Principles of Food Science (Fifth Edition)

By: Janet D. Ward and Larry T. Ward and Jodi Songer Riedel

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Synopsis: This book demonstrates how the laws of science are at work in producing, processing, preparing, preserving, and metabolizing food. Students learn how cooking, health, and storage tips connect science basics to daily food encounters. The text covers the basic laws of chemistry, microbiology, and physics as they relate to food components and complex food systems. Students learn scientific facts and principles that they can apply to a future food science career and to more-creative, nutritious home cooking. The requirements and opportunities for obtaining a food science career are explored as well as the impact of this career path on local, national, and global economies. You also learn how cooking, health, and storage tips connect science basics to daily food encounters.

Book Quality:: Excellent
Book Size:: 608 Pages
ISBN-13:: 9781645645610
Publisher:: Goodheart-Willcox Publisher
Date of Addition:: 09/29/21
Copyrighted By:: The Goodheart-Willcox Company, Inc.
Adult content:: No
Language:: English
Has Image Descriptions:: No
Categories:: Nonfiction, Cooking, Food and Wine, Health, Mind and Body, Textbooks
Grade Levels:: Ninth grade, Tenth grade, Eleventh grade, Twelfth grade
Submitted By:: Worth Trust
Proofread By:: Worth Trust
Usage Restrictions:: This is a copyrighted book.