Introduction to Food Science
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Introduction to Food Science by Rick Parker
This book is an ideal teaching manual for high school agriscience and consumer science programs, as well as for post-secondary food science courses. It is an excellent overview for anyone interested in attaining a basic understanding of food science.
Preface Chapter 1: Overview of Food Science Chapter 2: Review of Chemistry Chapter 3: Chemistry of Foods Chapter 4: Nutrition and Digestion Chapter 5: Food Composition Chapter 6: Quality Factors in Foods Chapter 7: Unit Operations in Food Processing Chapter 8: Food Deterioration Chapter 9: Heat Chapter 10: Cold Chapter 11: Drying and Dehydration Chapter 12: Radiant and Electrical Energy Chapter 13: Fermentation, Microorganisms and Biotechnology Chapter 14: Chemicals Chapter 15: Packaging Chapter 16: Milk Chapter 17: Meat, Poultry, and Eggs Chapter 18: Fish and Shellfish Chapter 19: Cereal Grains, Legumes, and Oilseeds Chapter 20: Fruits & Vegetables Chapter 21: Fats and Oils Chapter 22: Candies and Sweets Chapter 23: Beverages Chapter 24: Environmental Concerns and Processing Chapter 25: Food Safety Chapter 26: Regulations and Labeling Chapter 27: World Food Needs Chapter 28: Careers in Food Science Appendix Glossary
Rick Parker is President of the National Agricultural Institute and Director of the National Association of Colleges and Teachers of Agriculture (NACTA). Formerly a division director and instructor at the College of Southern Idaho for two decades, he taught biology, food science, and animal science. He also worked as the Director for AgroKnowledge, the National Center for Agriscience and Technology Education, a project funded by the National Science Foundation. Currently, Dr. Parker is also the Editor for the peer-reviewed NACTA Journal, which focuses on of teaching and learning scholarship. An experienced author, Dr. Parker has published a number of Cengage Learning texts, including Aquaculture Science, Introduction to Plant Science, Fundamentals of Plant and Soil Science, Introduction to Food Science, and Equine Science. He also co-authored Fundamentals of Plant Science.
| SKU | Unavailable |
| ISBN 13 | 9780766813144 |
| ISBN 10 | 0766813142 |
| Title | Introduction to Food Science |
| Author | Rick Parker |
| Series | Texas Science Ser |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Delmar Cengage Learning |
| Year published | 2001-10-19 |
| Number of pages | 672 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |