Introducing Food Science / Edition 1

by Robert L. Shewfelt, Alicia Orta-Ramirez, Andrew D. Clarke

Overview

As daily consumers of foods and beverages, everyone has opinions and interests about their diet choices. However, many questions about food are often non-technical and, therefore, defy technical answers. Introducing Food Science addresses a range of food issues facing today’s consumer, proceeding from a general and student-friendly discussion to an in-depth technical overview of the basic principles of food science.

This authoritative textbook starts by addressing food issues in the news, from disease outbreaks to the health benefits and detriments associated with international trade. It then outlines the basic principles of food manufacturing and processing techniques with a strong emphasis on unit operations.

With the aid of flowcharts, photographs, and thought-provoking questions, the text assesses the importance of labeling and nutritional information and describes the requirements for providing consumers with the wealth of food options available on grocery store shelves. The book then demonstrates the importance of regulations in ensuring a healthy and safe food supply and culminates with an introduction to the basic scientific underpinnings of food science.

Introducing Food Science emphasizes the separation of what is known from what is unknown about food issues and then determines how those issues can be reformulated into testable hypotheses. Unlike other food science references, it conveys both commercial and scientific perspectives, providing a true flavor of food science.

About the Author:

Dr. Robert Shewfelt is the Josiah Meigs Distinguished Teaching Professor of Food Science and Technology at the University of Georgia. He advises more than 50 students and has taught 11 different courses in the past two years ranging from Freshman Seminars in Chocolate Science and Coffee Technology to graduate-level courses in Food Research & the Scientific Method. Dr. Shewfelt was also the 2006 recipient of the Cruess Award for Excellence in Teaching of IFT.

Product Details

ISBN-13:	9781587160288
Publisher:	Taylor & Francis
Publication date:	04/22/2009
Edition description:	New Edition
Pages:	385
Product dimensions:	6.30(w) x 9.30(h) x 1.00(d)

About the Author

Robert L. Shewfelt is professor emeritus of Food Science and Technology at the University of Georgia. He taught more than 10 courses at the university including Freshman Seminars on Chocolate Science and Coffee Technology. He also taught a Food Processing Lab as a virtual food company where each student had a position in the company that designed, manufactured, and tested the quality of four distinctly different processed food products. He continues to write about food science in his retirement.

Table of Contents

FOOD ISSUES IN THE NEWS
Food Safety
Healthiness of Foods
Choosing the Food We Eat

COMMERCIAL FOOD PRODUCTS
Processed Foods
Formulated Foods
Chilled and Prepared Foods

FUNCTIONS OF FOOD SCIENTISTS
Quality Assurance
Product and Process Development
Government Regulation and Basic Research

SCIENTIFIC PRINCIPLES
Food Chemistry
Nutrition
Food Microbiology
Food Engineering
Sensory Evaluation

Editorial Reviews

"The book, appropriate as an introductory textbook, contains much information for this interdisciplinary field, covering nutrition, chemistry, microbiology, and food engineering topics." Summing Up: Recommended. With reservations. Lower- and upper-division undergraduates and two-year technical program students.

—M. Rossi, Vassar College, CHOICE

From the Publisher