Affluenza in developed societies is damaging our health, leading to increasing rates of obesity, diabetes and other metabolic disorders. Growth in individual food consumption is also threatening ecological sustainability. More than ever before, dieticians, nutritionists, and other health professionals need to promote healthy eating to the general public.
The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of foods. Additionally, food preparation and processing, food safety, food chemistry, and food technology applications are discussed in this single source of information.
For courses in experimental foods, food science, and related topics. Preparing aspiring professionals with clearly written, in-depth scientific coverage of food and its safe preparation.
FOOD FUNDAMENTALS, integrates the scientific principles of safe and nutritious food preparation with the basic techniques students need to work effectively with food.
This new edition of a bestseller covers all phases of performing sensory evaluation studies, from listing the steps involved in a sensory evaluation project to presenting advanced statistical methods.