Product Description UNDERSTANDING FOOD SCIENCE AND TECHNOLOGY is a comprehensive introductory level text that provides thorough up-to-date coverage of a broad range of topics in food science and technology. The text begins with an explanation of the interdisciplinary nature of food science (including biology, engineering, chemistry, and physics) and describes avenues of advanced study in the field. The text explores key food commodities and food composition with an emphasis on the functional properties of each commodity. Three chapters on food chemistry cover the chemical and physical properties of foods through the use of many easy to understand figures, tables, and illustrated concepts. Next the text includes an overview of food law that provides historical perspective as well as the latest information on nutrition labeling and food regulation. Thorough coverage of processing methods in included in all major food commodities as well as a background in microbiology and fermentation, food handling and safety, food contamination, HACCP principles and toxicology. The final chapters cover food engineering concepts and applications, biotechnology and the field of sensory evaluation and food product development with coverage of marketing principles.
Customer Reviews: just as describedSeptember 10, 2009 S. Rees(Indianapolis, IN United States) 0 out of 1 found this review helpful
Brand new textbook, the exact same book that would have cost me $30 more, used, at the university bookstore. THanks!
Pointless textbook for a pointless classJuly 22, 2009 Abigail Moats(Elkridge, MD USA) 0 out of 4 found this review helpful
The book itself may be great, but I purchased it for a class when I didn't have to ever read it.
Good introduction to food scienceMay 21, 2008 Michael G. Lustig(NJ USA) 2 out of 2 found this review helpful
Purchased book for a high school student. I read it first and it claims to be suitable for the first two years of college. Either I got smarter or kids got dumber. This is an easy read for anybody with an 8th grade education. The book is very informative but not a hard read. I liked it a lot as it was well organized and covered a multitude of subjects relating to food science. This is even more meaingful because the book also provides a historical perspective.
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