Food Chemistry
Edition: 2
Copyright: 2025
Pages: 320
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$90.00 USD
Food Chemistry is an online turn-key course package that studies the properties of foods and food ingredients. It seeks to understand how chemical systems work in order to better control them to improve the nutritional value, safety, and preservation of foods.
The publication presents the basics of food chemistry while omitting a broader discussion of aspects related to the nutritional value, the processing and the toxicology of foods.
It covers the major areas of food science, including water, carbohydrates, proteins and lipids as well as micronutrients such as vitamins and minerals, pigments and flavors. The material is presented conceptually, focusing on the basics of food chemistry with limited emphasis on calculations.
Although sometimes strange and unusual, the concepts of chemistry are straightforward and understandable – all it takes is desire to learn. In the process of exploring food chemistry, students gain more than new knowledge about the food they consume – they will also improve their learning skills and become a better thinker!
Chapter 1: Basics of Food Chemistry
Chapter 2: Measurements
Chapter 3: Matter
Chapter 4: Atoms and Periodic Table
Chapter 5: Water
Chapter 6: Organic Chemistry
Chapter 7: Carbohydrates
Chapter 8: Lipids
Chapter 9: Amino Acids and Proteins
Chapter 10: Enzymes
Chapter 11: Vitamins and Minerals
Chapter 12: Food Colors
Dr. Piotr Nowinski is the Monitoring Manager at the Clark County Department of Environment and Sustainability in Las Vegas, Nevada, where he oversees environmental monitoring programs. He holds a Ph.D. in Environmental Science with a focus on Environmental Chemistry from the University of Nevada, Las Vegas (UNLV). Prior to this, he earned an M.S. in Analytical Chemistry (1993) and a B.S. in Chemistry (1989) from UNLV, following his earlier studies in Chemical Engineering at the Polytechnic of Krakow, Poland.
With over 35 years of experience in engineering and environmental science, Dr. Nowinski has transitioned from roles in private industry to his current leadership position in Clark County. He is also an adjunct faculty member at the College of Southern Nevada, where he teaches general chemistry and food chemistry.
Dr. Nowinski's research focuses on environmental monitoring and fingerprinting using isotopebased techniques, ambient ozone photochemistry, and the atmospheric transport of air pollutants. His dissertation research, conducted under Dr. Vernon Hodge, explored desert varnish as an indicator of modern-day air pollution and resulted in several groundbreaking publications. His pioneering work included the determination of mercury in desert varnish samples using cold vapor atomic absorption (CVAA) and the analysis of heavy metals in rock varnish using portable X-ray fluorescence (XRF).
Selected Publications:
- Nowinski, P., Hodge, V., Gerstenberger, S., and Cizdziel, J. Analysis of mercury in rock varnish samples in areas impacted by coal-fired power plants. Environmental Pollution 179 (2013) 132-137.
- Nowinski, P., Hodge, V., and Gerstenberger, S. Application of Field Portable X-Ray Fluorescence to the Analysis of Desert Varnish Samples in Areas Affected by Coal-Fired Power Plants. Environmental Chemistry, 2012, 9(4), 379-388.
- Cizdziel, J., Bu, K., and Nowinski, P., Determination of Elements In-Situ in Green Leaves by Laser Ablation ICP-MS using Pressed Reference Materials for Calibration. Analytical Methods, 2012, 4, 564-569.
- Hoar, K., Nowinski, P., Hodge, V., and Cizdziel, J. Rock Varnish: A Passive Forensic Tool for Monitoring Air Pollution and Source Identification. Nuclear Technology, 175, July 2011.
- Nowinski, P., Hodge, V., Lindley, K., and Cizdziel, J. Elemental Analysis of Desert Varnish Samples in the Vicinity of Coal-Fired Power Plants and the Nevada Test Site Using Laser Ablation ICP-MS. The Open Chemical and Biomedical Methods Journal, 2010, 3, 155-168.