Culinary, Hospitality, Travel & Tourism

For sophomore and junior level courses in Foods, Food Chemistry, and Scientific Study of Foods or as a supplemental text in senior-level courses in Experimental Foods and Advanced Science of Foods.

This edition, written for a foods course for college students who have a background in chemistry, continues the emphasis of the scientific aspects of the study of foods. Drawing upon the basic sciences of chemistry, physics, microbiology, and physiology, it provides students with an understanding of the complex nature of food and the changes that occur when it is prepared, processed and stored, whether at home, in the commercial kitchen, or in industry. The text integrates the theoretical and practical aspects involved in the production and handling of foods.

• Extensive coverage of foods safety, pathogens, and elementary precautions in preventing foodbourne illnesses. Pg.___

• Very strong on sensory and instrumental methods of measuring food quality. Pg.___

• Includes the latest information on sugar and fat substitutes; vegetable gums; and biotechnology-derived products. Pg.___

• Line drawings, photographs, and tables of composition are included throughout the text. Pg.___

• Evaluation of Foods chapter is new! Both sensory and instrumental testing of foods are presented . Includes samples of sensory score cards and descriptions, plus illustrations of food testing equipment used in the industry. Pg.___

• Likely to revolutionize thinking about a number of issues, the concept of carbohydrate and protein-rich foods as glassy/rubbery polymers whose structure, texture, and keeping quality are dependent upon temperature and plasticizing water, is introduced in this edition. Pg.___

• Contains a new section on foodbourne illnesses. As media attention increases regarding outbreaks linked to food and food preparation, students should be knowledgeable as professionals so they can answer questions. Pg.___

• Due to the current emphasis to control calorie and fat intake, the material on sugar and fat substitutes has been updated. Pg.___

• NEW—Evaluation of Foods chapter is new! Both sensory and instrumental testing of foods are presented . Includes samples of sensory score cards and descriptions, plus illustrations of food testing equipment used in the industry.
• NEW—Likely to revolutionize thinking about a number of issues, the concept of carbohydrate and protein-rich foods as glassy/rubbery polymers whose structure, texture, and keeping quality are dependent upon temperature and plasticizing water, is introduced in this edition.
• NEW—Contains a new section on foodbourne illnesses. As media attention increases regarding outbreaks linked to food and food preparation, students should be knowledgeable as professionals so they can answer questions.
• NEW—Due to the current emphasis to control calorie and fat intake, the material on sugar and fat substitutes has been updated.

I. FOOD QUALITY.

II. LIQUIDS AND CRYSTALS.

III. STARCHES AND STARCHY FOODS.

IV. LEAVENING AGENTS AND BREADS.

V. FATS AND FAT-RICH FOODS.

VI. PROTEINS AND PROTEIN-RICH FOODS.

VII. CAKES.

VIII. PLANT FOODS.

IX. GELS.

Introduction to Foods (Food Science)

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Pearson Higher Education offers special pricing when you choose to package your text with other student resources. If you're interested in creating a cost-saving package for your students, contact your Pearson Higher Education representative for pricing and ordering information.

Pearson Higher Education offers special pricing when you choose to package your text with other student resources. If you're interested in creating a cost-saving package for your students contact your Pearson Higher Education representative.