Introduction to Food Science & Food Systems, 2/e (Hardcover)

Parker

Introduction to Food Science & Food Systems, 2/e (Hardcover)
  • 出版商: CS滄海
  • 出版日期: 2016-02-26
  • 售價: $1,680
  • 貴賓價: 9.5 折 $1,596
  • 語言: 英文
  • 頁數: 704
  • ISBN: 143548939X
  • ISBN-13: 9781435489394

    • 下單後立即進貨 (約5~7天)

商品描述

●Accessible Presentation. Divided into four sections, the text explores concepts in a logical progression, and includes examples and other meaningful context to keep students focused and involved.
●Practical Focus. Emphasizing application throughout, the text integrates “Math and Science Connection” activities with the readings, and concludes each chapter with hands-on “Student Activities” designed to develop critical skills.
●Bountiful Resources. Chapters enticed students with boxed articles that dish up food industry tidbits, historical insights, and emerging food trends, while additional resources at the end of every chapter inspire students to learn more about specific topics.
●All-New Color. The text’s revised, full-color design features photos, charts, graphs, and illustrations that help students visualize food production and process techniques--and a whole world of agricultural career possibilities!

作者簡介

Rick Parker is President of the National Agricultural Institute and Director of the National Association of Colleges and Teachers of Agriculture (NACTA). Formerly a division director and instructor at the College of Southern Idaho for two decades, he taught biology, food science, and animal science. He also worked as the Director for AgroKnowledge, the National Center for Agriscience and Technology Education, a project funded by the National Science Foundation. Currently, Dr. Parker is also the Editor for the peer-reviewed NACTA Journal, which focuses on of teaching and learning scholarship. An experienced author, Dr. Parker has published a number of Cengage Learning texts, including Aquaculture Science, Introduction to Plant Science, Fundamentals of Plant and Soil Science, Introduction to Food Science, and Equine Science. He also co-authored Fundamentals of Plant Science.

Miriah Pace works with Dr. Parker at the National Agricultural Institute, where she develops and maintains websites, develops curricula, and edits NACTA Journal.

目錄大綱

Section 1: INTRODUCTION AND BACKGROUND.
1. Overview of Food Science.
2. Food System and Sustainability.
3. Chemistry of Foods.
4. Nutrition and Digestion.
5. Food Composition.
6. Quality Factors in Foods.
7. Unit Operations in Food Processing.
8. Food Deterioration.
Section 2: PRESERVATION.
9. Heat.
10. Cold.
11. Drying and Dehydration.
12. Radiant and Electrical Energy.
13. Fermentation, Microorganisms, and Biotechnology.
14. Food Additives.
15. Packaging.
Section 3: FOODS AND FOOD PRODUCTS.
16. Milk.
17. Meat.
18. Poultry and Eggs.
19. Fish and Shellfish.
20. Cereal Grains, Legumes, and Oilseeds.
21. Fruits and Vegetables.
22. Fats and Oils.
23. Candies and Confectionary.
24. Beverages.
Section 4: RELATED ISSUES.
25. Environmental Concerns and Processing.
26. Food Safety.
27. Regulations and Labeling.
28. World Food Needs.
29. Food and Health.
30. Careers in Food Science.
Appendix A: Chemistry Review.
Appendix B: Reference Tables.
Appendix C: Harvesting and Storing Fruits, Nuts, and Vegetables.

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