A logical development sequence and building-block approach.
Revised chapter sequence. Chapters on carbohydrate, lipid, and protein foods provide a solid knowledge base, prior to the discussion of research, design, and techniques.
The most recent research and emerging trends in food science and technology.
Special emphasis on the scientific principles involved in creating food products that meet consumers’ needs gives readers a single source for reliable, up-to-date information on food science, technology, and research.
Updates that reflect industry advances. Rapidly changing information – such as GMOs and food safety – have been updated, so readers have access to the most current information available. (Ex. Ch. 1, 12, & 16)
Accessible tools that enhance the learning experience.
New photos throughout the text help illustrate chapter concepts. New color photos clarify various topics, such as pigments and changes during food preparation. They also illuminate unfamiliar fruits, vegetables, and other ingredients, as well as essential processes and research techniques. (Ex. Ch. 3)
Enhanced glossary and margin definitions. Both aid readers in developing their professional vocabulary.