Introduction to Food Science and Technology

Introduction to Food Science and Technology

2nd Edition - October 28, 1982

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  • Authors: George Stewart, Maynard Amerine
  • eBook ISBN: 9780323138598

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Description

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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