Principles of Food Science

Principles of Food Science

by Janet D. Ward, Larry T. Ward

858 pages· 2013· ISBN 9781619604360
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About
Principles of Food Science demonstrates how the laws of science are at work in producing, processing, preparing, preserving, and metabolizing food. Students learn how cooking, health, and storage tips connect science basics to daily food encounters. The text covers the basic laws of chemistry,microbiology, and physics as they are applied to food components and complex food systems. Students learn scientific facts and principles that can be applied to a future food science career and as to more-creative, nutritious home cooking. The requirements and opportunities for obtaining a foodscience career are explored as well as the impact of this career path on local, national, and global economies.

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