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Introducing Food Science
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Product Details
Author:
Robert L. Shewfelt
Format:
Paperback
Pages:
463
Publisher:
CRC Press (September 14, 2015)
Imprint:
CRC Press
Language:
English
ISBN-13:
9781482209747
Weight:
30.375oz
Dimensions:
6.125" x 9.1875"
File:
TAYLORFRANCIS-TayFran_261016042405876-20261016.xml
Folder:
TAYLORFRANCIS
List Price:
$134.99
Country of Origin:
United States
Pub Discount:
30
Case Pack:
16
As low as:
$128.24
Publisher Identifier:
P-CRC
Discount Code:
H
Overview
The second edition of a bestseller, this textbook introduces the basics of food science, then building on this foundation, explores it sub-disciplines. This format has been retained to provide students with a well-rounded understanding of the field. The new edition contains revised or additional information on sustainability, molecular gastronomy, culinology, My Plate replacing My Pyramid, clean labels, the assault on processed foods and food scientists by several authors, the new food-safety regulations. It also provides additional pedagogical features, including end-of-chapter questions and a glossary while retaining the popular Looking Back, Remember This!, and Looking Ahead sections.
