Introducing Food Science, Second Edition PDF Download

Author: Robert L. Shewfelt
Publisher: CRC Press
ISBN: 9781482209747
Category : Technology & Engineering
Languages : en
Pages : 0

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Book Description
The second edition of a bestseller, this textbook introduces the basics of food science, then building on this foundation, explores it sub-disciplines. This format has been retained to provide students with a well-rounded understanding of the field. The new edition contains revised or additional information on sustainability, molecular gastronomy, culinology, My Plate replacing My Pyramid, clean labels, the assault on processed foods and food scientists by several authors, the new food-safety regulations. It also provides additional pedagogical features, including end-of-chapter questions and a glossary while retaining the popular Looking Back, Remember This!, and Looking Ahead sections.

Author: Robert L. Shewfelt
Publisher: CRC Press
ISBN: 142001272X
Category : Medical
Languages : en
Pages : 386

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Book Description
As daily consumers of foods and beverages, everyone has opinions and interests about their diet choices. However, many questions about food are often non-technical and, therefore, defy technical answers. Introducing Food Science addresses a range of food issues facing today's consumer, proceeding from a general and student-friendly discussion to an

Author: Charis M. Galanakis
Publisher: Academic Press
ISBN: 0128204389
Category : Technology & Engineering
Languages : en
Pages : 276

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Book Description
Gastronomy and Food Science fills the transfer knowledge gap between academia and industry by covering the interrelation of gastronomy and food and culinary science in one integral reference. Coverage of the holistic cuisine, culinary textures with food ingredients, the application of new technologies and gastronomy in shaping a healthy diet, and the recycling of culinary by-products using new is also covered in this important reference. Written for food scientists and technologists, food chemists, and nutritionists, researchers, academics, and professionals working in culinary science, culinary professionals and other food industry personnel, this book is sure to be a welcomed reference. - Discusses the role of gastronomy and new technologies in shaping healthy diets - Describes a toolkit to capture diversity and drivers of food choice of a target population and to identify entry points for nutrition interventions - Presents the experiential value of the Mediterranean diet, elaio-gastronomy, and bioactive food ingredients in culinary science - Explores gastronomic tourism and the senior foodies market

Author: Anne Murcott
Publisher: Bloomsbury Publishing
ISBN: 1350022047
Category : Social Science
Languages : en
Pages : 241

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Book Description
This textbook equips students with the ability to analyze and think critically about contemporary food topics. A thorough introduction to the sociology of food and eating, the book also acts as a primer to the discipline of sociology more generally. Chapters start with a 'common sense' assumption about food which students frequently encounter in their own lives or in the mass media. Topics include family meals, ethnic cuisines, cooking skills and convenience foods, eating out, food waste, and 'overpackaging'. Anne Murcott shows how systematic academic research approaches can allow students to move beyond 'conventional wisdoms' to examine sociological perspectives on food and eating. Key sociological concerns such as class, gender, age, ethnicity, power and identity are also introduced, accompanied by a wide range of examples from around the globe. By the end, readers will be able to think more critically and to apply sociological approaches to questions about food and society. Introducing the Sociology of Food and Eating is an essential introductory textbook for students in sociology and food studies. It provides readers with a solid basis for success in their studies - and with a new understanding of their own attitudes to food and eating.

Author: Harvey Blatt
Publisher: MIT Press
ISBN: 026226045X
Category : Technology & Engineering
Languages : en
Pages : 347

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Book Description
The complete story of what we don't know, and what we should know, about American food production and its effect on health and the environment. We don't think much about how food gets to our tables, or what had to happen to fill our supermarket's produce section with perfectly round red tomatoes and its meat counter with slabs of beautifully marbled steak. We don't realize that the meat in one fast-food hamburger may come from a thousand different cattle raised in five different countries. In fact, most of us have a fairly abstract understanding of what happens on a farm. In America's Food, Harvey Blatt gives us the specifics. He tells us, for example, that a third of the fruits and vegetables grown are discarded for purely aesthetic reasons; that the artificial fertilizers used to enrich our depleted soil contain poisonous heavy metals; that chickens who stand all day on wire in cages choose feed with pain-killing drugs over feed without them; and that the average American eats his or her body weight in food additives each year. Blatt also asks us to think about the consequences of eating food so far removed from agriculture; why unhealthy food is cheap; why there is an International Federation of Competitive Eating; what we don't want to know about how animals raised for meat live, die, and are butchered; whether people are even designed to be carnivorous; and why there is hunger when food production has increased so dramatically. America's Food describes the production of all types of food in the United States and the environmental and health problems associated with each. After taking us on a tour of the American food system—not only the basic food groups but soil, grain farming, organic food, genetically modified food, food processing, and diet—Blatt reminds us that we aren't powerless. Once we know the facts about food in America, we can change things by the choices we make as consumers, as voters, and as ethical human beings

Author: Marcia Talhelm Edson
Publisher: Stenhouse Pub
ISBN: 9781571108074
Category : Education
Languages : en
Pages : 149

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Book Description
Young children arrive at school with unrestrained curiosity and wonder about the world. A fact-based, hands-on activity approach to teaching science, however, is not enough to help them deepen their scientific thinking or discoveries. In Starting with Science: Strategies for Introducing Young Children to Inquiry, Marcia Talhelm Edson explores the big ideas surrounding inquiry-based science; she helps teachers thoughtfully plan for and implement a conceptual approach to teaching and learning science so students can engage in observation, questioning, predictions, collaboration, data collection, and a deeper understanding of topics important to their lives. Through numerous examples from classroom discussions, teacher commentary, and children's work samples, Starting with Science provides practical suggestions and models for beginning teachers as well as those who are fine-tuning their practice. Four key questions underlie the book: What is inquiry-based science? How can pre-K, kindergarten, and primary-grade teachers incorporate inquiry-based science when faced with limited science background, insufficient time, and lack of resources? What roles do the children, the teacher, and the environment play in an inquiry-based science program? What instructional strategies are effective in implementing inquiry-based science? In answering these questions, Edson provides a framework from which teachers can devise their own in-depth inquiry investigations based on district requirements and students' own interests. She also integrates literacy opportunities as well as explicit suggestions for effective assessment of inquiry-based science. Starting with Science shows us what inquiry looks like in an early childhood classroom and introduces strategies teachers can employ to confidently and competently teach science to students in grades pre-K-2. Children will gain skills for problem solving and an attitude about learning that they will carry with them not just to the next grade but throughout their lives.

Author: R. Paul Singh
Publisher: Gulf Professional Publishing
ISBN: 0080574491
Category : Technology & Engineering
Languages : en
Pages : 787

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Book Description
Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality.The third edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding.The subjects the authors have selected to illustrate engineering principles demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. Topics incorporate both traditional and contemporary food processing operations.

Author: G.F. Stewart
Publisher: Elsevier
ISBN: 0323138594
Category : Technology & Engineering
Languages : en
Pages : 307

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Book Description
The Second Edition of this popular textbook has benefited from several years of exposure to both teachers and students. Based on their own experiences as well as those of others, the authors have reorganized, added, and updated this work to meet the needs of the current curriculum. As with the first edition the goal is to introduce the beginning student to the field of food science and technology. Thus, the book discusses briefly the complex of basic sciences fundamental to food processing and preservation as well as the application of these sciences to the technology of providing the consumer with food products that are at once appealing to the eye, pleasing to the palate, and nutritious to the human organism. Introduction to Food Science and Technology is set in the world in which it operates; it contains discussions of historical development, the current world food situation, the safety regulations and laws that circumscribe the field, and the careers that it offers.

Author: Davy Cielen
Publisher: Simon and Schuster
ISBN: 1638352496
Category : Computers
Languages : en
Pages : 475

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Book Description
Summary Introducing Data Science teaches you how to accomplish the fundamental tasks that occupy data scientists. Using the Python language and common Python libraries, you'll experience firsthand the challenges of dealing with data at scale and gain a solid foundation in data science. Purchase of the print book includes a free eBook in PDF, Kindle, and ePub formats from Manning Publications. About the Technology Many companies need developers with data science skills to work on projects ranging from social media marketing to machine learning. Discovering what you need to learn to begin a career as a data scientist can seem bewildering. This book is designed to help you get started. About the Book Introducing Data ScienceIntroducing Data Science explains vital data science concepts and teaches you how to accomplish the fundamental tasks that occupy data scientists. You’ll explore data visualization, graph databases, the use of NoSQL, and the data science process. You’ll use the Python language and common Python libraries as you experience firsthand the challenges of dealing with data at scale. Discover how Python allows you to gain insights from data sets so big that they need to be stored on multiple machines, or from data moving so quickly that no single machine can handle it. This book gives you hands-on experience with the most popular Python data science libraries, Scikit-learn and StatsModels. After reading this book, you’ll have the solid foundation you need to start a career in data science. What’s Inside Handling large data Introduction to machine learning Using Python to work with data Writing data science algorithms About the Reader This book assumes you're comfortable reading code in Python or a similar language, such as C, Ruby, or JavaScript. No prior experience with data science is required. About the Authors Davy Cielen, Arno D. B. Meysman, and Mohamed Ali are the founders and managing partners of Optimately and Maiton, where they focus on developing data science projects and solutions in various sectors. Table of Contents Data science in a big data world The data science process Machine learning Handling large data on a single computer First steps in big data Join the NoSQL movement The rise of graph databases Text mining and text analytics Data visualization to the end user

Author: Robert C. Baker
Publisher: Elsevier Science Limited
ISBN: 9780444429155
Category : Technology & Engineering
Languages : en
Pages : 287

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Book Description
Development of new food products is an extremely broad area involving chemistry, biochemistry, nutrition, microbiology, marketing, law, economics, food science and business. The authors' aim is to provide the reader with comprehensive background information by introducing the elements that must be undersood to bring a successful food product to the market. These elements include food constituents and functionality, ingredient functions and selection, organoleptic principles and evaluation, quality control and quality assurance, preservation, packaging, marketing, trademarks, patents and labels, regulatory aspects of food processing, and nutritional aspects. In addition, examples of new products developed at Cornell University are discussed and formulas and procedures are described. Finally, future trends in the food industry are considered. This book is directed at those involved in the commercial processing of food and food products and who are active in the field of new product development, or who may be considering a venture into this complex activity. It is also intended for college and university food science or food technology students, a large percentage of whom will become involved with product development in their professional careers.