For all courses in experimental foods, food science, and related topics.
Foods: Experimental Perspectives, 7th Edition will help students pursuing food-related careers broaden and deepen their scientific knowledge of food and its safe preparation. It clearly explains food science’s foundational principles and most important emerging technologies. The text first surveys the consumer marketplace, career opportunities, and basic food research techniques. Next, it discusses food’s physical aspects and preparation, and thoroughly explains carbohydrates, lipids, and proteins. Finally, it presents up-to-date coverage of food safety, preservation, and additives. Learning is promoted through “Food for Thought” boxes, photos, objectives, margin notes, definitions, charts, web links, and study questions. Updated throughout, this edition includes extensively revised coverage of food safety, GMOs, trans fats, alternative sweeteners, and much more.
The most recent research and emerging trends in food science and technology—with special emphasis on the scientific principles involved in creating food products that meet consumers’ needs and concerns
Logical development sequence and building-block approach—first introducing students to careers and the marketplace, then research basics, then aspects of food and its preparation, followed by key food components, and finally food safety, preservation, and additives
Clear, accessible presentation—including introductory chapters explaining carbohydrates, fats/oils, and proteins
Reliable coverage of high-profile issues—including fiber, fat substitutes, alternative sweeteners, and much more
Visual representations—helping students understand chemical structures, reactions, and more
Glossary and margin definitions—containing clear definitions of the book’s key terminology
“Food for Thought” boxes and study questions—highlighting current topics pertinent to each chapter