Following the success of the popular introductory text, Elementary Food
Science(5th edition) coversabroad range of food science topics
organized infour parts; Part (1)Interrelated food science topics, Part
(2)Food safety & sanitation, Part (3)Food preservation and processing
and Part (4)Handling & processing of foods. The opening two chapters
discuss what food science actually is, the significanceforsociety, and
the large contribution of the food industry to jobs and revenue in the
USA and globally. Succeeding chapterscover food regulatory agencies,
food labels, food quality and sensory evaluation, and consumer food
literacy. Part (2)hastwo new chapters explaininghow microbes affect food
quality, and alsofoodborne disease outbreaks; GMP is described
independently and as a prerequisite for HACCP, VACCP andTACCPfood-safety
management systems. Part (3) containstwo new chapters dealing with basic
aspects of food processing, and the quality of dried foods. Part (4)
covershandling and processing major food commodity groups (meat, dairy
products, poultry and eggs, fish and shellfish, cereal grains, bakery
products, fruits and vegetables, sugar confectionary). A new final
chapter coversthe foodservice industry.
The text highlights food science links with industry uniquelyusing the
North American Industry Classification System (NAICS). Overall, the book
is thoroughly modernized with over 1500 references cited in recognition
of thousands of named food scientists and other professionals.
The target readership remain unchanged for the current edition, i.e.
Students of food science fromsenior high school, colleges or
universities. Sections of the book will also appeal toadvanced readers
from other disciplines with perhaps little or noprior food science
experience. Additionally, readers covering the intersection of food
science with culinary arts, foodservices, and nutritionor public health
will find the book useful.
