Food Science

Now in its fifth edition, this comprehensive text serves as a reliable introduction to food science and technology, covering essential topics like food quality, safety, processing methods, and emerging trends.

"Food Science," now in its fifth edition, is a widely recognized and dependable resource for introductory courses in food science and technology. This edition preserves the essential structure and educational features of its predecessors while offering a contemporary foundation for further exploration into specialized topics. It provides a comprehensive overview of the intricate relationships between food ingredients, processing methods, packaging, distribution, and storage, highlighting how these elements impact food quality and safety.

The latest edition reflects significant advancements and emerging technologies in the field. It includes updated chapters on commodities and ingredients, focusing on the increasing relevance of substitutes such as analogs, macro-substitutions, and alternatives to fats, fibers, and sugars. These updates are particularly pertinent as they relate to new product development and the growing emphasis on healthier dietary choices. The processing chapters have been revised to address evolving perspectives on food irradiation, the rising popularity of microwave cooking, and innovative packaging technologies like controlled and modified atmosphere packaging.

Additionally, "Food Science" delves into critical topics related to food safety and consumer protection. It covers recent developments in psychrotropic pathogens, HAACP techniques for ensuring product safety and quality, and updated information on food additives, pesticides, and hormones. The book also discusses nutrition labeling and food regulation, making it an invaluable resource for students new to food science and professionals in food processing, as well as those involved in regulating or interfacing with the food industry.