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Introduction to Food Science
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Table of Contents

Preface Chapter 1: Overview of Food Science Chapter 2: Review of Chemistry Chapter 3: Chemistry of Foods Chapter 4: Nutrition and Digestion Chapter 5: Food Composition Chapter 6: Quality Factors in Foods Chapter 7: Unit Operations in Food Processing Chapter 8: Food Deterioration Chapter 9: Heat Chapter 10: Cold Chapter 11: Drying and Dehydration Chapter 12: Radiant and Electrical Energy Chapter 13: Fermentation, Microorganisms and Biotechnology Chapter 14: Chemicals Chapter 15: Packaging Chapter 16: Milk Chapter 17: Meat, Poultry, and Eggs Chapter 18: Fish and Shellfish Chapter 19: Cereal Grains, Legumes, and Oilseeds Chapter 20: Fruits & Vegetables Chapter 21: Fats and Oils Chapter 22: Candies and Sweets Chapter 23: Beverages Chapter 24: Environmental Concerns and Processing Chapter 25: Food Safety Chapter 26: Regulations and Labeling Chapter 27: World Food Needs Chapter 28: Careers in Food Science Appendix Glossary

About the Author

Rick Parker, PhD, served as division director and instructor at the College of Southern Idaho for 19 years. He is a member of various professional organizations, including the National Association of Colleges and Teachers of Agriculture (NACTA). Currently, he serves as the Director for AgroKnowledge, the National Center for Agriscience and Technology Education, a project funded by the National Science Foundation. Additionally, he is the Editor for the peer-reviewed NACTA Journal, which focuses on the scholarship of teaching and learning. He also teaches and conducts workshops for AgrowKnowledge. He has been on the editorial review board for the American Society of Animal Science. Dr. Parker is also the author of the following Delmar, Cengage Learning texts: Introduction to Plant Science, Introduction to Food Science, Plant and Soil Science, and Equine Science (Third Edition). He is also the co-author of Fundamentals of Plant Science.

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Preface Chapter 1: Overview of Food Science Chapter 2: Review of Chemistry Chapter 3: Chemistry of Foods Chapter 4: Nutrition and Digestion Chapter 5: Food Composition Chapter 6: Quality Factors in Foods Chapter 7: Unit Operations in Food Processing Chapter 8: Food Deterioration Chapter 9: Heat Chapter 10: Cold Chapter 11: Drying and Dehydration Chapter 12: Radiant and Electrical Energy Chapter 13: Fermentation, Microorganisms and Biotechnology Chapter 14: Chemicals Chapter 15: Packaging Chapter 16: Milk Chapter 17: Meat, Poultry, and Eggs Chapter 18: Fish and Shellfish Chapter 19: Cereal Grains, Legumes, and Oilseeds Chapter 20: Fruits & Vegetables Chapter 21: Fats and Oils Chapter 22: Candies and Sweets Chapter 23: Beverages Chapter 24: Environmental Concerns and Processing Chapter 25: Food Safety Chapter 26: Regulations and Labeling Chapter 27: World Food Needs Chapter 28: Careers in Food Science Appendix Glossary

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