Introduction to Food Science and Food Systems,
2nd Edition

Rick Parker, Miriah Pace

Introduction to Food Science and Food Systems
ISBN-13: 9781435489394
Copyright 2017 | Published
640 pages | List Price: USD $235.95

INTRODUCTION TO FOOD SCIENCE AND FOOD SYSTEMS, 2nd Edition explores the foundations of the food industry, from nutrition and chemistry to processing and safety, and delves into some of the most pressing foodborne issues of our day. As the world grapples with critical issues such as hunger and GMOs, opportunities abound in agriculture and food science careers, and INTRODUCTION TO FOOD SCIENCE AND FOOD SYSTEMS, 2nd Edition gives you the knowledge and skills required for success. Laced with full-color images, drawings, charts, and graphs, chapters deliver the latest information on genetically engineered foods, environmental concerns and sustainability, food needs of the world, the impacts of food on health, and more. INTRODUCTION TO FOOD SCIENCE AND FOOD SYSTEMS, 2nd Edition also tests your understanding of concepts with practical, hands-on activities in math, science and other key areas. Written with your future in mind, readings also correlate with National Agricultural Education Standards and FFA Career Development Events (CDEs) to prepare you for a meaningful career in today’s agriscience industry.

Purchase Enquiry INSTRUCTOR’S eREVIEW COPY

Preface.
Section 1: INTRODUCTION AND BACKGROUND.
1. Overview of Food Science.
2. Food System and Sustainability.
3. Chemistry of Foods.
4. Nutrition and Digestion.
5. Food Composition.
6. Quality Factors in Foods.
7. Unit Operations in Food Processing.
8. Food Deterioration.
Section 2: PRESERVATION.
9. Heat.
10. Cold.
11. Drying and Dehydration.
12. Radiant and Electrical Energy.
13. Fermentation, Microorganisms, and Biotechnology.
14. Food Chemistry.
15. Packaging.
Section 3: FOODS AND FOOD PRODUCTS.
16. Milk.
17. Meat.
18. Poultry and Eggs.
19. Fish and Shellfish.
20. Cereal Grains, Legumes, and Oilseeds.
21. Fruits and Vegetables.
22. Fats and Oils.
23. Candies and Confectionary.
24. Beverages.
Section 4: RELATED ISSUES.
25. Environmental Concerns and Processing.
26. Food Safety.
27. Regulations and Labeling.
28. World Food Needs.
29. Food and Health.
30. Careers in Food Science.
Appendix A: Chemistry Review.
Appendix B: Reference Tables.
Appendix C: Harvesting and Storing Fruits, Nuts, and Vegetables.
Glossary.

  • Rick Parker

    Rick Parker is President of the National Agricultural Institute and Director of the National Association of Colleges and Teachers of Agriculture (NACTA). Formerly a division director and instructor at the College of Southern Idaho for two decades, he taught biology, food science, and animal science. He also worked as the Director for AgroKnowledge, the National Center for Agriscience and Technology Education, a project funded by the National Science Foundation. Currently, Dr. Parker is also the Editor for the peer-reviewed NACTA Journal, which focuses on of teaching and learning scholarship. An experienced author, Dr. Parker has published a number of Cengage Learning texts, including Aquaculture Science, Introduction to Plant Science, Fundamentals of Plant and Soil Science, Introduction to Food Science, and Equine Science. He also co-authored Fundamentals of Plant Science.

  • Miriah Pace

    Miriah Pace works with Dr. Parker at the National Agricultural Institute, where she develops and maintains websites, develops curricula, and edits NACTA Journal.

  • Current Trends. Updated information and new chapters include timely discussions on the food system, sustainability, food and health, genetically engineered foods, and a number of significant industry trends.

  • Engaging Color. The all-new, full-color design features photos, charts, graphs, and illustrations to give students a vivid perspective of food production and process techniques.

  • Reinforced Learning. Chapters and other content meet all required National Agricultural Education Standards, while “Math and Science Connection” activities reinforce the quantitative skills students need for success on the job.

  • Career Focused. Chapters align with the FFA’s Career Development Events (CDE) whenever possible to help future agricultural professionals focus on and develop the most important job skills.

  • Extra Resources. Website links, chemistry reviews, reference tables, and other valuable resources in the chapters and appendices tempt students to sample and explore food industry topics at deeper levels.

  • Growing Trends. Explore the latest concepts in food science, such as sustainability, GMO, the myriad ways food impacts your health, and much more!

  • Appetizing Color. Feed your curiosity with full-color photos, charts, graphs, and illustrations that demonstrate food production and process techniques, and make learning fun.

  • Practice Problems. Sharpen your quantitative skills with “Math and Science Connection” activities that dig deeper into each chapter and help you develop a more practical, working knowledge of concepts.

  • Career Focus. Cultivate your future in today’s rewarding food industry with readings and activities specially designed to align with the FFA’s Career Development Events and help you build essential job skills.

  • Helpful Extras. Added resources throughout the text include valuable websites in each chapter, detailed appendices, a full glossary of terms, and hands-on activities that put you in the know about the latest food industry topics.

  • Accessible Presentation. Divided into four sections, the text explores concepts in a logical progression, and includes examples and other meaningful context to keep students focused and involved.

  • Practical Focus. Emphasizing application throughout, the text integrates “Math and Science Connection” activities with the readings, and concludes each chapter with hands-on “Student Activities” designed to develop critical skills.

  • Bountiful Resources. Chapters enticed students with boxed articles that dish up food industry tidbits, historical insights, and emerging food trends, while additional resources at the end of every chapter inspire students to learn more about specific topics.

  • All-New Color. The text’s revised, full-color design features photos, charts, graphs, and illustrations that help students visualize food production and process techniques--and a whole world of agricultural career possibilities!

  • Student-Friendly Approach. Organized logically into four sections, the book delivers content with context, including rich examples and photos, to immerse you in key ideas as you read.

  • Practice Activities. Apply what you are learning with “Math and Science Connection” activities and a variety of practical “Student Activities” in each chapter.

  • Food Tidbits. Boxed features include fun facts and articles on the food industry, historical stories, or the newest food trends while a list of additional resources lets you indulge in deeper exploration of your favorite topics.

  • Vivid Design. The text’s colorful design features full-color photos, charts, graphs and illustrations to show you how food production and processes work while adding interest to the readings.

Cengage provides a range of supplements that are updated in coordination with the main title selection. For more information about these supplements, contact your Learning Consultant.

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