Now in its fifth edition, Food Science remains the most popular and
reliable text for introductory courses in food science and technology.
This new edition retains the basic format and pedagogical features of
previous editions and provides an up-to-date foundation upon which more
advanced and specialized knowledge can be built. This essential volume
introduces and surveys the broad and complex interrelationships among
food ingredients, processing, packaging, distribution and storage, and
explores how these factors influence food quality and safety. Reflecting
recent advances and emerging technologies in the area, this new edition
includes updated commodity and ingredient chapters to emphasize the
growing importance of analogs, macro-substitutions, fat fiber and sugar
substitutes and replacement products, especially as they affect new
product development and increasing concerns for a healthier diet.
Revised processing chapters include changing attitudes toward food
irradiation, greater use of microwave cooking and microwaveable
products, controlled and modified atmosphere packaging and expanding
technologies such a extrusion cooking, ohmic heating and supercritical
fluid extraction, new information that addresses concerns about the
responsible management of food technology, considering environmental,
social and economic consequences, as well as the increasing
globalization of the food industry. Discussions of food safety an
consumer protection including newer phychrotropic pathogens; HAACP
techniques for product safety and quality; new information on food
additives; pesticides and hormones; and the latest information on
nutrition labeling and food regulation. An outstanding text for students
with little or no previous instruction in food science and technology,
Food Science is also a valuable reference for professionals in food
processing, as well as for those working in fields that service,
regulate or otherwise interface with the food industry.
