveys the broad and complex interrelationships among food ingredients, processing, packaging, distribution and storage, and explores how these factors influence food quality and safety. Reflecting recent advances and emerging technologies in the area, this new edition includes updated commodity and ingredient chapters to emphasize the growing importance of analogs, macro-substitutions, fat fiber and sugar substitutes and replacement products, especially as they affect new product development and increasing concerns for a healthier diet. Revised processing chapters include changing attitudes toward food irradiation, greater use of microwave cooking and microwaveable products, controlled and modified atmosphere packaging and expanding technologies such a extrusion cooking, ohmic heating and supercritical fluid extraction, new information that addresses concerns about the responsible management of food technology, considering environmental, social and economic consequences, as well as the increasing globalization of the food industry. Discussions of food safety an consumer protection including newer phychrotropic pathogens; HAACP techniques for product safety and quality; new information on food additives; pesticides and hormones; and the latest information on nutrition labeling and food regulation. An outstanding text for students with little or no previous instruction in food science and technology, Food Science is also a valuable reference for professionals in food processing, as well as for those working in fields that service, regulate or otherwise interface with the food industry.
What people are saying - Write a review
I am studying food science, and it was a basic but extremely helpful book on all food science things from statistics to carbohydrates, this is a must read if you are studying food sciecne!!!!
pls publish e book for this very useful to lower people to read
Other editions - View all
Science Olympiad Food Chemistry Event Information
Please check out the Food Science Department web site for tour information. ... (from Food Science, by Norman Potter. AVI Press, New York ...
www.cals.ncsu.edu/ foodrheology/ fsso/ sciolym.html
400:201 PRINCIPLES OF FOOD SCIENCE
To use and become familiar with food science literature and information ... Food Science books and journals are available also in Chang Library and in LSM. ...
foodsci.rutgers.edu/ UG_courses_synopses/ Principles%20of%20FS%20(201)%20%202-6-03.htm
Suggested regions for Nutrition and Food Science are as follows: ... The descriptors were sent out by LDTP, as proposed by the Food Science and Nutrition ...
www.cal-impac.org/ ScienceII/ Food_North_1_21_06.doc
University of Manitoba: Department of Food Science - Overview
Principles of Food Science Part II. Physical Principles of Food Preservation. ... 50 years of progress in Food Science and Technology. p. 88 108. ...
www.umanitoba.ca/ afs/ food_science/ courses/ FOOD%203010.html
National Science Foundation Graduate Teaching Fellows Promote Food ...
Dept. of Food Science and Human Nutrition, Univ. of Maine, .... Most of these food science and food-related lessons are avail- ...
www.blackwell-synergy.com/ doi/ pdf/ 10.1111/ j.1541-4329.2003.tb00029.x
Food Science and Technology International
International Journal of Food Science and. Technology 32: 445–458. ... Journal of Food Science 41: 1189–1194. Tsami E. and Katsioti M. (2000). ...
fst.sagepub.com/ cgi/ reprint/ 9/ 3/ 201.pdf
FST 50 — UC Davis Food Science & Technology
ENTRY LEVEL: This course is open to Food Science and non-Food Science majors. ... Food Science Department • University of California • One Shields Avenue ...
foodscience.ucdavis.edu/ undergrad/ courses/ fst-50
CURRICULUM AND SYLLABUS FOR MASTER'S DEGREE PROGRAM FOOD SCIENCE ...
The importance of Food Science and Technology lies in the fact that it has ... disciplines need to be added for developing Food Science and Technology ...
www.icar.org.in/ aeac/ curricula/ 1-2001.pdf
Trends in Food Science & Technology : Advances in the use of high ...
Oxen and Knorr, 1993 P. Oxen and D. Knorr, Baroprotective effect of high solute concentration against inactivation of Rhodotorula rubra, LWT/Food Science ...
linkinghub.elsevier.com/ retrieve/ pii/ S0924224404002535
Re: how come bread molds
Further information on water activity can be found in any introductory food science text such as "Food Science" 5th edition, nn Potter & jh Hotchkiss, ...
www.madsci.org/ posts/ archives/ 1999-01/ 916379338.Ch.r.html