Introduction to Food Science and Technology  - 1st Edition - ISBN: 9780126702507, 9780323156646

Introduction to Food Science and Technology

1st Edition

Authors: George Stewart
eBook ISBN: 9780323156646
Imprint: Academic Press
Published Date: 1st January 1973
Page Count: 308
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Introduction to Food Science and Technology focuses on the importance of food science and food technology to humans. This book discusses the total sequence of operations in food technology, which includes the selection of raw materials, processing, preservation, and distribution. Comprised of nine chapters, this monograph starts with an overview of the processing and storage of food. This book examines how the food processor often controls the producer’s operations by demanding a raw product of a certain type in order to satisfy a particular processing and consumer demand. Other chapters consider the primary concern of food scientists and technologists in the processing and preservation of raw agricultural products as nutritious and stable foods of acceptable quality. The final chapter deals with the variety of jobs available for those trained in the biological, physical, and behavioral sciences and their applications to food processing and food preservation. Food technologists, chemists, and scientists will find this book extremely useful.

Table of Contents


Definition of Terms

Chapter 1. Evolution of Food Processing

The Evolution of Agriculture, Food Processing, and Food Preservation

Early Examples of Food Processing

Factors Influencing Food Supply and Processing

Impact of Invention and Scientific Discovery

The Impact of Modern Scientific and Engineering Developments


Chapter 2. World Food Situation

World Food Organizations

General Food Situation

Present and Future United States Food Production and Consumption


Chapter 3. Food Quality and Its Measurement

Food Attributes

Food Habits

Sensory Attributes

Physiological Factors

Sensory Testing


Chapter 4. Human Nutrition and Food Science and Technology

Introduction and Historical Background

Nutrients: Their Chemistry and Physiology

Nutritional Inhibitors

Dietary Allowances

Nutrient Composition of Foods

Effects of Raw-Materials Handling, Processing, and Storage on Nutritive Value of Food


Chapter 5. Food Processing and Preservation

Deterioration and Spoilage of Food

Raw Materials

Conversion of Raw Materials to Consumer Foods

Food Processing Industries

Foods for a Typical American Dinner

Food Preservation By Thermal Treatment

Processing and Preservation of Food By Dehydration

Examples of Commercial Dehydrated Foods

Fermented Foods

Refrigeration in the Processing and Preservation of Food

Chemicals for Food Processing and Preservation

Radiation Preservation of Food


Chapter 6. Packaging Foods

Functions Served by Packaging

Packaging Materials and Finished Packages

Developing Packages for New Foods


Chapter 7. Food Safety and Environmental Sanitation

Human Infection and Intoxications Associated with Food

Food Plant Sanitation

Water Supply for Food Processing

Management of Food Processing Plant Wastes

Selected Examples of Food Plant Waste Management


Chapter 8. Food Laws and Regulations

Modern Times

Current United States Food Laws and Regulations

State and Local Laws and Regulations

International Aspects


Chapter 9. Careers in Food Science and Technology


Career Opportunities and Educational Prerequisites

Currently Available Educational Programs


Author Index

Subject Index


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© Academic Press 1973
Academic Press
eBook ISBN:

About the Author

George Stewart

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