Culinary, Hospitality, Travel & Tourism

For courses in Food Science and Experimental Foods in Foods and Nutrition, Dietetics, and Food Science departments.

This comprehensive text focuses on the chemical and physical bases of food science that are essential for success in careers in food science, dietetics, and the food service industry. Its very accessible and student-friendly approach guides students clearly through complex subject matter and motivates learning.

• New–Discussion of high pressure processing–This important new preservation technique is covered in Ch.1.

  • Keeps students apprised of emerging applications.

  The most recent research in food science and technology–With special emphasis on the scientific principles involved in creating food products to meet the needs and concerns of consumers.

  • Assists students in building their knowledge of food upon solid fundamentals.

• In-depth examination of food-borne illnesses and expanded coverage of food safety–Ch.19.

  • Familiarizes students with the many microbiological hazards confronting the food industry and consumers, and examines measures utilized in delivering safe food.

• Exploration of biotechnology and genetically-modified foods (GMO)–Ch.1.

  • Introduces students to this emerging field of food research and its controversial applications that are attracting world-wide attention.

• Fiber: Sources and Applications–Ch.10.

  • Acquaints students with the realm of gums and other types of fiber and their diverse uses in food formulations.

• Alternative sweeteners and their applications in today's foods.

  • Provides students with information on currently-approved alternative sweeteners and emerging options.

• Expanded coverage of food safety–Ch.19.

  • Familiarizes students with the many microbiological problems confronting the food industry.

• Expanded information on fat substitutes–Ch.12.

  • Informs students about the range of fat substitutes available for specialized applications in formulating foods lower in calories and fat.

• Careers in food science, dietetics, and the food service industry–Ch.1.

  • Aids students in identifying and exploring career options.

• Thorough overviews of each of the basic food components–Carbohydrates, Fats and oils, Proteins, Water.

  • Provides students with a comprehensive introduction.

• Boxed definitions–Adjacent to the technical terms where they are being discussed.

  • Helps students build a strong technical vocabulary.

• Glossary–At the back of the text.

  • Provides a convenient reference to facilitate study.

• Chapter summaries.

  • Encapsulates the material that has been discussed in each chapter to reinforces learning.

• Study Questions.

  • Helps students test their comprehension of each chapter.

• Illustrations.

  • Helps students visualize what is being discussed in the text.

• Tables.

  • Facilitate understanding and study of detailed discussions.

• Chemical structures and reactions.

  • Helps students visualize concepts under examination.

• Food for Thought–Short glimpses of interesting topics related to the subject of each chapter.

  • Because of the dynamic nature of the food scene today, students are given more ways to explore topics.

• Web Insights–Suggestions for existing websites of particular value to aid in studying each chapter.

  • Help students in searching the Internet efficiently for pertinent information–saves time by suggesting ways to narrow searches.

• Emphasis on the research process and how to conduct individual research projects–In the early chapters.

  • Provides students with a solid basis for learning researching skills early.

Discussion of high pressure processing—This important new preservation technique is covered in Ch. 1.

• Keeps students apprised of emerging applications.

I. RESEARCH PERSPECTIVES.

II. PHYSICAL PERSPECTIVES.

III. CARBOHYDRATES.

IV. LIPIDS.

V. PROTEINS.

VI. FOOD SUPPLY PERSPECTIVES.

Introduction to Foods (Food Science)
Food Science (Agriculture)

For courses in Experimental Foods or Food Science.

 

Capturing the most recent research in food science and technology, this text focuses on the science underlying all aspects of food–including the principles that determine safe storage, handling, and preparation. Its clear presentation of scientific principles guides students through complex subject matter and motivates learning. Its logical progression moves readers easily through the study of careers to research basics, to food preparation, to key food components and finally to food safety. Margin definitions, photos, tables and Food for Thought boxes add interesting insights into today’s food industry, while an accompanying lab manual further prepares students for their entry into the field.

• Foods: Experimental Perspectives, 6/E
  McWilliams
  © 2008 | Prentice Hall | Cloth; 544 pages | Instock
  ISBN-10: 0131568531 | ISBN-13: 9780131568532
  Brief Description | Buy from myPearsonStore
  

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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.