Introduction to Food Science | Edition: 1
Author: Ph.D., Rick Parker
publisher: Cengage Learning
publisher Date: 10/19/2001
Schools: Washington State University，Mississippi State University，New Mexico State University，Wright State University
Description: "Introduction to Food Science" provides an overview of the science of foods, from nutrition and digestion to processing and preservation. The material is based on a thorough, easy-to-follow outline that makes developing a lesson plan simple. Each chapter contains a list of learning objectives that help identify important concepts and key words that are essential to the understanding of the material. Tables, charts, graphs and illustrations are inserted throughout the text, providing quick and understandable access to information. The "student activities" section at the end of each chapter provide opportunities to directly apply material. The text also provides insight into career opportunities for those interested in working within food science industries.