Essentials of Food Science, Instructor's Manual

by Vickie A. Vaclavik, Elizabeth W. Christian

Essentials of Food Science covers the basics of foods, food science, and food technology. Though it is part of our Food Science Text series, the book is meant for the non-major intro course, either taught in the food science or nutrition/dietetics department. Though the book previously was organized around the USDA Food Pyramid, reviewers felt that this was outdated. 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 will be RFID (Radio frequency ID) tags, and trans fat disclosures. There will be thorough updates food commodities, optimizing quality, laws, and food safety.

Paperback

Published November 9, 2007

Reviews

[Aiman Butt]

awesome amazing book on basic knowledge of Food Sciences, its related terminologies, good for a fresher in Food Science.