Introductory Foods

3.94 avg rating
( 16 ratings by Goodreads )
 
9780131911284: Introductory Foods

For the freshman/sophomore level of the introductory foods course at universities and community colleges.

A leading seller for many years, this text has helped prepare thousands of students for careers as food scientists, foodservice managers, dietitians, and extension agents. Written for the beginning student, it provides clear, straightforward explanations of all of the basic principles of food preparation. It treats the chemistry involved in a way that is non-threatening and does not interfere with the flow of the text. The first part of the text covers basic principles, preparing the way for discussions in subsequent chapters. The new edition encompasses the latest information on technological advances in food preparation and processing. It also deals with the effect of shifting demographics on food trends, and the increasing body of knowledge available to the general populace about nutrition.

"synopsis" may belong to another edition of this title.

From the Back Cover:

Introductory Foods, in its twelfth edition, is designed for the college student just beginning to study food preparation and processing. It aims to give these students a basic understanding of fundamental principles, along with an appreciation for food and the many roles it plays in human life and culture. Recent developments in food safety and regulation, consumer consumption trends, and technological innovations in food processing are included. Throughout the text, photographs and drawings illustrate food preparation techniques and popular foods in contemporary society.

NEW IN THIS EDITION:
  • Over 400 new references, reflecting current information in food science, have been added throughout the text.
  • More than 150 new illustrations, including many in color, have been included.
  • Feature boxes, distributed throughout the text, with themes of Multicultural Cuisines, Hot Topics, and Healthy Eating, offer students new perspectives on timely food-related issues and trends. Topics such as ethnic foods in America, genetic engineering, probiotics, and wholegrain foods are explored.
  • New information about the use of knives and other basic kitchen equipment has been added in the chapter called Back to Basics.
  • Chapters have been grouped into new categories to support the ordering of content used by many instructors. As in previous editions, chapters are cross-referenced throughout the text.
  • Chapter summaries and a key term list have been included for the first time in this edition. These features, along with the end of the chapter study questions, are designed to assist students in their review of the chapter.

"About this title" may belong to another edition of this title.

Top Search Results from the AbeBooks Marketplace

1.

Marion Bennion
Published by Pearson (2003)
ISBN 10: 0131911287 ISBN 13: 9780131911284
Used Softcover Quantity Available: 1
Seller:
Anybook Ltd.
(Lincoln, United Kingdom)
Rating
[?]

Book Description Pearson, 2003. Book Condition: Fair. This is an ex-library book and may have the usual library/used-book markings inside.This book has soft covers. In fair condition, suitable as a study copy. Bookseller Inventory # 5923119

More Information About This Seller | Ask Bookseller a Question

Buy Used
7.19
Convert Currency

Add to Basket

Shipping: 6.10
From United Kingdom to U.S.A.
Destination, Rates & Speeds

2.

Marion Bennion, Barbara Scheule
Published by Pearson Education (2004)
ISBN 10: 0131911287 ISBN 13: 9780131911284
Used Quantity Available: 1
Seller:
Better World Books
(Mishawaka, IN, U.S.A.)
Rating
[?]

Book Description Pearson Education, 2004. Book Condition: Very Good. 12th. Great condition for a used book! Minimal wear. Bookseller Inventory # GRP67963888

More Information About This Seller | Ask Bookseller a Question

Buy Used
17.38
Convert Currency

Add to Basket

Shipping: FREE
Within U.S.A.
Destination, Rates & Speeds