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Food Science
Author: Sari EdelsteinOVERVIEW
Each new print copy includes Navigate 2 Advantage Access that unlocks a comprehensive and interactive eBook, student practice activities and assessments, the full Student Study Guide, a full suite of instructor resources, and learning analytics reporting tools.
Food Science: An Ecological Approach, Second Edition presents the field of food science in a fresh, approachable manner that places it in the context of the world in which we live today. Specifically, the text marries food science with present concerns regarding food quality, composition, and availability, emphasizing the “ecological approach.”
Section I of the Second Edition presents the introductory concepts underpinning food science. These foundational chapters provide students with the background to understand the relationship between food science and the environment, research methods used by food scientists, and the underlying science and chemistry behind food composition.
Section II provides a focused discussion of the types of food and the science behind each. Using a consistent presentation, each chapter discusses each food’s historical, cultural, and ecological significance; its physical and chemical properties; preparation techniques and food safety concerns; and its impact on health.
Features and Benefits
• NEW – Chapter 5, “Food Safety,” identifies the safety issues that most threaten our food supply, and it offers actions that health professionals can take to promote food safety.
• NEW – Case studies have been added to the end of each chapter, providing students with an opportunity for practical application of key concepts.
• NEW – Coverage of fish and poultry has been split across two chapters, providing more well-rounded coverage of each.
• KEY – Ecological concerns addressed throughout the text have been updated and expanded.
• KEY – The Lab Manual assists students in learning the principles of food science through complementary lab exercises and is included on the Navigate 2 platform, free with every new copy of the print text.
TABLE OF CONTENTS
Section 1 Food Science Background: Food Systems in Relation to Climate Change, Research, Sensory Evaluation and the Chemical Composition of Foods
Chapter 1 Food Science in an Era of Environmental Concern
Chapter 2 How Food Science is Guided by Research
Chapter 3 Food Evaluation
Chapter 4 Food Composition
Chapter 5 Food Safety
Section 2 Categorized Food and Beverage Groupings, Vegetarianism, Food Preservation and Packaging
Chapter 6 Vegetarianism
Chapter 7 Meat and Meat Substitutes
Chapter 8 Fish
Chapter 9 Poultry
Chapter 10 Milk, Cheese and Dairy
Chapter 11 Eggs and Egg Replacements
Chapter 12 Fruits and Vegetables
Chapter 13 Grains, Cereals, Pasta, Rice, Flour and Starch Cookery
Chapter 14 Yeast Breads, Quick Breads, and Cakes
Chapter 15 Fats and Oils
Chapter 16 Sugar and Sugar Substitutes
Chapter 17 Beverages: Coffee, Tea, Sports and Energy Drinks, and Sugar-sweetened Beverages (SSBs)
Chapter 18 Food Preservation and Packaging
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