Capturing the most recent research in food science and technology, Foods: Experimental Perspectives 6th edition focuses on the science underlying all aspects of food–including the principles that determine safe storage, handling, and preparation.

Its clear presentation of scientific principles guides readers through complex subject matter and motivates learning. Its logical progression moves readers easily through the study of careers to research basics, to food preparation, to key food components and finally to food safety.

Margin definitions, photos, tables and Food for Thought boxes add interesting insights into today’s food industry, while an accompanying lab manual further prepares students for their entry into the field.

Contents

Research Perspectives

1. Dimensions of Food Studies
2. The Research Process
3. Sensory Evaluation
4. Objective Evaluation

Physical Perspectives

5. Water
6. Physical Aspects of Food Preparation

Carbohydrates

7. Overview of Carbohydrates
8. Monosaccharides, Disaccharides, and Sweeteners
9. Starch
10. Fiber and Plant Foods

Lipids

11. Overview of Fats and Oils
12. Fats and Oils in Food Products

Proteins

13. Overview of Proteins
14. Milk and Milk Products
15. Meats, Fish, and Poultry
16. Eggs
17. Dimensions of Baking
18. Baking Applications

Food Supply Perspectives

19. Food Safety: Concerns and Controls
20. Food Preservation
21. Food Additives

Glossary
Index

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