Introduction to Food Science

Front Cover
Delmar/Thomson Learning, Oct 1, 2001 - Cooking - 636 pages
3 Reviews
"Introduction to Food Science" provides an overview of the science of foods, from nutrition and digestion to processing and preservation. The material is based on a thorough, easy-to-follow outline that makes developing a lesson plan simple. Each chapter contains a list of learning objectives that help identify important concepts and key words that are essential to the understanding of the material. Tables, charts, graphs and illustrations are inserted throughout the text, providing quick and understandable access to information. The "student activities" section at the end of each chapter provide opportunities to directly apply material. The text also provides insight into career opportunities for those interested in working within food science industries.

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About the author (2001)

R.O. Parker, PhD resides in Rupert, Indiana. He serves as the director for AgroKnowledge, the National Center for Agriscience and Technology Education, a project funded by the National Science Foundation. In addition, he is the editor for the NACTA Journal. He is the 2008 recipient of the NACTA (National American Colleges and Teachers of Agriculture) Distinguished Educator Award.

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