Introducing Food Science, Second Edition - Softcover

Shewfelt, Robert L.

 
9781482209747: Introducing Food Science, Second Edition
Softcover
ISBN 10: 1482209748 ISBN 13: 9781482209747
Verlag: Routledge, 2015

Inhaltsangabe

The second edition of a bestseller, this textbook introduces the basics of food science, then building on this foundation, explores it sub-disciplines. This format has been retained to provide students with a well-rounded understanding of the field. The new edition contains revised or additional information on sustainability, molecular gastronomy, culinology, My Plate replacing My Pyramid, clean labels, the assault on processed foods and food scientists by several authors, the new food-safety regulations. It also provides additional pedagogical features, including end-of-chapter questions and a glossary while retaining the popular Looking Back, Remember This!, and Looking Ahead sections.

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Über die Autorin bzw. den Autor

Robert L. Shewfelt is professor emeritus of Food Science and Technology at the University of Georgia. He taught more than 10 courses at the university including Freshman Seminars on Chocolate Science and Coffee Technology. He also taught a Food Processing Lab as a virtual food company where each student had a position in the company that designed, manufactured, and tested the quality of four distinctly different processed food products. He continues to write about food science in his retirement.

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Verlag
Routledge
Erscheinungsdatum
2015
Sprache
Englisch
ISBN 10 
1482209748
ISBN 13 
9781482209747
Einband
Taschenbuch
Auflage
2
Anzahl der Seiten
464
Kontakt zum Hersteller
preigu GmbH & Co. KG
mail@preigu.de

Lengericher Landstr. 19
Osnabrück
Niedersachsen
49078
Deutschland

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