Now in its fifth edition, Food Science remains the most popular and reliable text for introductory courses in food science and technology. This new edition retains the basic format and pedagogical features of previous editions and provides an up-to-date foundation upon which more advanced and specialized knowledge can be built. This essential volume introduces and surveys the broad and complex interrelationships among food ingredients, processing, packaging, distribution and storage, and explores how these factors influence food quality and safety. Reflecting recent advances and emerging technologies in the area, this new edition includes updated commodity and ingredient chapters to emphasize the growing importance of analogs, macro-substitutions, fat fiber and sugar substitutes and replacement products, especially as they affect new product development and increasing concerns for a healthier diet. Revised processing chapters include changing attitudes toward food irradiation, greater use of microwave cooking and microwaveable products, controlled and modified atmosphere packaging and expanding technologies such a extrusion cooking, ohmic heating and supercritical fluid extraction, new information that addresses concerns about the responsible management of food technology, considering environmental, social and economic consequences, as well as the increasing globalization of the food industry. Discussions of food safety an consumer protection including newer phychrotropic pathogens; HAACP techniques for product safety and quality; new information on food additives; pesticides and hormones; and the latest information on nutrition labeling and food regulation. An outstanding text for students with little or no previous instruction in food science and technology, Food Science is also a valuable reference for professionals in food processing, as well as for those working in fields that service, regulate or otherwise interface with the food industry.
By Keir on Aug 21, 2014
Good content ...and easy to read. Some of the material I think us a little dated and the diagrams etc in electronic format are not always great.
By John Liu on Nov 02, 1999
Excellent textbook for students.
By Yuusuke Uyama on Sep 27, 2014
The book is in excellent condition, just like a new book.
By Jesmin Harsha Kantha on Mar 12, 2007
This book was nominated for the referencebook for my Masters of Food Science and technology to the "Principles of food science" subject/course. Contents of this book is very informative and useful for a beginner in food science. It helped me lot to get a good grade of my course work.
By Tg on Sep 18, 2013
This is such a great book for someone like me who works in the Food industry but has no former education in Food Science. This book is very easy to understand even if it is a bit wordy. This book stays in my lab office for reference.
Extremelly clear and useful Highly recomended for students or people Who wanted to ...
By Rosalia on Jul 24, 2014
Extremelly clear and useful Highly recomended for students or people Who wanted to learn about food
good for very beginners
A Customer on May 09, 1999
As a prescribed book at varsity, I was very glad I didn't waste my sparce finances on this one. Good for your first aquaintance with food science, but very quickly outgrown.