Now in full-color, INTRODUCTION TO FOOD SCIENCE AND FOOD SYSTEMS, 2nd Edition explores the foundations of the food industry, from nutrition and chemistry to processing and safety, and delves into some of the most pressing foodborne issues of our day. Discussions of current topics and trends center o... more
Accessible Presentation. Divided into four sections, the text explores concepts in a logical progression, and includes examples and other meaningful context to keep students focused and involved.
Practical Focus. Emphasizing application throughout, the text integrates “Math and Science Connection” ... more
Current Trends. Updated information and new chapters include timely discussions on the food system, sustainability, food and health, genetically engineered foods, and a number of significant industry trends.
Engaging Color. The all-new, full-color design features photos, charts, graphs, and illustr... more
1337194360 (ISBN 10)
9781337194365 (ISBN 13)