Introduction to Food Science
By: Parker, Rick
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Material type: 
BookPublisher: USA: Cengage Learning, 2003Edition: 1st ed.Description: 672 p.ISBN: 0766813142 (hardcover); 9780766813144 (hardcover).Subject(s): Food industry and trade | Food science and human nutritionDDC classification: 664 Parker 15318 1st 2003 Food.Science Summary: "Introduction to Food Science" provides an overview of the science of foods, from nutrition and digestion to processing and preservation. The material is based on a thorough, easy-to-follow outline that makes developing a lesson plan simple. Each chapter contains a list of learning objectives that help identify important concepts and key words that are essential to the understanding of the material. Tables, charts, graphs and illustrations are inserted throughout the text, providing quick and understandable access to information. The "student activities" section at the end of each chapter provide opportunities to directly apply material. The text also provides insight into career opportunities for those interested in working within food science industries.
| Item type | Current location | Collection | Call number | Status | Date due | Barcode | Item holds |
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Books
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UVAS Library Food Sci. & Human Nutrition | Veterinary Science | 664 Parker 15318 1st 2003 Food.Science (Browse shelf) | Available | 15318 |
Browsing UVAS Library Shelves , Shelving location: Food Sci. & Human Nutrition , Collection code: Veterinary Science Close shelf browser
| 664 McWilliams 5th 2009 29290 Food Science Fundamentals of Meal Management | 664 Narang 17258 1st 2004 Food.Science Food Microbiology | 664 Owusu 20797 1st 2002 Food.Science Food Protein Analysis : Quantitative Effects on Processing | 664 Parker 15318 1st 2003 Food.Science Introduction to Food Science | 664 Potter 20487 5th 2006 Food.Science Food Science : 5th ed | 664 Potter 20488 5th 2006 Food.Science Food Science : 5th ed | 664 Potter 20490 5th 2006 Food.Science Food Science : 5th ed |
"Introduction to Food Science" provides an overview of the science of foods, from nutrition and digestion to processing and preservation. The material is based on a thorough, easy-to-follow outline that makes developing a lesson plan simple. Each chapter contains a list of learning objectives that help identify important concepts and key words that are essential to the understanding of the material. Tables, charts, graphs and illustrations are inserted throughout the text, providing quick and understandable access to information. The "student activities" section at the end of each chapter provide opportunities to directly apply material. The text also provides insight into career opportunities for those interested in working within food science industries.
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