Placeholder text

Go to cart

Food Science Student Lab Manual

By Marleah Payne

Food Science Student Lab Manual

By Marleah Payne

0 - Default Title
Description
Food Science Lab Manual is a foundational guide tailored to facilitate hands-on learning through a variety of laboratory experiments. Covering an array of food science applications, each lab section introduces students to key scientific concepts and helps them perform experiments ranging from browning reactions in foods to the sensory evaluation of various sweeteners.
The manual offers a comprehensive approach to understanding the complex reactions and processes in food science. It includes experiments that explore nutritional values, the effects of different processing treatments on food quality, and the manipulation of food properties through additives and substitutes. The manual helps students examine the effect of sugar and pectin in fruit jelly, the comparison of nutritional qualities between organic and conventional produce, and the sensory differences between caffeinated and decaffeinated beverages.
Food Science Lab Manual is ideal for courses in food science, nutrition, dietetics, and culinary arts. It is designed to bridge theory and practice, offering experimental insight at both undergraduate and graduate levels, rendering the text suitable for incorporation into a curriculum that emphasizes laboratory-centric learning.
Product details
Binding:
Paperback
Number of Pages:
136
Release Date:
2025-07-18
Publication Date:
2025-07-18
Publisher:
Cognella Academic Publishing
Languages:
Original: English
ISBN13:
9798823328548
Weight:
309 g
Height:
203 cm
Width:
254 cm
Thickness:
8 cm
Buy on Amazon
Currently sold out