Exploring Food Science & Technology
Edition: 2
Copyright: 2015
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$170.17
Peter Murano’s Exploring Food Science & Technology introduces the subject of food science in a thorough, understandable way, making it the perfect text for both beginning majors as well as students who are simply curious about the field. It examines the interdisciplinary nature of food science and contains detailed chapters on topics such as food microbiology and toxicology, the molecular structure of food, nutrition, and food processing/engineering.
This turn-key course package makes includes audio lectures from the author, PowerPoint© presentations for each chapter, practice questions, flash cards, and online exams that provide interactive study and instantaneous feedback.
INTRODUCTION
CHAPTER 1
Food, Hunger and Satiety
CHAPTER 2
Food Consumerism and the Food Industry
CHAPTER 3
The Science of Food Systems
CHAPTER 4
Food Law and Food Additives
CHAPTER 5
The Molecules of Foods I: Carbohydrates
CHAPTER 6
The Molecules of Foods II: Lipids, Vitamins, Minerals, and Bioactives
CHAPTER 7
The Molecules of Foods III: Proteins
CHAPTER 8
The Molecules of Foods: Color, Flavor, Texture
CHAPTER 9
Food Processing and Engineering I
CHAPTER 10
Food Processing and Engineering II
CHAPTER 11
Food Microbiology and Toxicology
CHAPTER 12
Sensory Science and Creating New Food Products
CHAPTER 13
Nutrition and Nutrigenomics for the Food Science Student
CHAPTER 14
Food Diversity
CHAPTER 15
Food Trends