Essentials of Food Science

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    Essentials of Food Science covers the basics of foods, food science, and food technology. The book is meant for the non-major intro course, whether taught in the food science or nutrition/dietetics department. In previous editions the book was organized around the USDA Food Pyramid which has been replaced. The revised pyramid will now be mentioned in appropriate chapters only. Other updates include new photos, website references, and culinary alerts for culinary and food preparation students. Two added topics include RFID Radio frequency ID tags, and trans fat disclosures. Includes updates on: food commodities, optimizing quality, laws, and food safety.

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    Number of Pages: 592
    Format(s): Paperback - ISBN: 9780387699394
    Publication Date:
    Listed in: Food & beverage technology
    Publisher: Springer-Verlag New York Inc.

    Books by Vickie A. Vaclavik

    Paperback

    RRP: £50.99

    Sale Price: £33.05

    Save: £17.94 per copy!

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