Main description:

This textbook provides a broad overview of food science and technology topics such as food laws and regulations, food chemistry, food analysis, food microbiology, food safety, food processing, and food product development. Case studies provide the reader with 50 different real-life scenarios as they apply to many topics in the book, and a sample test bank of questions is included at the end of each chapter. Throughout the text, markers help readers better grasp the significance of a particular topic.

Contents:

Introduction to Food Science & Technology. Food Laws & Regulations. Food Chemistry I: Water. Food Chemistry II: Carbohydrates & Proteins. Food Chemistry III: Fats & Oils. Food Analysis I: Separation, Identification, & Quantification. Food Analysis II: Color & Flavor. Food Analysis III: Physical Properties. Food Microbiology I: Bacteria, Viruses, & Prions. Food Microbiology II: Fermentations & Spoilage. Food Microbiology III: Sanitation & Safety. Food Processing I: Food Processing Techniques. Food Processing II: Food Packaging. Food Sensory Analysis. Food Product Development I. Food Product Development II. Case Studies in Food Science & Technology.