E-raamat: Introducing Food Science

Written to provide an introductory food science textbook that excites students and fosters learning, the first edition ofIntroducing Food Science broke new ground. With an easy-to-read format and innovativeLooking Back, Remember This!, and Looking Ahead sections, it quickly became popular with students and professors alike. This newly revised second edition keeps the features that made the first edition so well liked, while adding updated information as well as new tables, figures, exercises, and problems.See What’s New in the Second Edition:New chapter "Sustainability and Distribution"Approximately 60 new tables and figuresNew section at the end of each chapter with problems / exercises to test comprehensionNow includes a glossaryThe book consists of four sections with each one building on the previous section to provide a logical structure and cohesiveness. It contains a series of problems at the end of each chapter to help students test their ability to comprehend the material and to provide instructors a reservoir for assignments, class discussions, and test questions. At least one problem at the end of each chapter involves a calculation so that students can strengthen their quantitative skills. The text introduces the basics of food science and then building on this foundation, explores it sub-disciplines. The well-rounded presentation conveys both commercial and scientific perspectives, providing a true flavor of food science and preparing students for future studies in this field.