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Food Fundamentals

ISBN: 9780132412353 | 0132412357
Edition: 9th
Format: Hardcover
Publisher: Prentice Hall
Pub. Date: 7/16/2008

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This book explains the howrs"s and the whyrs"s that are basic to the production of safe, high-quality foods. Its goal is to help students develop an understanding of food preparation and science within the context of societal concerns related to health and food safety. By integrating scientific principles of food preparation with the basic production techniques, it enables students to develop a strong foundation in each of the topics. This edition retains popular features such as Science Notes, Cultural Accents, and Ingredient Highlights and contains a new feature focusing on food evaluation. Essential for all students majoring in food science, dietetics, and nutrition; the bookrs"s knowledge base will help prepare individuals to function effectively in their future careers.

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