Principles of Food Science

ISBN-10: 1619604361
ISBN-13: 9781619604360
Edition: 4th 2015
List price: $112.00
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Description: Principles of Food Science demonstrates how the laws of science are at work in the preparation of food, both at home and in industry. By studying nutrients and other food components, students learn basic chemistry concepts, including the structure  More...

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Book details

List price: $112.00
Edition: 4th
Copyright year: 2015
Publisher: Goodheart-Willcox Publisher
Publication date: 5/21/2013
Binding: Hardcover
Pages: 858
Size: 8.50" wide x 11.00" long x 1.50" tall
Weight: 4.488
Language: English

Principles of Food Science demonstrates how the laws of science are at work in the preparation of food, both at home and in industry. By studying nutrients and other food components, students learn basic chemistry concepts, including the structure of atoms, different forms of energy, and water’s role as a universal solvent. The text covers macronutrients, micronutrients, and microcomponents; the positive and negative effects of microbes on foods; and food preservation and packaging.Over 60 experiments in the textbook and in the corresponding Lab Manual/Workbook provide hands-on learning opportunities for students.College and career readiness activities provide cross-curricular learning experiences in addition to developing critical thinking skills and language acquisition.Lessons stress the importance of lab safety, attention to detail, and high ethical standards.

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