The Science of Food - 2nd Edition - ISBN: 9780080258959, 9781483136332

The Science of Food

2nd Edition

An Introduction to Food Science, Nutrition and Microbiology

Authors: P. M. Gaman K. B. Sherrington
eBook ISBN: 9781483136332
Imprint: Pergamon
Published Date: 1st January 1981
Page Count: 258
Sales tax will be calculated at check-out Price includes VAT/GST
Price includes VAT/GST

Institutional Subscription

Secure Checkout

Personal information is secured with SSL technology.

Free Shipping

Free global shipping
No minimum order.


The Science of Food: An Introduction to Food Science, Nutrition and Microbiology, Second Edition conveys basic scientific facts and principles, necessary for the understanding of food science, nutrition, and microbiology. Organized into 17 chapters, this book begins with a discussion on measurement, metrication, basic chemistry, and organic chemistry of foods. Nutrients such as carbohydrates, fats, proteins, vitamins, mineral elements, and water in food are then described. The book also covers aspects of food poisoning, food spoilage, and food preservation. This book will be useful to students following TEC diploma courses in Catering, Home Economics, Food Science, FoodTechnology, Dietetics, and Nutrition.

Table of Contents


1. Measurement and Metrication

2. Basic Chemistry

3. Organic Chemistry

4. Solutions and Colloids

5. Carbohydrates

6. Fats

7. Proteins

8. Vitamins

9. Mineral Elements and Water

10. Basic Physiology

11. Enzymes and Digestion

12. Food and Energy

13. Commodities

14. Applied Nutrition

15. An Introduction, to Microbiology

16. Food Poisoning and its Prevention

17. Food spoilage and Food preservation

Appendix I. Percentage Contribution of Different Foods to the Nutrient Content of the Average Household Diet

Appendix II. Recommended Daily Amounts of Food Energy and Nutrients for Groups of People in the U.K. (Department of Health and Social Security, 1979)

Further Reading



No. of pages:
© Pergamon 1981
eBook ISBN:

About the Author

P. M. Gaman

Affiliations and Expertise

Department of Food Industries, Cassio College, Langley Road, Watford, WD1 3RH

K. B. Sherrington

Affiliations and Expertise

14 Castle View, Walney Island, Barrow-in-Furness, Cumbria, LA14 3YB

Ratings and Reviews