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Principles of Food Science
Contributor(s): Ward, Janet D. (Author)
ISBN: 1619604361     ISBN-13: 9781619604360
Publisher: Goodheart-Wilcox Publisher
OUR PRICE:   $110.20  
Product Type: Hardcover - Other Formats
Published: May 2013
Qty:
Temporarily out of stock - Will ship within 2 to 5 weeks
Additional Information
BISAC Categories:
- Education | Teaching Methods & Materials - Science & Technology
- Technology & Engineering | Food Science - General
Dewey: 664.07
LCCN: 2012049246
Physical Information: 1.3" H x 8.8" W x 11" (4.55 lbs) 880 pages
 
Descriptions, Reviews, Etc.
Publisher 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 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.