Essentials of Food Science 3rd Edition by Vickie Vaclavik, Elizabeth W. Christian [PDF: 0387699392]

Essentials of Food Science 3rd Edition by Vickie Vaclavik, Elizabeth W. Christian

Title: Essentials of Food Science (Food Science Text Series) 3rd Edition
Autor: Vickie Vaclavik, Elizabeth W. Christian
Pages: 572
Publisher (Publication Date): Springer; 3rd edition (December 13, 2007)
Language: English
ISBN-10: 0387699392
Download File Format: PDF

Essentials of Food Science covers the basics of foods, food science, and food technology. The book is meant for the non-major intro course, whether taught in the food science or nutrition/dietetics department. In previous editions the book was organized around the USDA Food Pyramid which has been replaced. The revised pyramid will now be mentioned in appropriate chapters only. Other updates include new photos, website references, and culinary alerts for culinary and food preparation students. Two added topics include RFID (Radio frequency ID) tags, and trans fat disclosures. Includes updates on: food commodities, optimizing quality, laws, and food safety.

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