PEARSON EDUCATION Foods: Experimental Perspectives

Product Description For courses in Food Science and Experimental Foods in Foods and Nutrition, Dietetics, and Food Science departments. This comprehensive text focuses on the chemical and physical bases of food science that are essential for success in careers in food science, dietetics, and the food service industry. Its very accessible and student-friendly approach guides students clearly through complex subject matter and motivates learning. Review "Food safety, food preservation, and food additives are very important issues in the food industry. The author should be commended for including these topics. The chapters are up-to-date and very well-written."―Kwaku Addo, University of Kentucky "I feel this is one of the best approaches to the organization and presentation of material I have seen."―Frost Steele, Brigham Young University From the Back Cover The fourth edition of Foods: Experimental Perspective incorporates the most recent research in food science and technology. Special emphasis is given to the scientific principles involved in creating food products and to the needs and concerns of consumers. Key features include: Food safety and an in-depth examination of food-borne illnesses Exploration of genetically-modified foods Discussion of fat substitutes Applications of alternatives sweeteners in today's foods Thorough overviews of each of the basic food components: Carbohydrates Fats and oils Proteins Water Clear definitions of technical terms Study questions Running glossary