INTRO FOOD SCIENCE ISSUES PRODUCTS FUNCTIONS AND PRINCIPLES

AS DAILY CONSUMERS OF FOODS AND BEVERAGES, EVERYONE HAS OPINIONS AND INTERESTS ABOUT THEIR DIET CHOICES. HOWEVER, MANY QUESTIONS ABOUT FOOD ARE OFTEN NON-TECHNICAL AND, THEREFORE, DEFY TECHNICAL ANSWERS. "INTRODUCING FOOD SCIENCE" ADDRESSES A RANGE OF FOOD ISSUES FACING TODAY'S CONSUMER, PROCEEDING FROM A GENERAL AND STUDENT-FRIENDLY DISCUSSION TO AN IN-DEPTH TECHNICAL OVERVIEW OF THE BASIC PRINCIPLES OF FOOD SCIENCE. THIS AUTHORITATIVE TEXTBOOK STARTS BY ADDRESSING FOOD ISSUES IN THE NEWS, FROM DISEASE OUTBREAKS TO THE HEALTH BENEFITS AND DETRIMENTS ASSOCIATED WITH INTERNATIONAL TRADE. IT THEN OUTLINES THE BASIC PRINCIPLES OF FOOD MANUFACTURING AND PROCESSING TECHNIQUES WITH A STRONG EMPHASIS ON UNIT OPERATIONS. WITH THE AID OF FLOWCHARTS, PHOTOGRAPHS, AND THOUGHT-PROVOKING QUESTIONS, THE TEXT ASSESSES THE IMPORTANCE OF LABELING AND NUTRITIONAL INFORMATION AND DESCRIBES THE REQUIREMENTS FOR PROVIDING CONSUMERS WITH THE WEALTH OF FOOD OPTIONS AVAILABLE ON GROCERY STORE SHELVES. THE BOO