Essentials of Food Science

Abstract

Hello. It is with great pleasure that we introduce Essentials of Food Science Fourth Edition! The student of Food Science, Nutrition, Dietetics, Hospitality, and Culinary Arts enrolled in an introductory Food Science course may each benefit from working with Essentials of Food Science! This new edition continues to be designed to present principles of food science at an introductory level, with the non-major in mind. Appropriate chapters each include relevant parts in Nutritive Value as well as Food Safety of the commodity being discussed. Bold, italicized words appearing in the text of each chapter are defined in a glossary at the completion of each respective chapter. What is new: There are updates in each chapter—some significant. This better provides for internal consistency, clarification, and current thought in the field of food science. New to this edition of the book includes: • Chapters covering Food Preservation, Food Additives, and Food Packaging are now part of a text part entitled Food Processing. • The USDA Food Guide now becomes ChooseMyPlate.gov. • After 100 years, The American Dietetic Association (ADA) has gotten a new name: The Academy of Nutrition and Dietetics (AND) (http://www.eatright. org). • Also see: IFT’s new campaign on food science, food facts, K-12 educational materials http://www.worldwithoutfoodscience.org. • With the intent to further enrich student learning, there is, at the close of each chapter, a space to enter any additional “Notes:”as well as a “CULINARY ALERT!”