
Introduction to Food Science and Technology
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The Second Edition of this popular textbook has benefited from several years of exposure to both teachers and students. Based on their own experiences as well as those of others, the authors have reorganized, added, and updated this work to meet the needs of the current curriculum. As with the first edition the goal is to introduce the beginning student to the field of food science and technology. Thus, the book discusses briefly the complex of basic sciences fundamental to food processing and preservation as well as the application of these sciences to the technology of providing the consumer with food products that are at once appealing to the eye, pleasing to the palate, and nutritious to the human organism. Introduction to Food Science and Technology is set in the world in which it operates; it contains discussions of historical development, the current world food situation, the safety regulations and laws that circumscribe the field, and the careers that it offers.
Table of Contents
Preface
1. Evolution of Food Processing and Preservation
Early Developments
Ancient Times to the Present
Factors Influencing Food Supply and Processing
Impact of Invention and Scientific Discovery
References
2. World and United States Food Situation
World Food Organizations
Worldwide Food Situation
United States Food Production and Consumption
United Kingdom and European Food Consumption
References
3. Food Habits, Taboos, and Quality Attributes
Food Habits
Food Taboos
Preferences and Avoidance
Food Quality—Attributes and Examples
References
Selected Readings
4. Food Safety and Principles for Its Control
Food-Borne Intoxications and Infections
Principles for the Control of Food Safety
References
Selected Readings
5. Evaluation of Sensory Properties of Foods
Sensory Factors
Physiological Factors
Sensory Testing
References
6. Human Nutrition and Food Science and Technology
Historical Background
Essential Nutrients—Chemistry and Function
Human Nutritional Requirements
Nutrient Composition of Food
Effects of Processing and Preservation Practices on Nutritive Values
Nutritional Enrichment of Food
References
Selected Readings
7. Shelf-Life of Processed Foods and General Principles for Control
Quality Deterioration
Food Spoilage and Contamination
General Principles for Control of Shelf-Life
Control of Microbial Spoilage
Pest Control in Food-Processing Plants
Food Irradiation
References
Selected Readings
8. Selection of Ingredients and Conversion into Processed Foods
Underlying Principles
Selected Commodity Technologies
References
Selected Readings
9. Food Laws and Regulations
Historical Survey
Current U.S. Food Laws and Regulations
State and Local Laws and Regulations
International Aspects of Food Laws and Regulations
References
10. Careers in Food Science and Technology
Overview
Career Opportunities and Educational Prerequisites
Currently Available Academic Programs
References
Appendix
11. Food and Health Issues and Answers
Consumer Concerns and Causes of Controversy
Dealing with the Issues
A Look at Some Current Controversies
Summing Up
References
Selected Readings
Author Index
Subject Index
Product details
- No. of pages: 289
- Language: English
- Copyright: © Academic Press 1982
- Published: October 28, 1982
- Imprint: Academic Press
- eBook ISBN: 9780323138598
About the Authors
George Stewart
Affiliations and Expertise
University of California, Davis, U.S.A.
Maynard Amerine
Affiliations and Expertise
University of California, Davis, U.S.A.
About the Series Editors
Bernard Schweigert
Affiliations and Expertise
University of California, Davis, California
John Hawthorn
Affiliations and Expertise
University of Strathclyde, Glasgow, Scotland
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