For courses in Experimental Foods or Food Science.

Capturing the most recent research in food science and technology, this text focuses on the science underlying all aspects of food–including the principles that determine safe storage, handling, and preparation. Its clear presentation of scientific principles guides students through complex subject matter and motivates learning. Its logical progression moves readers easily through the study of careers to research basics, to food preparation, to key food components and finally to food safety. Margin definitions, photos, tables and Food for Thought boxes add interesting insights into today’s food industry, while an accompanying lab manual further prepares students for their entry into the field.

Table of Contents

Preface

PART I.    RESEARCH PERSPECTIVES

1.         Dimensions of Food Studies

2.         The Research Process

3.         Sensory Evaluation

4.         Objective Evaluation

PART II.    PHYSICAL PERSPECTIVES

5.         Water

6.         Physical Aspects of Food Preparation

PART III.    CARBOHYDRATES

7.         Overview of Carbohydrates

8.         Monosaccharides, Disaccharides, and Sweeteners

9.         Starch

10.       Vegetables and Fruits

PART IV.    LIPIDS

11.       Overview of Fats and Oils

12.       Fats and Oils in Food Products

PART V.    PROTEINS

13.       Overview of Proteins

14.       Milk and Milk Products

15.       Meat, Fish, and Poultry

PART VI.    FOOD SUPPLY PERSPECTIVES

19.       Food Safety Concerns and Controls

20.       Food Preservation

21.       Food Additives

Glossary

Bibliography

Index