Name: Introduction to Food Science By Rick Parker (College of Southern Idaho, Twin Falls)
SKU: 9780766813144
Price: 5.08 USD
Availability: InStock

Introduction to Food Science Summary

Introduction to Food Science by Rick Parker (College of Southern Idaho, Twin Falls)

This book is an ideal teaching manual for high school agriscience and consumer science programs, as well as for post-secondary food science courses. It is an excellent overview for anyone interested in attaining a basic understanding of food science.

Introduction to Food Science Reviews

Preface Chapter 1: Overview of Food Science Chapter 2: Review of Chemistry Chapter 3: Chemistry of Foods Chapter 4: Nutrition and Digestion Chapter 5: Food Composition Chapter 6: Quality Factors in Foods Chapter 7: Unit Operations in Food Processing Chapter 8: Food Deterioration Chapter 9: Heat Chapter 10: Cold Chapter 11: Drying and Dehydration Chapter 12: Radiant and Electrical Energy Chapter 13: Fermentation, Microorganisms and Biotechnology Chapter 14: Chemicals Chapter 15: Packaging Chapter 16: Milk Chapter 17: Meat, Poultry, and Eggs Chapter 18: Fish and Shellfish Chapter 19: Cereal Grains, Legumes, and Oilseeds Chapter 20: Fruits & Vegetables Chapter 21: Fats and Oils Chapter 22: Candies and Sweets Chapter 23: Beverages Chapter 24: Environmental Concerns and Processing Chapter 25: Food Safety Chapter 26: Regulations and Labeling Chapter 27: World Food Needs Chapter 28: Careers in Food Science Appendix Glossary

About Rick Parker (College of Southern Idaho, Twin Falls)

Rick Parker is President of the National Agricultural Institute and Director of the National Association of Colleges and Teachers of Agriculture (NACTA). Formerly a division director and instructor at the College of Southern Idaho for two decades, he taught biology, food science, and animal science. He also worked as the Director for AgroKnowledge, the National Center for Agriscience and Technology Education, a project funded by the National Science Foundation. Currently, Dr. Parker is also the Editor for the peer-reviewed NACTA Journal, which focuses on of teaching and learning scholarship. An experienced author, Dr. Parker has published a number of Cengage Learning texts, including Aquaculture Science, Introduction to Plant Science, Fundamentals of Plant and Soil Science, Introduction to Food Science, and Equine Science. He also co-authored Fundamentals of Plant Science.

Preface Chapter 1: Overview of Food Science Chapter 2: Review of Chemistry Chapter 3: Chemistry of Foods Chapter 4: Nutrition and Digestion Chapter 5: Food Composition Chapter 6: Quality Factors in Foods Chapter 7: Unit Operations in Food Processing Chapter 8: Food Deterioration Chapter 9: Heat Chapter 10: Cold Chapter 11: Drying and Dehydration Chapter 12: Radiant and Electrical Energy Chapter 13: Fermentation, Microorganisms and Biotechnology Chapter 14: Chemicals Chapter 15: Packaging Chapter 16: Milk Chapter 17: Meat, Poultry, and Eggs Chapter 18: Fish and Shellfish Chapter 19: Cereal Grains, Legumes, and Oilseeds Chapter 20: Fruits & Vegetables Chapter 21: Fats and Oils Chapter 22: Candies and Sweets Chapter 23: Beverages Chapter 24: Environmental Concerns and Processing Chapter 25: Food Safety Chapter 26: Regulations and Labeling Chapter 27: World Food Needs Chapter 28: Careers in Food Science Appendix Glossary

Additional information

Sku

CIN0766813142G

ISBN 13

9780766813144

ISBN 10

0766813142

Title

Introduction to Food Science by Rick Parker (College of Southern Idaho, Twin Falls)

Author

Rick Parker (College of Southern Idaho, Twin Falls)

Condition

Used - Good

Binding type

Hardback

Publisher

Cengage Learning, Inc

Year published

2001-10-19

Number of pages

636

Prizes

N/A

Cover note

Book picture is for illustrative purposes only, actual binding, cover or edition may vary.

Note

This is a used book - there is no escaping the fact it has been read by someone else and it will show signs of wear and previous use. Overall we expect it to be in good condition, but if you are not entirely satisfied please get in touch with us

Introduction to Food Science Rick Parker (College of Southern Idaho, Twin Falls)

Introduction to Food Science by Rick Parker (College of Southern Idaho, Twin Falls)

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Introduction to Food Science Summary

Introduction to Food Science by Rick Parker (College of Southern Idaho, Twin Falls)

Introduction to Food Science Reviews

About Rick Parker (College of Southern Idaho, Twin Falls)

Table of Contents

Additional information

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