Introducing Food Science: Issues, Products, Functions and Principles

Introducing Food Science: Issues, Products, Functions and Principles


By (author) Robert L. Shewfelt, By (author) Alicia Orta-Ramirez, By (author) Andrew D. Clarke

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  • Publisher: CRC Press Inc
  • Format: Paperback | 385 pages
  • Dimensions: 158mm x 234mm x 26mm | 739g
  • Publication date: 16 April 2009
  • Publication City/Country: Bosa Roca
  • ISBN 10: 1587160285
  • ISBN 13: 9781587160288
  • Illustrations note: 72 black & white illustrations, 46 black & white tables
  • Sales rank: 1,852,052

Product description

As daily consumers of foods and beverages, everyone has opinions and interests about their diet choices. However, many questions about food are often non-technical and, therefore, defy technical answers. Introducing Food Science addresses a range of food issues facing today's consumer, proceeding from a general and student-friendly discussion to an in-depth technical overview of the basic principles of food science. This authoritative textbook starts by addressing food issues in the news, from disease outbreaks to the health benefits and detriments associated with international trade. It then outlines the basic principles of food manufacturing and processing techniques with a strong emphasis on unit operations. With the aid of flowcharts, photographs, and thought-provoking questions, the text assesses the importance of labeling and nutritional information and describes the requirements for providing consumers with the wealth of food options available on grocery store shelves. The book then demonstrates the importance of regulations in ensuring a healthy and safe food supply and culminates with an introduction to the basic scientific underpinnings of food science. Introducing Food Science emphasizes the separation of what is known from what is unknown about food issues and then determines how those issues can be reformulated into testable hypotheses. Unlike other food science references, it conveys both commercial and scientific perspectives, providing a true flavor of food science. About the Author: Dr. Robert Shewfelt is the Josiah Meigs Distinguished Teaching Professor of Food Science and Technology at the University of Georgia. He advises more than 50 students and has taught 11 different courses in the past two years ranging from Freshman Seminars in Chocolate Science and Coffee Technology to graduate-level courses in Food Research & the Scientific Method. Dr. Shewfelt was also the 2006 recipient of the Cruess Award for Excellence in Teaching of IFT.

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Author information

University of Georgia, Athens, United States

Table of contents

FOOD ISSUES IN THE NEWS Food Safety Healthiness of Foods Choosing the Food We Eat COMMERCIAL FOOD PRODUCTS Processed Foods Formulated Foods Chilled and Prepared Foods FUNCTIONS OF FOOD SCIENTISTS Quality Assurance Product and Process Development Government Regulation and Basic Research SCIENTIFIC PRINCIPLES Food Chemistry Nutrition Food Microbiology Food Engineering Sensory Evaluation