Introduction to Food Science
Parker, Rick. 18576
Food industry and trade 17613
Food science and human nutrition 2337
664 Parker 15318 1st 2003 Food.Science
"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.
USA: Cengage Learning,
2003.
2003.
2003
Text
672 p. ;
eng