Robert L. Shewfelt

Introducing Food Science (eBook, PDF)

• Format: PDF

Produktbeschreibung

As daily consumers of foods and beverages, everyone has opinions and interests about their diet choices. However, many questions about food are often non-technical and, therefore, defy technical answers. Introducing Food Science addresses a range of food issues facing today's consumer, proceeding from a general and student-friendly discussion to an

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Produktdetails

• Verlag: Taylor & Francis eBooks
• Seitenzahl: 385
• Erscheinungstermin: 16. Mai 2011
• Englisch
• ISBN-13: 9781420012729
• Artikelnr.: 54257121

Autorenporträt

Robert L. Shewfelt is professor emeritus of Food Science and Technology at the University of Georgia. He taught more than 10 courses at the university including Freshman Seminars on Chocolate Science and Coffee Technology. He also taught a Food Processing Lab as a virtual food company where each student had a position in the company that designed, manufactured, and tested the quality of four distinctly different processed food products. He continues to write about food science in his retirement.

Inhaltsangabe

FOOD ISSUES IN THE NEWS
Food Safety
Healthiness of Foods
The Food We Eat
COMMERCIAL FOOD PRODUCTS
Processed Foods
Formulated Foods
Chilled and Prepared Foods
FUNCTIONS OF FOOD SCIENTISTS
Quality Assurance
Product and Process Development
Sustainability and Distribution
Government Regulation and Scientific Research
SCIENTIFIC PRINCIPLES
Food Chemistry
Nutrition
Food Microbiology
Food Engineering
Sensory and Consumer Science
Glossary