Product Description
The study of food science and technology is the understanding and application of science to satisfy the needs of society for sustainable food quality, safety and security. Supported by IUFoST, this brand new comprehensive textbook is an invaluable tool, designed to cover all elements of the contemporary food science and technology course.

Chapters in the book are drawn from an international team of authors comprising industry experts, teachers and researchers, with a view to ensuring applicability to the increasingly international way that the subject is taught. Carefully peer reviewed and edited, the book is an essential piece of equipment for all students and teachers, and also serves as a reference for qualified professionals already working in the food industry worldwide. ... Read more

Customer Reviews (1)

Food Science and Technology book review
I bought the book for my daughter who is a food science major at UConn.She loves the book.Her assessment is that the book is a great reference and basically covers her entire major.It has diagrams, formulas and pictures of some lab equipment.She'll use it as a reference for her food chemistry class next semester. ... Read more

Product Description
Now in its fifth edition, Food Science remains the most popular and reliable text for introductory courses in food science and technology. This new edition retains the basic format and pedagogical features of previous editions and provides an up-to-date foundation upon which more advanced and specialized knowledge can be built. This essential volume introduces and surveys the broad and complex interrelationships among food ingredients, processing, packaging, distribution and storage, and explores how these factors influence food quality and safety. Reflecting recent advances and emerging technologies in the area, this new edition includes updated commodity and ingredient chapters to emphasize the growing importance of analogs, macro-substitutions, fat fiber and sugar substitutes and replacement products, especially as they affect new product development and increasing concerns for a healthier diet. Revised processing chapters include changing attitudes toward food irradiation, greater use of microwave cooking and microwaveable products, controlled and modified atmosphere packaging and expanding technologies such a extrusion cooking, ohmic heating and supercritical fluid extraction, new information that addresses concerns about the responsible management of food technology, considering environmental, social and economic consequences, as well as the increasing globalization of the food industry. Discussions of food safety an consumer protection including newer phychrotropic pathogens; HAACP techniques for product safety and quality; new information on food additives; pesticides and hormones; and the latest information on nutrition labeling and food regulation. An outstanding text for students with little or no previous instruction in food science and technology, Food Science is also a valuable reference for professionals in food processing, as well as for those working in fields that service, regulate or otherwise interface with the food industry. ... Read more

Customer Reviews (4)

Food Science
This book was nominated for the referencebook for my Masters of Food Science and technology to the "Principles of food science" subject/course. Contents of this book is very informative and useful for a beginner in food science. It helped me lot to get a good grade of my course work.

Milestone reference text!
Conceptually this book became a truly essential consult book and invaluable reference for all those involved in a real Food Engineering.

In twenty four chapters Potter clasps the main themes concerned with this passionate science: conservation and processing foods through the heat, refrigeration. Dehydration and concentration of aliments.

An invaluable guide and continuous learning process around the accurate temperature to preserve fruits, cereals, fishes, fruits, vegetables, beverages and all kind of meats.

Go for this. It will be very helpful for Industrial and Chemical Engineers and obviously for Pre Grade students.

Excellent
Excellent textbook for students.

good for very beginners
As a prescribed book at varsity, I was very glad I didn't waste my sparce finances on this one. Good for your first aquaintance with food science, but very quickly outgrown. ... Read more

Product Description
UNDERSTANDING FOOD SCIENCE AND TECHNOLOGY is a comprehensive introductory level text that provides thorough up-to-date coverage of a broad range of topics in food science and technology.The text begins with an explanation of the interdisciplinary nature of food science (including biology, engineering, chemistry, and physics) and describes avenues of advanced study in the field.The text explores key food commodities and food composition with an emphasis on the functional properties of each commodity.Three chapters on food chemistry cover the chemical and physical properties of foods through the use of many easy to understand figures, tables, and illustrated concepts.Next the text includes an overview of food law that provides historical perspective as well as the latest information on nutrition labeling and food regulation.Thorough coverage of processing methods in included in all major food commodities as well as a background in microbiology and fermentation, food handling and safety, food contamination, HACCP principles and toxicology.The final chapters cover food engineering concepts and applications, biotechnology and the field of sensory evaluation and food product development with coverage of marketing principles. ... Read more

Customer Reviews (4)

Awwesome
Howdy Ags,

I would just like to say that dealing with this seller was one of the most pleasant experiences on amazon and i would definitely recommend this seller to anyone.

just as described
Brand new textbook, the exact same book that would have cost me $30 more, used, at the university bookstore.THanks!

Pointless textbook for a pointless class
The book itself may be great, but I purchased it for a class when I didn't have to ever read it.

Good introduction to food science
Purchased book for a high school student.I read it first and it claims to be suitable for the first two years of college.Either I got smarter or kids got dumber.This is an easy read for anybody with an 8th grade education.The book is very informative but not a hard read.I liked it a lot as it was well organized and covered a multitude of subjects relating to food science.This is even more meaingful because the book also provides a historical perspective. ... Read more

Product Description
This book is an ideal teaching manual for high school agriscience and consumer science programs, as well as for post-secondary food science courses.It is an excellent overview for anyone interested in attaining a basic understanding of food science. ... Read more

Product Description
Designed primarily for the non-Food Science major, thistextbook presents principles of food science for the nutrition,dietetics, hospitality, and culinary arts student enrolled in anintroductory food science course. As in the first edition the book iseasily readable. Chapters follow the order of the USDA's Food GuidePyramid, beginning with foods appearing at the base of the Pyramid -the bread, cereal, rice, and pasta foods, and continuing with foodsthrough the top of the Pyramid - the fatty, oils, and sweets. Achapter on baked products covers batters and doughs, and builds uponinformation in earlier chapters. The last chapters cover aspects offood production and government regulation. For this second edition the authors have expanded the conceptsrelating to material in all chapters, including quality, gums, organicfood, irradiation, biotechnology, sugar substitutes, fat replacers,packaging, health claims, and dietary guidelines. There is also a newchapter dedicated to a discussion on emulsification and foams. Inaddition, the index has been revamped. As nutrition and food safety continue to be important issues, whereapplicable, individual chapters contain sections on nutritive valueand safety concerns regarding the foods discussed. Additionally, eachchapter contains a glossary and helpful references useful for furtherstudy. Using a multidisciplinary approach, Essentials of Food Science,Second Edition combines food chemistry, food technology, andfood preparation into one single source of information. ... Read more

Customer Reviews (2)

A very good book for introduction of food science
Although this book introduced itself as a book for non food science majors (e.g. nutrition or nursing), I have a M.S. degree in Food Science and still find it useful. It has a very broad coverage of each area in Food Science, and give you some explanations of food chemistry. If you want to know more about the chemistry, you can then refer to books of CHO chem, protein Chem or lipid Chem.

Very good book, easy to understand, enjoyable to read.

Technical hand book for understanding food
I purchased this book to accompany McGee "on Food and Cooking" and although it was interesting and thorough, the book should be considerd by advanced users.The book touches on chemical composition as opposed to functionality as it applies to cooking. ... Read more

Product Description

Knowledge of food science is applicable to all persons, in diverse college majors. This text is designed with a user-friendly approach to Food Science for the non-major.

This text reviews an Introduction to Food Components – quality and water. Next it addresses carbohydrates – including starches, pectins and gums, breads and pasta, vegetables and fruits. Then proteins – meats, poultry, fish, beans, eggs, milk and milk products are presented. Following proteins are fats and emulsions. Then sugars and sweeteners, and baked products, the latter of which builds upon basic food component knowledge.

Various aspects of Food Production are examined, including food safety, preservation and processing, food additives and packaging. Government regulation and labeling complete the chapter information.

New in this edition are "Culinary Alerts!" scattered throughout chapters. Their inclusion allow the reader to more easily apply text information to cooking applications. Also new are the Appendices, which cover the following:

• Biotechnology. Genetically Modified Organisms (GMO’s)
• Functional foods
• Nutraceuticals
• Phytochemicals
• Medical foods
• USDA Food Pyramid
• Food Label Heath Claims
• Research Chefs Association – certification as a culinary scientist and more

Using a multidisciplinary approach, Essentials of Food Science, Third Edition combines food chemistry, food technology, and food preparation applications into one single source of information.

Product Description
This comprehensive new book provides up-to-date information on many types of Asian prepared foods-their origin, preparation methods, processing principles, technical innovation, quality factors, nutritional values, and market potential. Written by experts who specialize in the field, it includes information on Asian dietary habits and the health significance of Asian diets.Asian Foods also discusses differences in preparations and varieties among diverse Asian ethnic groups and regions, cultural aspects associated with the consumption of the products, and the market status or potential of more than 400 varieties of Asian foods. These foods include products made from rice, wheat, other starchy grains, soybeans, meat, poultry, fish, fruits, and vegetables, as well as functional foods and alcoholic beverages. This timely book will be of interest to food professionals in product development, dieticians interested in Asian diets and dietary habits, business developers seeking market potential for Asian prepared foods, and food science and human nutrition students who need supplemental information. ... Read more

Product Description

Customer Reviews (1)

A great book for students!
I am a college instructor who teaches nutrition & food science, and make this book available for my students. It is by far the most complete and understandable dictionary for undergraduate nutrition,food science, and food service managements students that I have ever found.Many of my students have bought their own copy! ... Read more

Product Description
Foodservice managers need a firm understanding and mastery of the principles of cost control in order to run a successful operation. With Food and Beverage Cost Control, Fifth Edition, Dopson and Hayes have created a comprehensive resource for both students and managers. Written in a user-friendly style, this text provides the necessary foundation in accounting, marketing, and legal issues, as well as foodservice, production, and sanitation. It also offers practical pedagogical tools, including chapter overviews, outlines, highlights, feature boxes, problems, Web links, technology tools, and key terms and concepts. ... Read more

Customer Reviews (6)

Good, but inventory and recipe definitions are missing
The book is very good for a person taking charge of a kitchen and human resources on the restaurant. However I bought this item to help me figure out how to organize (for a Point of Sale system) the inventory. The basic points are covered, but not the hard ones.

For example a whole chiken is bought and now we have to divide it (wings, breast, etc.). It does not address How the item is entered, and how the sub items are entered into the inventory. Also, it does not show how when a created recipe subtracts items from the inventory.

I finally have to figure all this by myself. But the book as a whole is very good.

Great Service!
Very good service. My son needed this book for class and it came in in plenty of time. Great people to work with!

School Book
Great seller, very fast shipping!! Great condition, just what I needed for school..........Thanks Gaeton!!

Easy to understand
This text book is very self-explanatory.Makes learning the information easy and helpful.All books should be written like this one.

Food & Beverage Cost Control
As a culinary educator, I find this book both informative and user-friendly.The Excel spreadsheets and "Fun on the Web" exercises add interesting and useful technological components.The text gets to the point on all issues without belaboring the theoretical aspects of food and beverage cost controls.The book covers junior and senior level concepts in a readable format suitable for freshmen and sophomores.It is a book for all levels with real life examples.I would recommend it to anyone, be it from education or industry. ... Read more

Product Description
Drawing together literature from a variety of fields, Food Texture and Viscosity, 2E, includes a brief history of this area and its basic principles.It reviews how texture and viscosity are measured, including the physical interactions between the human body and food, objective methods of texture measurements, the latest advances in texture-measuring instruments, various types of liquid flow, and more.

This revised edition contains approximately 30% new material, including two new chapters on physics and texture and the correlation between physical measurements and sensory assessments. It now includes two-color illustrations and includes a current list of equipment suppliers.


* Completely revised with approximately 30% new material
* Includes two new chapters on physics and texture and the correlation between physical measurements and sensory assessments
* Provides a list of suppliers of texture-measuring equipment
* Features two-color illustrations and text throughout
* Written by an award-winning author ... Read more

Product Description
Regardless of your position in restaurant management, your goals will include cost control, and may at times conflict with the goals of other team members. This book teaches you how to systematically analyze your operations and determine the best course of action. Practical Food and Beverage Cost Control, 2e is designed to share successful cost management strategies and procedures with anyone who wishes to update or renew their cost control knowledge. Details on how to plan, assess and interpret the many cost control aspects of food and beverage operations are included along with vital financial information to meet the company?s profit and expense objectives. While emphasis is placed on the perspective of the ?the manager?, focus is placed on the importance of the restaurant management team working together toward minimizing expenses and maximizing profit. With practical inclusions and helpful forms, this resource can be put to use today in any foodservice application. ... Read more

Customer Reviews (6)

Excellent Guide for the Food & Beverage Industry
An excellent read and a great guide for anyone in the food and beverage industry.

Mark Pisoni, Pisoni Vineyards

Real world tools
I've previewed several texts that don't use best demonstrated practices.You wonder if the authors have ever worked in the industry.Well, Clement Ojugo gets it right in this book.His examples and case studies are from the real world.I love his section on cost/volume/profit.EveryGM or F&B Director should use this book to train their supervisors, chefs and managers.It will lead to success.I'm an executive chef that hasmanaged large casino hotel food departments.I teach all aspects of foodservice and culinary management.Clement's examples are best demonstrated practices that we use to manage profit and revenue centers, commissary, and break-even ops.Don't wait another month to look at another lousy P&L and wonder what went wrong.Clement will show you how to do it right.
Paul J LeeCEC, ACE

It's the details that count!
Students and practitioners alike will benefit from this comprehensive detailed book.The great case studies make the book fun to read and easy to relate to.Anyone willing to apply the techniques provided by the author will benefit from an improved bottom line.

As the director of the Hospitality Program at Monterey Peninsula College for many years, I can wholeheartedly recommend this book for students who are serious about working in the food and beverage business.

Practical guide to controlling costs
This book is written in an easy to understand form which seems like it would helpful for beginners to seasoned professionals.We run a small Inn in California.The suggestions for cost control in this book have benefited us greatly.Not being restaurant people, we used to "wing it" when it came to our food budget.We have been able to implement some of the cost control ideas and they have helped improve our bottom line.

The Food And Beverage Bible
If you want to control costs without sacrificing quality and meet your profit goals- this book is the food & beverage industry bible. Mr. Ojugo's case studies are chock full of relevent and practical gems that will allow your enterprise to flourish even in a down economy.

Robert Michael Fried
CEO, BrandMark Inc. and author of " A Marketing Plan For Life". ... Read more

Product Description
The textbook provides a thorough grounding in the science of food preparation for BTEC National, HNC/D, and GNVQ Hospitality and Catering. It will also be useful for courses in Home Economics, Food Science, Food Technology, Dietetics and Nutrition. Topics are introduced through clear, concise explanations supported by up-to-date data. ... Read more

Product Description

Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthy compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants, are of much interest. The two volumes of Oxidation in foods and beverages and antioxidant applications review food quality deterioration due to oxidation and methods for its control.

The first volume focuses on oxidation mechanisms and antioxidant activity. Initial chapters in Part One describe oxidation processes in foods, including the role of metals, heme proteins and lipoxygenase. The impact of oxidation on food flavour and the health aspects of oxidized fats are also covered. Final chapters in Part One review the measurement of the extent of lipid oxidation and methods for food shelf-life determination. Part Two discusses the ways in which antioxidants inhibit food oxidation, factors affecting antioxidant efficacy, methods to measure antioxidant activity and novel antioxidants.

With its distinguished international team of editors and contributors, the two volumes of Oxidation in foods and beverages and antioxidant applications are standard references for R&D and QA professionals in the food industry, as well as academic researchers interested in food quality.

Product Description

This work lists comprehensively over 20,000 terms commonly used in food science with their Chinese equivalents. It is a useful and valuable reference, especially when biotechnology, environmental protection, organic and natural food nutrition, etc. have become popular topics of discussion among people.

Product Description
A popular book in its first edition, The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition continues to provide students with practical knowledge of the fundamentals of designing, executing, and reporting the results of a research project. Presenting experiments that can be completed, in many cases, without requiring extensive student laboratory facilities, the authors include new exercises in the areas of physical properties, lipids, proteins, and gelatin. Also new in this edition are a brief introduction to each laboratory exercise and a listing of materials needed, approximate time needed for completion, and possible complications and/or pitfalls.Tested and refined for over 20 years, and performed by thousands of students, experiments are presented within 12 planned laboratory sessions. This flexible format allows you to create your own laboratory sessions by choosing the number and order of sessions and experiments to be performed. In addition to the well-tested experiments, The Food Chemistry Laboratory, Second Edition provides students with information on accessing food chemistry literature, research proposal preparation, preparing oral and written technical reports, and an evaluation score sheet. Guidelines for preparing laboratory notebooks are also included and a handy appendix allows rapid access to directions for setting up a difference testing experiment. ... Read more

Customer Reviews (2)

Awesome
The book was in brand new shape, other than for the "used" sticker on it I can't even tell it's been used and I got it at a good price compared to the bookstores. Delivery time was good too, it came right when I thought it would and I didn't have to sit around and wait for it.

'maduración
como se debe realizar la maduración en los platano ... Read more

Product Description
A comprehensive and accessible textbook, Food Packaging: Principles and Practice, Second Edition presents an integrated approach to understanding the principles underlying food packaging and their applications. Integrating concepts from chemistry, microbiology, and engineering, it continues in the fine tradition of its bestselling predecessor - and has been completely updated to include new, updated, and expanded content.

The author divides the book's subject matter into five parts for ease-of-use. The first part addresses the manufacture, properties, and forms of packaging materials, placing emphasis on those properties that influence the quality and shelf life of food. The second part then details the various types of deteriorative reactions that foods undergo, examines the extrinsic factors controlling their reaction rates, and discusses specific factors influencing shelf life and the methodology used to estimate that shelf life.

Chapters on the aseptic packaging of foods, active and intelligent packaging, modified atmosphere packaging, and microwavable food packaging are explored in the third part, while the fourth part describes packaging requirements of the major food groups. The final section examines the safety and legislative aspects of food packaging. The book also includes over 300 industry abbreviations, acronyms, and symbols, and an expansive index.

What's New in the Second Edition:

The author maintains a website with more information. ... Read more

Product Description
Separated into four parts including an introduction to food, beverage, and labor cost controls followed by separate sections each devoted to food, beverage, and labor, this classic text has been updated in this new Ninth Edition. In this new edition, key terms, key concepts, review questions, and spreadsheet exercises reinforce and support readers understanding. It also features increased discussion and examples of technology use in food and beverage operations, a running case study, and a separate chapter on menu analysis and engineering. This text is well suited for classroom, professional training, and on-the-job use.

Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file. ... Read more

Customer Reviews (3)

Excellent condition!
I purchased this book for almost half as much as the campus bookstore was selling it for, and it arrived in a timely manner in excellent condition. Thanks!

Very Disappointing
I used this text as an instructor in a university-level Cost Control Systems course and was exceptionally disappointed. The book is riddled with errors, as are the accompanying Excel exercises on the CD-ROM. This book takes a relatively simple subject and makes it exceptionally confusing through it's poor delivery. For added difficulty, they didn't change the instructor's manual when they switched editions. They simply slapped a new cover on the old edition's manual, so it doesn't match up to the questions and problems. When I spoke with the publisher, they were friendly but offered no real assistance. Please don't have your students waste their money on this book.

A great value
I needed this book for my Accounting class, and by buying it at Amazon.com I saved a lot of money. The book was in great shape, like new. ... Read more

Product Description

This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry once again meets and surpasses the standards of quality, comprehensive information set by its predecessors. This edition introduces new editors and contributors, who are recognized experts in their fields. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. 
The fourth edition presents an entirely new chapter, Impact of Biotechnology on Food Supply and Quality, which examines the latest research in biotechnology and molecular interactions. Two former chapters receive extensive attention in the new edition including Physical and Chemical Interactions of Components in Food Systems (formerly “Summary: Integrative Concepts”) and Bioactive Substances: Nutraceuticals and Toxicants (formerly “Toxic Substances”), which highlights bioactive agents and their role in human health and represents the feverish study of the connection between food and health undertaken over the last decade. It discusses bioactive substances from both a regulatory and health standpoint.
Retaining the straightforward organization and detailed, accessible style of the original, this edition begins with an examination of major food components such as water, carbohydrates, lipids, proteins, and enzymes. The second section looks at minor food components including vitamins and minerals, colorants, flavor, and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk and the postmortem physiology of edible muscle and post-harvest physiology of plant tissues. Useful appendices provide keys to the international system of units, conversion factors, log P values calculation, and the Greek alphabet.

Customer Reviews (5)

Fennema's 4th ed. Food Chemistry
The book is comprehensive and, assuming you don't have access to the earlier versions, completely worth the purchase.

Great!
The delivery was just on time. The book was brand new and it was really in good condition when I received. The package was perfect as well.
This book is a "must" for food scientists to keep for future career. I highly recommend it!

Buen producto, envio excelente
Este libro muestra de manera completa una vision sobre la quimica de los alimentos, con ejemplos y discusiones. Imprecindible para cursar las materias asociadas a la quimica alimentaria

Nice book
Great decision to buy this book from Amazon. The price is competitive and the delivery is fast. I would love to recommend this way of buying other stuff through Amazon.com

Great Reference Material
This book is great as a reference book, but if you're looking for the typical textbook setup where you look up a broad topic, then this probably isn't the right choice for you.It has very specific, to-the-point descriptions about particular things like compounds and additives and the like.No real "practice" material questions. ... Read more