Exploring Food Science & Technology: A Customized Version by Peter Murano for Virginia Tech University

CHAPTER 1 Food, Hunger & Satiety
1.1 Preface to the Text and Chapter Introduction
1.2 The Sociology of Hunger
1.3 The Politics of Hunger
1.4 The Physiology of Hunger
1.5 In Depth: The Paradox of Hunger & Obesity

CHAPTER 2 The Food Industry and Food Regulation
2.1 The Food Industry
2.2 Regulating the Food Industry
2.3 In Depth: Beef Jerky Processing
2.4 In Depth: Acrylamide

CHAPTER 3 Food Systems
3.1 Introduction
3.2 Water Chemistry and Functional Properties
3.3 The States of Matter
3.4 In-Depth: Hydrophobins

CHAPTER 4 Food Additives
4.1 Introduction
4.2 The Major Categories of Food Additives
4.3 Regulation of Food Additives
4.4 The Approval Process For Food Additives
4.5 Food Acidulants
4.6 Food Antioxidants
4.7 Food Colorants
4.8 Food Emulsifiers and Stabilizers
4.9 Food Preservatives
4.10 Food Taste and Texture Modifiers
4.11 Special In Depth Topic: The ADI and Food Additive Safety
4.12 Food Additive/Ingredient Trends in the Global Market

CHAPTER 5 Food Molecules I
5.1 Introduction
5.2 Food Proteins: Amino Acids
5.3 Protein Structural Organization
5.4 Chemical Reactions and Functional Properties of Proteins
5.5 Food Protein Hydrolysates
5.6 Food Carbohydrates: Sugars
5.7 The Functional Properties of Sugars
5.8 Food Carbohydrates: Starch
5.9 Food Carbohydrates: Non-Starch Polysaccharides
5.10 In Depth: Food Protein and Food Hydrocolloid Gels

CHAPTER 6 Food Molecules II
6.1 Introduction
6.2 Fatty Acids
6.3 Triglycerides, Cholesterol, Flavors, Phospholipids, and Pigments
6.4 Oxidation and Antioxidants
6.5 Food Vitamins
6.6 Food Minerals
6.7 In Depth: Food Bioactives

CHAPTER 7 Food Flavor, Color, and Texture
7.1 Introduction
7.2 Food Flavor
7.3 Food Color
7.4 Food Texture
7.5 In Depth: Achieving Process Cheese Texture

CHAPTER 8 Food Processing
8.1 Introduction
8.2 The Principles of Food Processing
8.3 The Unit Operations of Food Processing
8.4 Meat Example: Frankfurters
8.5 Dairy Example: Cheese
8.6 BREAKFAST CEREAL puffed, flaked extruded
8.7 Fats and Oils Example Canola Oil
8.8 Beverage Example Orange Juice
8.9 Soy Example Tofu
8.10 In Depth: Chocolate

CHAPTER 9 Food Processing II
9.1 Overview
9.2 Encapsulation
9.3 Nanotechnology
9.4 Irradiation
9.5 Packaging
9.6 Food Rheology and Viscosity
9.7 In-Depth: Food Enzymes

CHAPTER 10 Food Safety
10.1 Overview
10.2 Food Microbiology
10.3 Foodborne Illness
10.4 Prevention of Foodborne Illness
10.5 Food Toxicology
10.6 In-Depth: Antibiotic Resistance

CHAPTER 11 Sensory Science and Creating New Food Products
11.1 What is Sensory Science?
11.2 Human Sensory Physiology
11.3 Using Human Subjects (Panelists) in Sensory Evaluation
11.4 Types of Sensory Tests
11.5 The Role of Sensory Evaluation in Product Development
11.6 The Food Reward System
11.7 In-Depth: Sensory-Specific Satiety

CHAPTER 12 Nutrition and Nutrigenomics for the Food Science Student
12.1 Human Nutrition
12.2 Federal Nutrition Guidance
12.3 Food Carbohydrates and Nutrition
12.4 Food Lipids and Nutrition
12.5 Food Proteins and Nutrition
12.6 Nutrigenomics
12.7 In-Depth: The Glycemic Index

CHAPTER 13 Food Diversity
13.1 What is the Meaning of Food Diversity?
13.2 Food Diversity, Food Security and Health
13.3 Food Diversity and Human Identity
13.4 Food Diversity and Biotechnology

CHAPTER 14 Food Trends
14.1 Food Industry Trends
14.2 Consumer Attitudes
14.3 Green Foods and Clean Food Labels
14.4 Food and Nutrition Trends
14.5 The Millennial Consumer

Glossary