Introduction to Food Science and Technology

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

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.