Food Science: Issues, Products, Functions and PrinciplesAuthor:
Publisher: CRC Press
Publish date: June 2008
With a compelling new approach to introductory food science, this book is designed to excite and encourage students to major in food science. It proceeds from a non-technical discussion of food issues that concern today's student to an in-depth technical overview of the basic principles of the study of food. In between are commercial products and processes and the functions and roles of food scientists. Each section builds on the previous one, providing greater technical depth. Depending on the course, professors can choose to use select chapters or all chapters in the book. It provides a comprehensive introduction to food science for the major and non-major alike.