Food Science combines scientific principles with real-life applications of food preparation and nutrition. Students will learn to use the scientific method as they study the biological and chemical basis of food and nutrition.

Contents

The World of Food Science

• What Is Food Science?
• Why Study Food Science?

The Food Science Lab

• Using Laboratory Equipment
• Measurement
• The Scientific Method
• The Sensory Evaluation of Food

Chemisrty Fundamentals

• Elements, Compounds, and Mixtures
• Chemical Reactions and Physical Changes
• Water
• Acids and Bases
• Energy

The Science of Nutrition

• Nutrition Basics
• Digestion
• Metabolism
• Carbohydrates
• Lipids
• Protein
• Viramins and Minerals

The Chemistry of Food

• Enzymes
• Solutions and Colloidal Dispersions
• Leavening Agents
• The Fermentation of Food
• The Biochemistry of Milk
• Food Additives

The Microbiology of Food Processing

• Keeping Food Safe
• The Dehydration of Food
• The Canning of Food
• Food Preservation Technology

Glossary
Index

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ORDER NOW Food Science The Biochemistry of Food and Nutrition Fifth Edition by Kay Yockey Mehas 2006 • 496 pages • $74.95 + shipping Texas residents please add 6.75% sales tax