Introduction to food science

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"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.

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Availability

Detail Information

Series Title

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Call Number

664 Par i

Publisher

New York : Delmar Cengage Learning., 2003

Collation

xix, 648 p. : ill. : ind. ; 24 cm.

Language

English

ISBN/ISSN

9780766813144

Classification

664

Content Type

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Media Type

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Carrier Type

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Edition

1st edition

Subject(s)

Food
Food industry and trade

Specific Detail Info

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Statement of Responsibility

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Other version/related

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