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A leading seller for many years, this book has helped prepare thousands of readers for careers as food scientists, foodservice managers, dieticians, and extension agents. Written for the beginner, it provides clear, straightforward explanations of all of the basic principles of food preparation. It treats the chemistry involved in a way that is non-threatening and does not interfere with the flow of the book. The first part covers basic principles, preparing the way for discussions in subsequent chapters. The new edition encompasses the latest information on technological advances in food preparation and processing. It also deals with the effect of shifting demographics on food trends, and the increasing body of knowledge available to the general populace about nutrition.
- Sales Rank: #581839 in Books
- Published on: 2009-03-19
- Original language: English
- Number of items: 1
- Dimensions: 11.20" h x 1.20" w x 8.30" l, 3.35 pounds
- Binding: Hardcover
- 704 pages
From the Publisher
A leading seller for many years, this text has helped prepare thousands of students for careers as food scientists, foodservice managers, dieticians, and extension agents. Written for the beginning student, it provides clear, straightforward explanations of all of the basic principles of food preparation... treating the chemistry involved in a way that is non-threatening and does not interfere with the flow of the text. The first part of the text covers basic principles, preparing the way for discussions in subsequent chapters. The new edition encompasses the latest information on technological advances in food preparation and processing, the effect of shifting demographics on trends in foods, and the increasing body of knowledge available to the general populace about nutrition.
From the Back Cover
INTRODUCTORY FOODS
Introductory Foods, in its 13th edition, has been written and revised to give beginning college students an understanding of the basic fundamental principles of food preparation and to alert them to many innovations and emerging trends in food science and technology. Recent developments in food safety and regulation, consumer consumption trends, and technological innovations are included.
NEW IN THIS EDITION
- Over 350 new references, reflecting current information in foods and food science, are cited.
- Over 60 new charts and tables provide concepts in a student-friendly format.
- Web resources guide students in their Internet exploration of food topics.
- New and revised feature boxes are presented under the titles of Multicultural Cuisine, Healthy Eating, Hot Topics, and Focus on Science. Additional sidebars provide students with a discussion of specialized topics.
- Content is updated throughout. A sampling of some of the new and revised topics includes
- Food allergen, health claims, and country of origin labeling
- Greater emphasis on whole grains
- Mushroom descriptions and enhanced coverage of specific vegetables
- Fish and plant-based gelatins
- Issues and controversies associated with rBST and raw milk
- Description of grass fed, natural, organic, hormone-free, free-range, and other meat and poultry labeling terms
- Aquaculture and sustainability of seafood
- Bottled water and energy drinks
- Packaging waste management
Excerpt. © Reprinted by permission. All rights reserved.
Advances in food preparation and processing, along with shifting demographics and expanding knowledge of nutritional needs, mandate a text that is periodically updated and revised to reflect the most recent changes in technology. This 12th edition of Introductory Foods has been written and revised to give beginning college students an understanding of the basic fundamental principles of food preparation and to alert them to many innovations in science and technology related to foods. It is designed to be used in a first course in food preparation.
The organization of chapters in the book has changed from the 11th edition. The first four chapters contain introductory material about food choices, sensory analysis, economics, food safety, and regulations. The next five chapters provide a foundation in the principles of cooking. These first nine chapters contain basic principles that the student may refer to throughout the entire course. The brief discussion of carbohydrates, fats, and proteins in Chapter 9 may be used as a review for students who have had chemistry courses or as an introduction for those who have not studied chemistry. The remaining chapters are divided into eight sections: Fats, Frying, and Emulsions; Sweeteners, Crystalization, Starch, and Cereal Grains; Bakery Products; Vegetables, Fruits, and Salads; Dairy Products and Eggs; Meat, Poultry and Seafood; Beverages; and Food Preservation. The chapters in this book are independent, in that you may choose to present them in any order that best fits the structure of your own course. Cross-references to other chapters are indicated periodically in the written text.
This edition has been substantially updated to cover many recent developments in food safety and regulation, food consumption data, biotechnology, technological innovations in food processing and the discussion of new food products. Over 400 new references have been added throughout the text to provide students with current information in food technology, consumer trends, and scientific findings. Feature boxes are added for the first time throughout this 12th edition under three themes: Multicultural Cuisine, Hot Topics, and Healthy Eating. In these features, topics such as ethnic foods in America, nutraceuticals, genetic engineering, organic foods, ethnic flavors, plant sterol esters, probiotics, whole-grain foods, acrylamide, bison, mycoproteins, and fruits are discussed with an emphasis on timely food-related issues and trends. Also new to this edition are chapter summaries and key term lists. We believe students will find these supplements useful in their review of the chapters.
More than 150 new illustrations have been added to depict recipes and foods popular in today's society while maintaining those photographs that demonstrate specific food preparation techniques. The number of color pages have doubled and allowed the addition of several new color photographs.
Most helpful customer reviews
1 of 1 people found the following review helpful.
If you would like the newest edition and have the money then go ...
By Stephanie Fisher
Really cheap! If you would like the newest edition and have the money then go for it. But I don't have the money since I'm a broke college student. LOL. There is barely a difference between the editions. Also arrived on a day sooner than expected! Thanks!
0 of 0 people found the following review helpful.
food science 101
By Audrey
A few things seem out of date in terms of US policies and some technological advances. Also thought it was a bit biased about GMO foods, stating some things that simply arent provable. Overall a good book, excited to be taking food science 101 at Queens College this year
0 of 0 people found the following review helpful.
Intro Foods
By Bruce
It was the wrong printing, I'm over it either way
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