Synopsis
This manual serves as a foundational guide tailored to facilitate hands-on learning through a variety of laboratory experiments. Covering an array of food science applications, each lab section introduces students to key scientific concepts and helps them perform experiments ranging from browning reactions in foods to the sensory evaluation of various sweeteners. It includes experiments that explore nutritional values, the effects of different processing treatments on food quality, the manipulation of food properties through additives and substitutes, and more.
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About the Authors
Marleah Payne, M.S., RDN is a professor in the Health and Human Performance Department at the University of Tennessee – Chattanooga. She is a registered dietitian nutritionist (RDN).
Charlene Schmidt, Ph.D., RDN is a tenured associate professor in the Health and Human Performance Department at the University of Tennessee – Chattanooga. She is a registered dietitian nutritionist (RDN) and holds a Ph.D. in continuing and vocational education from the University of Wisconsin – Madison.
Vermont Dia, Ph.D. is an associate professor in the Department of Food Science at the University of Tennessee – Knoxville. He holds a Ph.D. from the University of Illinois at Urbana Champaign.
"About this title" may belong to another edition of this title.
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Food Science Student Lab Manual
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Paperback. Condition: New. This manual serves as a foundational guide tailored to facilitate hands-on learning through a variety of laboratory experiments. Covering an array of food science applications, each lab section introduces students to key scientific concepts and helps them perform experiments ranging from browning reactions in foods to the sensory evaluation of various sweeteners. It includes experiments that explore nutritional values, the effects of different processing treatments on food quality, the manipulation of food properties through additives and substitutes, and more. Seller Inventory # LU-9798823328548
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Paperback. Condition: new. Paperback. This manual serves as a foundational guide tailored to facilitate hands-on learning through a variety of laboratory experiments. Covering an array of food science applications, each lab section introduces students to key scientific concepts and helps them perform experiments ranging from browning reactions in foods to the sensory evaluation of various sweeteners. It includes experiments that explore nutritional values, the effects of different processing treatments on food quality, the manipulation of food properties through additives and substitutes, and more. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9798823328548
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Paperback. Condition: new. Paperback. This manual serves as a foundational guide tailored to facilitate hands-on learning through a variety of laboratory experiments. Covering an array of food science applications, each lab section introduces students to key scientific concepts and helps them perform experiments ranging from browning reactions in foods to the sensory evaluation of various sweeteners. It includes experiments that explore nutritional values, the effects of different processing treatments on food quality, the manipulation of food properties through additives and substitutes, and more. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Seller Inventory # 9798823328548
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Paperback. Condition: New. This manual serves as a foundational guide tailored to facilitate hands-on learning through a variety of laboratory experiments. Covering an array of food science applications, each lab section introduces students to key scientific concepts and helps them perform experiments ranging from browning reactions in foods to the sensory evaluation of various sweeteners. It includes experiments that explore nutritional values, the effects of different processing treatments on food quality, the manipulation of food properties through additives and substitutes, and more. Seller Inventory # LU-9798823328548
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Paperback. Condition: new. Paperback. This manual serves as a foundational guide tailored to facilitate hands-on learning through a variety of laboratory experiments. Covering an array of food science applications, each lab section introduces students to key scientific concepts and helps them perform experiments ranging from browning reactions in foods to the sensory evaluation of various sweeteners. It includes experiments that explore nutritional values, the effects of different processing treatments on food quality, the manipulation of food properties through additives and substitutes, and more. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. Seller Inventory # 9798823328548