Verwandte Artikel zu Introducing Food Science, Second Edition

Introducing Food Science, Second Edition - Softcover

Shewfelt, Robert L.; Orta-ramirez, Alicia; Clarke, Andrew D.

 
9781482209747: Introducing Food Science, Second Edition
Softcover
ISBN 10: 1482209748 ISBN 13: 9781482209747
Verlag: Routledge, 2015

Inhaltsangabe

Written as an introductory food science textbook that excites students and fosters learning, the first edition of Introducing Food Science broke new ground. With an easy-to-read format and innovative sections such as Looking Back, Remember This!, and Looking Ahead, it quickly became popular with students and professors alike. This newly revised second edition keeps the features that made the first edition so well liked, while adding updated information as well as new tables, figures, exercises, and problems.

See What’s New in the Second Edition:

  • New chapter Sustainability and Distribution
  • Approximately 60 new tables and figures
  • New section at the end of each chapter with problems / exercises to test comprehension
    • Now includes a glossary

    • The book consists of four sections with each one building on the previous section to provide a logical structure and cohesiveness. It contains a series of problems at the end of each chapter to help students test their ability to comprehend the material and to provide instructors a reservoir for assignments, class discussions, and test questions. At least one problem at the end of each chapter involves a calculation so that students can strengthen their quantitative skills. The text introduces the basics of food science and then building on this foundation, explores it sub-disciplines. The well-rounded presentation conveys both commercial and scientific perspectives, providing a true flavor of food science and preparing students for future studies in this field.

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    Über die Autorin bzw. den Autor

    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.

    Von der hinteren Coverseite

    The second edition of a bestseller, this textbook introduces the basics of food science, then building on this foundation, explores it sub-disciplines. This format has been retained to provide students with a well-rounded understanding of the field. The new edition contains revised or additional information on sustainability, molecular gastronomy, culinology, My Plate replacing My Pyramid, clean labels, the assault on processed foods and food scientists by several authors, the new food-safety regulations. It also provides additional pedagogical features, including end-of-chapter questions and a glossary while retaining the popular Looking Back, Remember This!, and Looking Ahead sections.

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    Verlag
    Routledge
    Erscheinungsdatum
    2015
    Sprache
    Englisch
    ISBN 10 
    1482209748
    ISBN 13 
    9781482209747
    Einband
    Taschenbuch
    Auflage
    2
    Anzahl der Seiten
    437
    Kontakt zum Hersteller
    preigu GmbH & Co. KG
    mail@preigu.de

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    Osnabrück
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    Deutschland