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Introduction to Food Science By Rick Parker, Delmar, a Division of Thomson Learning Inc., 2003, 636 pages, hardcover, $62.95.
Introduction to Food Science provides the students with a comprehensive overview of the food science discipline. It is well organized and easy to comprehend. The book is written at a level that is appropriate for advanced high school or beginning college students. The book is comprised of 28 chapters, which are divided into four sections. Section I, Introduction and Background (chapters 1-8), provides the student with an overview of the fundamental topics necessary for understanding the science of foods. Chapter topics include a review of basic chemistry, nutrition and digestion, food composition and quality, unit operations, and food deterioration. Section II, Preservation (chapters 9-15), discuss the various methods of food processing and preservation, including, heat, cold, drying, radiant and electrical energy, fermentation, microorganisms, biotechnology, chemicals, and packaging. Section III, Foods and Food Products (chapters 16-23), relate the application of food science principles to commodity groups, such as milk, meat, poultry and eggs, fish and shellfish, cereal grains, legumes and oilseeds, fruits and vegetables, fats and oils, candy and confectionery, and beverages. Section IV, Related Issues...