Introduction to Food Science and Food Systems

  • AUTHORS: Rick Parker, PhD.; Miriah Pace
  • ISBN-13: 9781435489394 
  • 640 Pages  Hardcover 
  • 2nd Edition  |  Previous Editions: 2003
  • ©2017     Published
  • Prices are valid only in the respective region

Overview

About The Product

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 on genetically engineered foods, environmental concerns and sustainability, food needs of the world, the impacts of food on health, and more. Designed with future agricultural professionals in mind, INTRODUCTION TO FOOD SCIENCE AND FOOD SYSTEMS, 2nd Edition engages students with colorful photos, charts, graphs and illustrations, and tests their understanding of concepts with practical, hands-on activities in math, science, and other ag-related areas. Chapter content also correlates with National Agricultural Education Standards and FFA Career Development Events (CDEs) to prepare students for meaningful careers in the critically important agriscience industry.

Features

  • 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” activities with the readings, and concludes each chapter with hands-on “Student Activities” designed to develop critical skills.
  • Bountiful Resources. Chapters enticed students with boxed articles that dish up food industry tidbits, historical insights, and emerging food trends, while additional resources at the end of every chapter inspire students to learn more about specific topics.
  • All-New Color. The text’s revised, full-color design features photos, charts, graphs, and illustrations that help students visualize food production and process techniques--and a whole world of agricultural career possibilities!

About the Contributor

AUTHORS
  • Rick Parker, PhD.

    Rick Parker is President of the National Agricultural Institute and Director of the National Association of Colleges and Teachers of Agriculture (NACTA). Formerly a division director and instructor at the College of Southern Idaho for two decades, he taught biology, food science, and animal science. He also worked as the Director for AgroKnowledge, the National Center for Agriscience and Technology Education, a project funded by the National Science Foundation. Currently, Dr. Parker is also the Editor for the peer-reviewed NACTA Journal, which focuses on of teaching and learning scholarship. An experienced author, Dr. Parker has published a number of Cengage Learning texts, including Aquaculture Science, Introduction to Plant Science, Fundamentals of Plant and Soil Science, Introduction to Food Science, and Equine Science. He also co-authored Fundamentals of Plant Science.

  • Miriah Pace

    Miriah Pace works with Dr. Parker at the National Agricultural Institute, where she develops and maintains websites, develops curricula, and edits NACTA Journal.

Table of Contents

Preface.
Section 1: INTRODUCTION AND BACKGROUND.
1. Overview of Food Science.
2. Food System and Sustainability.
3. Chemistry of Foods.
4. Nutrition and Digestion.
5. Food Composition.
6. Quality Factors in Foods.
7. Unit Operations in Food Processing.
8. Food Deterioration.
Section 2: PRESERVATION.
9. Heat.
10. Cold.
11. Drying and Dehydration.
12. Radiant and Electrical Energy.
13. Fermentation, Microorganisms, and Biotechnology.
14. Food Chemistry.
15. Packaging.
Section 3: FOODS AND FOOD PRODUCTS.
16. Milk.
17. Meat.
18. Poultry and Eggs.
19. Fish and Shellfish.
20. Cereal Grains, Legumes, and Oilseeds.
21. Fruits and Vegetables.
22. Fats and Oils.
23. Candies and Confectionary.
24. Beverages.
Section 4: RELATED ISSUES.
25. Environmental Concerns and Processing.
26. Food Safety.
27. Regulations and Labeling.
28. World Food Needs.
29. Food and Health.
30. Careers in Food Science.
Appendix A: Chemistry Review.
Appendix B: Reference Tables.
Appendix C: Harvesting and Storing Fruits, Nuts, and Vegetables.
Glossary.

New to this Edition

  • 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 illustrations to give students a vivid perspective of food production and process techniques.
  • Reinforced Learning. Chapters and other content meet all required National Agricultural Education Standards, while “Math and Science Connection” activities reinforce the quantitative skills students need for success on the job.
  • Career Focused. Chapters align with the FFA’s Career Development Events (CDE) whenever possible to help future agricultural professionals focus on and develop the most important job skills.
  • Extra Resources. Website links, chemistry reviews, reference tables, and other valuable resources in the chapters and appendices tempt students to sample and explore food industry topics at deeper levels.

Alternate Formats

Choose the Format that Best Fits Your Student's Budget and Course Goals

  • MindTap 2 Terms (12 Months) + Bound Book
    ISBN-10: 1337194360 | ISBN-13: 9781337194365
    Price = $169.00