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Introducing Food Science

By Shewfelt, Robert L.

Introducing Food Science Medicine

Introducing Food Science

By Shewfelt, Robert L.

0 - Default Title
Description
The second edition of a bestseller, this textbook introduces the basics of food science, then building on this foundation, explores it sub-disciplines. This format has been retained to provide students with a well-rounded understanding of the field. The new edition contains revised or additional information on sustainability, molecular gastronomy, culinology, My Plate replacing My Pyramid, clean labels, the assault on processed foods and food scientists by several authors, the new food-safety regulations. It also provides additional pedagogical features, including end-of-chapter questions and a glossary while retaining the popular Looking Back, Remember This!, and Looking Ahead sections.
Product details
Binding:
Paperback
Edition:
2
Number of Pages:
464
Release Date:
2015-10-23
Publication Date:
2015-09-14
Publisher:
CRC Press
Languages:
Original: English
ISBN10:
1482209748
ISBN13:
9781482209747
Weight:
699 g
Height:
156 cm
Width:
234 cm
Thickness:
25 cm
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