Introduction to Food Science (Texas Science) [Hardcover]

Ph.D. Rick Parker (Author)

Book Description

ISBN-10: 0766813142 | ISBN-13: 978-0766813144 | Publication Date: October 19, 2001 | Edition: 1

"Introduction to Food Science" provides an overview of the science of foods, from nutrition and digestion to processing and preservation. The material is based on a thorough, easy-to-follow outline that makes developing a lesson plan simple. Each chapter contains a list of learning objectives that help identify important concepts and key words that are essential to the understanding of the material. Tables, charts, graphs and illustrations are inserted throughout the text, providing quick and understandable access to information. The "student activities" section at the end of each chapter provide opportunities to directly apply material. The text also provides insight into career opportunities for those interested in working within food science industries.

Editorial Reviews

Review

"Overall, the book does a great job at presenting the multifaceted nature of the food science discipline. A number of subjects are approached from a variety of perspectives, providing the reader with an integrated view of the subject." Shelly J. Schmidt - University of Illinois at Urbana-Champaign

About the Author

Rick Parker, PhD, is division director at the College of Southern Idaho. He is a member of various professional organizations, including the National Association of Colleges and Teachers of Agriculture and served on the editorial review board for the American Society of Animal Science. Dr. Parker has written several books about aquaculture.

Product Details

• Hardcover: 672 pages
• Publisher: Delmar Cengage Learning; 1 edition (October 19, 2001)
• Language: English
• ISBN-10: 0766813142
• ISBN-13: 978-0766813144
• Product Dimensions: 9.5 x 8.3 x 1.2 inches
• Shipping Weight: 2.8 pounds (View shipping rates and policies)
• Amazon Best Sellers Rank: #832,724 in Books (See Top 100 in Books)

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