Essentials of Food Science by Vickie A Vaclavik Phd
This book covers the basics of foods, food science, and food technology. The revised 3rd edition is ideal for the non-major intro course, taught in food science or nutrition department. Includes new photos, website references, and alerts for culinary and food preparation students.
From the reviews of the third edition: This new edition.. contains updates on 'food commodities, optimizing quality, laws, and food safety,' includes discussions on RFID (radio-frequency identification) tags and transfats, and incorporates the revised USDA food pyramid. This basic volume has most of the needed information and features helpful glossaries ... . Summing Up: Recommended. Lower-division undergraduates through professionals; technical program students. (J. M. Jones, CHOICE, Vol. 45 (11), 2008)
Vickie A. Vaclavik is an assistant professor, and registered dietitian at The University of Texas Southwestern Medical Center at Dallas, in the Department of Clinical Nutrition. She instructs in Food Science, and Management and Foodservice Operations, as well as in a portion of the community practice component of Nutrition Education. She also instructs in Nutrition at the Dallas County Community College, and works with a local Culinary Arts Associates Degree program. She has taught for over 20 years. As well, she has written Food Science texts and a computer module on food safety. Elizabeth W. Christian is an adjunct faculty member of the Texas Woman's University's Department of Nutrition & Food Sciences.
| SKU | Unavailable |
| ISBN 13 | 9780387699394 |
| ISBN 10 | 0387699392 |
| Title | Essentials of Food Science |
| Author | Vickie A Vaclavik Phd |
| Series | Food Science Text Series |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Springer-Verlag New York Inc. |
| Year published | 2007-11-01 |
| Number of pages | 592 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |