Name: Introduction to Food Science and Food Systems
ISBN: 9781435489394

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Introduction to Food Science and Food Systems

INTRODUCTION TO FOOD SCIENCE & FOOD SYSTEMS 2E

General Agriscience

General Agriculture

Hospitality/Food

Agriculture

CTE - Technical Trades and Skills

CL Dimensions

Imprint Name

B2B & B2C

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.

Chapter 2

Chapter 16

Chapter 25 Frontmatter

Hardcopy textbook for Parker/Pace's Introduction to Food Science and Food Systems. Buy direct for hassle-free returns. Included in Cengage Unlimited.

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Duration Unit Of Measure

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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.

Introduction to Food Science and Food Systems

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