For introductory courses serving students who intend to pursue degrees and careers in food science, dietetics, or nutrition.

This text integrates the scientific principles of safe and nutritious food preparation with the basic techniques students need to work effectively with food. It introduces the scientific basis of current practices and procedures, and explains ingredients both as nutrient sources and as food product components. The effects of preparation techniques are discussed in the context of the science underlying food manipulation, ingredients, ratios, effects of heat and cold, storage, preservation, and evaluation. Foods from diverse cultures are covered, and “Cultural Accents” features present a global perspective. Study aids include “Key Concepts” chapter roadmaps; “Science Notes” and “Industry Insights”; “Judging Points” to help students evaluate food products; updated web links; and many new illustrations. Fully revised to reflect MyPlate and the 2010 Dietary Guidelines for Americans, this edition adds more information on healthy food choices, labeling, vegetarian diets, and gluten-free products.

Hallmark Features

Simplifies study and review. Begins each chapter with an outline “roadmap” listing Key Concepts, and concludes each chapter with a concise summary.

Makes it easy for students to master the vocabulary of food and food science. Highlights key words, defines them in the margins, and presents an extensive glossary at the end of the book.

Helps students gain a deeper understanding of the current science of food. Contains “Science Note” boxes that highlight advances in food science, and reveal the latest innovations coming from food laboratories.

Links techniques and science to industrial applications. Includes “Industry Insight” features that connect food principles and techniques to actual food industry applications.

Uses numerous photos to familiarize students with unfamiliar foods and processes. Contains dozens of color and black-and-white photos.

Helps students evaluate and improve food products. Contains “Judging Points” features that emphasize the importance of product evaluation, and share the knowledge needed to improve food products.

Encourages deeper exploration online. Provides reliable and up-to-date web links throughout

Food Fundamentals, Pearson New International Edition, 10th edition

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