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Foods: Experimental Perspectives, Pearson New International Edition, 7th Edition

Margaret McWilliams

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Foods: Experimental Perspectives, Pearson New International Edition, 7th Edition

By Margaret McWilliams
$102.81
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Overview
Author
Margaret McWilliams
Edition
7th
ISBN
9781292020990
Published Date
03/08/2013
Pages
600

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.  

Features

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

  • Gives students a single source for reliable, up-to-date information on food science, technology, and research

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

  • Helps students build their knowledge one step at a time, and understand “how all the pieces fit together” 

Clear, accessible presentation—including introductory chapters explaining carbohydrates, fats/oils, and proteins

  • Imparts a strong foundational scientific understanding of food, and helps students integrate this knowledge into the contemporary food scene 

Reliable coverage of high-profile issues—including fiber, fat substitutes, alternative sweeteners, and much more

  • Gives students reliable scientific information about issues of widespread consumer interest, and helps them overcome widespread misinformation where it exists

Visual representations—helping students understand chemical structures, reactions, and more

  • Simplifies complex concepts that would otherwise be far more difficult to understand 

Glossary and margin definitions—containing clear definitions of the book’s key terminology

  • Gives students a convenient source for definitions of the terms they will need to master and use 

“Food for Thought” boxes and study questions—highlighting current topics pertinent to each chapter

  • Promotes student insight and critical thinking 
Table of contents
  • PART I.  RESEARCH PERSPECTIVES
  • 1.    Dimensions of Food Studies
  • 2.    The Research Process
  • 3.    Sensory Evaluation
  • 4.    Objective Evaluation
  • PART II.  PHYSICAL PERSPECTIVES
  • 5.    Water
  • 6.    Physical Aspects of Food Preparation
  • PART III.  CARBOHYDRATES
  • 7.    Overview of Carbohydrates
  • 8.    Monosaccharides, Disaccharides, and Sweeteners
  • 9.    Starch
  • 10. Vegetables and Fruits
  • PART IV.  LIPIDS
  • 11. Overview of Fats and Oils
  • 12. Fats and Oils in Food Products
  • PART V.  PROTEINS
  • 13. Overview of Proteins
  • 14. Milk and Milk Products
  • 15. Meat, Fish, and Poultry
  • PART VI.  FOOD SUPPLY PERSPECTIVES
  • 19. Food Safety Concerns and Controls
  • 20. Food Preservation
  • 21. Food Additives
  • Bibliography
  • Index