Principles of Food Science 5th Edition

• Principles of Food Science, 5th Edition

• ISBN-13: 9781645645610
• Covers food chemistry, processing, safety, and engineering.
• Explores food production, preservation, and spoilage.
• Updated information on nutrition, food regulations, and emerging technologies.
• Real-world examples and case studies illustrate practical applications.
• Ideal for students in food science, nutrition, and culinary arts.
• Comprehensive overview of the food industry, from farm to table.
• Discusses sensory evaluation in food product development.
• Explores the impact of food science on human health.
• Insights into the challenges and opportunities in the food industry.
• Features visuals, including photographs, illustrations, and diagrams.
• Includes study questions and activities.

Principles of Food Science, 5th Edition, offers a comprehensive introduction to the science of food, delving into the principles that govern food production, processing, and consumption. From chemical composition to food safety and preservation, this book provides a thorough grounding in the field. Updated content, real-world examples, and practical applications make this an essential resource for anyone interested in the science behind what we eat. Explore the world of food science and the principles that shape our food supply.