Essentials of Food Science

The fifth edition of the Essential of Food Science text is a single source of information for non-major food science students, covering food chemistry, technology, and preparations. It includes new discussions on food quality, biotechnology, genetically modified foods, and the Food Safety Modernization Act. Each chapter ends with a glossary, references, and a bibliography. The book also features "Culinary Alert!" features and appendices on current topics such as processed foods, biotechnology, genetically modified foods, functional foods, nutraceuticals, phytochemicals, medical foods, and a brief history of foods. V.A. Vaclavik, Ph.D., RD, Elizabeth Christian, Ph.D., and Tad Campbell, MCN, RDN, LD, are the authors.

Format: Paperback / softback
Length: 481 pages
Publication date: 28 November 2020
Publisher: Springer Nature Switzerland AG

The fifth edition of the Essential of Food Science text, a comprehensive resource for non-major food science students, has been revised and updated to provide a comprehensive understanding of food chemistry, technology, and preparation. This edition includes new discussions on food quality, as well as updated presentations on biotechnology and genetically modified foods. Additionally, it delves into the Food Safety Modernization Act (FSMA), offers a comparison chart for Halal and Kosher foods, and introduces readers to emerging products like pea starch and plant-based meat analogues.

Each chapter concludes with a glossary of terms, references, and a bibliography, enhancing the learning experience. The "Culinary Alert!" features scattered throughout the text offer practical tips and suggestions for applying the information to cooking applications.

The book also includes appendices covering various current topics, such as processed foods, biotechnology, genetically modified foods, functional foods, nutraceuticals, phytochemicals, medical foods, and a brief history of foods. These appendices serve as valuable resources for students seeking further knowledge in these areas.

V.A. Vaclavik, Ph.D., RD, a renowned nutrition, food science, and management instructor with over 25 years of college teaching experience in Dallas, Texas, has authored this edition. Dr. Vaclavik holds a graduate degree in human nutrition and food from Cornell University, as well as degrees in restaurant, hotel, institution management from Purdue University, and institution management and food science from Texas Womans University.

Elizabeth Christian, Ph.D., is an adjunct faculty member at Texas Womans University, where she has taught both face-to-face and online classes in nutrition and food science for over 25 years. Dr. Christian's extensive teaching experience and expertise in the field make her a valuable contributor to the textbook.

The fifth edition of the Essential of Food Science is an essential resource for students, educators, and professionals in the food industry, offering a comprehensive and up-to-date understanding of food science and its applications.

Weight: 930g
Dimension: 179 x 254 x 39 (mm)
ISBN-13: 9783030468132
Edition number: 5th ed. 2021