Introduction to Food Chemistry

Food chemistry is a challenging subject for students studying in a food science course. Introduction to Food Chemistry bridges this gap in the relevant literature by employing the latest pedagogical theories in textbook writing to present the subject to students with broad range of cognitive skills. It has specific learning objectives for each chapter and is self-contained, with built-in pedagogy and learning activities at the end of each chapter. It also has a conversational writing style without losing academic rigor and helps focus teaching preparation on key aspects of food chemistry relevant to both industry and modern research. For lecturers in search of a singular source to aid in their introductory food chemistry courses, Introduction to Food Chemistry is the ideal choice.

Format: Paperback / softback
Length: 205 pages
Publication date: 03 December 2022
Publisher: Springer Nature Switzerland AG

The intricacy of food chemistry poses significant challenges for students enrolled in food science courses. While there are numerous excellent food chemistry books available in the market, they often fall short in two critical aspects: their encyclopedic nature, which makes it difficult for students to discern what is essential, and their inadequate suitability for undergraduate food science students. The first problem hinders students' ability to prioritize and allocate their learning resources effectively. The second issue arises when books are authored by individuals who lack food science expertise, such as chemists who are not actively involved in teaching or who may not possess the necessary qualifications to effectively impart knowledge. Consequently, there is a disconnect between the chemistry of foods and its practical applications or potential implications for students' future employment prospects.

To address this gap in the relevant literature, Introduction to Food Chemistry emerges as a valuable resource. This textbook employs the latest pedagogical theories in textbook writing to effectively convey the subject matter to students with diverse cognitive abilities. The book is designed with specific learning objectives for each chapter, ensuring that students have a clear understanding of the key concepts covered. Moreover, it is self-contained, eliminating the need for students to search for essential information outside the textbook.

To enhance learning, Introduction to Food Chemistry incorporates a range of didactic elements. Information is conveyed through 3D figures, color-coded schemes, and graphs, which help to visualize complex concepts and make them more accessible. Annotations on figures provide connections between the visual representations and the accompanying text descriptions, facilitating a deeper understanding of the material. Additionally, built-in pedagogy and learning activities at the end of each chapter are linked to the learning objectives, encouraging students to engage with the content actively.

Furthermore, the book includes keywords and concepts for online search, fostering curiosity and encouraging further studies. The conversational writing style employed ensures that academic rigor is maintained without compromising readability, making the text accessible to a wide range of students.

To support lecturers, Introduction to Food Chemistry offers valuable resources. It assists in focusing teaching preparation on the key aspects of food chemistry that are relevant to both in-class instruction and independent study. The book provides comprehensive coverage of the subject matter, making it an essential resource for both students and instructors.

In conclusion, the complexity of food chemistry demands a comprehensive and effective approach to learning. Introduction to Food Chemistry fills this gap by presenting the subject matter in a manner that is accessible, engaging, and relevant to undergraduate food science students. Through its innovative didactic elements, built-in pedagogy, and comprehensive coverage, this textbook equips students with the necessary knowledge and skills to excel in their studies and pursue careers in the food industry.

Weight: 338g
Dimension: 235 x 155 (mm)
ISBN-13: 9783030856441
Edition number: 1st ed. 2021