Introducing Food Science (PDF)
(Sprache: Englisch)
The second edition of a bestseller, this textbook introduces the basics of food science, then building on this foundation, explores it sub-disciplines. This format has been retained to provide students with a well-rounded understanding of the field. The new...
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The second edition of a bestseller, this textbook introduces the basics of food science, then building on this foundation, explores it sub-disciplines. This format has been retained to provide students with a well-rounded understanding of the field. The new edition contains revised or additional information on sustainability, molecular gastronomy, culinology, My Plate replacing My Pyramid, clean labels, the assault on processed foods and food scientists by several authors, the new food-safety regulations. It also provides additional pedagogical features, including end-of-chapter questions and a glossary while retaining the popular Looking Back, Remember This!, and Looking Ahead sections.
Autoren-Porträt von Robert L. Shewfelt, Alicia Orta-Ramirez, Andrew D. Clarke
Robert L. Shewfelt is professor emeritus of Food Science and Technology at the University of Georgia. He taught more than 10 courses at the university including Freshman Seminars on Chocolate Science and Coffee Technology. He also taught a Food Processing Lab as a virtual food company where each student had a position in the company that designed, manufactured, and tested the quality of four distinctly different processed food products. He continues to write about food science in his retirement.
Bibliographische Angaben
- Autoren: Robert L. Shewfelt , Alicia Orta-Ramirez , Andrew D. Clarke
- 2015, 2. Auflage, 463 Seiten, Englisch
- Verlag: Taylor & Francis
- ISBN-10: 1482209756
- ISBN-13: 9781482209754
- Erscheinungsdatum: 28.08.2015
Abhängig von Bildschirmgröße und eingestellter Schriftgröße kann die Seitenzahl auf Ihrem Lesegerät variieren.
eBook Informationen
- Dateiformat: PDF
- Größe: 16 MB
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Sprache:
Englisch
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