Elementary Food Science

Presenting a multitude of easy-to-understand figures, tables, illustrative concepts and methods, this text maintains the strengths of the previous edition while adding new information. The book opens with a revised chapter on what food science actually is, detailing the progression of food science from beginning to future. Succeeding chapters include the latest information on food chemistry and dietary recommendations, food-borne diseases and microbial activity. A complete revision of HACCP is outlined, accompanied by numerous examples of flow charts and applications, as well as major additions on food labeling. Extensive updates have been made on processing methods and handling of foods, such as new procedures on: candy making; coffee and tea production; beer and wine production; soft drinks; ultra high temperature processing; aseptic packaging; aquaculture and surimi; and UHT and low temperature pasteurization of milk. In addition, there is a completely new section which includes safety and sanitation as well as laboratory exercises in sensory, microbiological, and chemical quality tests, and processing methods for a variety of the foods described in previous chapters. Designed to be used by students that may not have an extensive background in the sciences, this outstanding text does not, however, avoid coverage of complex elements of food science; rather it explains them in a way that facilitates their understanding.