A leading seller for many years, this book has helped prepare thousands of readers for careers as food scientists, foodservice managers, dieticians, and extension agents. Written for the beginner, 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 book. The first part 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.
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Introductory Foods, in its 13th edition, has been written and revised to give beginning college students an understanding of the basic fundamental principles of food preparation and to alert them to many innovations and emerging trends in food science and technology. Recent developments in food safety and regulation, consumer consumption trends, and technological innovations are included.
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Book Description Pearson, 2009. Hardcover. Book Condition: New. Bookseller Inventory # P110132339269
Book Description Pearson. Hardcover. Book Condition: New. 0132339269 New Condition. Bookseller Inventory # NEW6.0050881
Book Description Pearson. Hardcover. Book Condition: New. 0132339269 New US Edition Textbook, Ships with Emailed Tracking from USA. Bookseller Inventory # Z0132339269ZN
Book Description Prentice Hall, 2009. Hardcover. Book Condition: New. 13. Bookseller Inventory # DADAX0132339269
Book Description Pearson, 2009. Hardcover. Book Condition: New. book. Bookseller Inventory # 0132339269