Elementary Food Science

The 5th edition of Elementary Food Science covers a wide range of food science topics, divided into four parts: Interrelated Food Science Topics, Food Safety & Sanitation, Food Preservation and Processing, and Handling & Processing of Foods. It discusses food science's importance for society, the food industry's contribution to jobs and revenue, food regulatory agencies, food labels, food quality and sensory evaluation, and consumer food literacy. Part (2) includes two new chapters on microbes and foodborne disease outbreaks, and Part (3) covers basic aspects of food processing and the quality of dried foods. The book is thoroughly modernized with over 1500 references cited and is aimed at students of food science, advanced readers from other disciplines, and readers covering the intersection of food science with culinary arts, food services, and nutrition or public health.

Format: Paperback / softback
Length: 602 pages
Publication date: 30 May 2022
Publisher: Springer Nature Switzerland AG

After the tremendous success of the widely acclaimed introductory textbook, Elementary Food Science (5th edition), this comprehensive guide delves into a wide array of food science topics, neatly organized into four parts. Part (1) explores interconnected food science concepts, Part (2) focuses on food safety and sanitation, Part (3) explores food preservation and processing techniques, and Part (4) delves into handling and processing various food commodity groups.

In the opening chapters, the book delves into the very essence of food science, its significance for society, and the remarkable contribution of the food industry to job creation and revenue both in the United States and on a global scale. Subsequent chapters cover key topics such as food regulatory agencies, food labels, food quality and sensory evaluation, and consumer food literacy. Part (2) introduces two new chapters that shed light on the impact of microbes on food quality and the occurrence of foodborne disease outbreaks. The Good Manufacturing Practices (GMP) are described independently and as a prerequisite for the Hazard Analysis Critical Control Points (HACCP), the Voluntary Agricultural Compliance Program (VACCP), and the Total Quality Management (TACCP) food-safety management systems.

Part (3) introduces two new chapters that delve into the fundamental aspects of food processing, with a particular emphasis on the quality of dried foods. Part (4) covers the handling and processing of major food commodity groups, including meat, dairy products, poultry and eggs, fish and shellfish, cereal grains, bakery products, fruits and vegetables, sugar confectionary, and the foodservice industry. A new final chapter focuses on the foodservice industry, providing valuable insights into the challenges and opportunities in this dynamic sector.

One of the unique features of this text is its strong connection with the industry, utilizing the North American Industry Classification System (NAICS). This approach highlights the industry-specific applications of food science, making it an invaluable resource for students, professionals, and advanced readers alike. The book has been thoroughly modernized, with over 1500 references cited, recognizing the contributions of thousands of named food scientists and other professionals in the field.

The target readership for the current edition remains unchanged, encompassing students of food science from senior high schools, colleges, and universities. Sections of the book will also appeal to advanced readers from other disciplines with perhaps limited or no prior food science experience. Additionally, readers with a general interest in food and nutrition will find this text informative and engaging.

In conclusion, Elementary Food Science (5th edition) is a comprehensive and up-to-date textbook that offers a thorough exploration of food science topics. With its industry-focused approach, modernized content, and extensive reference list, this book is an essential resource for students, professionals, and anyone with an interest in the fascinating world of food.

Weight: 1185g
Dimension: 254 x 178 (mm)
ISBN-13: 9783030654313
Edition number: 5th ed. 2023