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
Introduces the basic science behind food chains and presents experiments to show how they work. ... Read more

Product Description
The control of food safety in modern food processing reliesupon HACCP and other systems that identify hazards and defineprocesses tocontrol them. These demand a thorough understanding ofthe propertiesof microbial pathogens under all the conditions thatcould be foundin foods and the food processing environment.Detailed informationabout each of the main organisms responsible forcausing microbialfood poisoning is presented here in an accessibleand systematic way.An overview of key properties for each organismis followed by aseries of tables detailing the response of theorganism under a rangeof variable conditions. This information hasbeen prepared by theInternational Commission for the MicrobiologicalSpecifications ofFoods (ICMSF). ... Read more

Product Description
Food safety is one of today's major concerns. One important factor in food safety is cleaning and sanitation of the equipment used in the food, dairy, beverage, brewery and hospitality industry. Cleanliness is a relevant factor; the public consumes more and more prepared or semi-prepared foods. The consequences of contamination can be catastrophic for the public and the economic and legal implications for the producer can be devastating. There have been several large and medium size enterprises bankrupted by a national recall of their contaminated products.This book was prepared with the practical and technical experience of many years working on real cases, improving in general the cleanliness and sanitation of the equipment where the food or beverage was prepared and packed.Know and apply these principles and you will reduce costs and improve cleanliness and sanitation.It is complemented with more than 50 spreadsheets of the most useful and used calculations. It includes an updated bibliography and important commercial references. ... Read more

Customer Reviews (2)

It is a great addition to your library
I bought it for training purpose, and I got a great book.It has a lot of good information and data. It is written in easy to understand words.

Wonderfull Cleaning and Sanitation Manual
Having 10 years as a Food and Beverage Engineer I can tell you that this book has top information that has the right balance between Physical Chemical knowledge with fiel real experinences.I haven't seen another book with so much practical information and references.Besides, I found that this book has updated info about actual MSDS standars formats, speadsheet files for easy calculations, internet links and suppliers guide related to cleaning and sanitation at food and beverage industry!!

... Read more

Product Description
This volume covers all the basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. It provides fundamental theories, psychological and statistical, that form the basis and rationale for sensory test design. Statistics used in sensory evaluation are also demonstrated both as stand-alone material presented in appendices and as integrated applications in the context of appropriate sensory methods. Chapters are constructed so that beginning students who want only the practical aspects of conductingsensory test will see clear instruction on how test should be conducted. Advanced students and practitioners will enjoy the more detailed sections on rationale and related issues. ... Read more

Customer Reviews (2)

Necessary Resource
Gregory Graybill says -- "I have used this book as the main reference to develop my company's flavor control program.Chapter 16 - Sensory Evaluation in Quality Control - has been especially useful".Gregory Graybill, Director of Quality at Precise Food Ingredients.

Required for class, also a great reference
Ordered the book from Amazon and got it very quickly. It was required for the class I'm taking, but there's a wealth of information inside, and I'm definitely hanging on to it as a reference once the course is done.

Not only does it provide a practical and theoretical overview of sensory testing, but it contains all of the statistics necessary to evaluate your experiments. There are plenty of reference tables in the appendix, removing the need to do a lot of math in order to determine significance of results.

I would definitely recommend this book to anyone who is in the sensory field ... Read more

Product Description
Capturing the most recent research in food science and technology, this book focuses on the science underlying all aspects of food–including the principles that determine safe storage, handling, and preparation. ... Read more

Customer Reviews (4)

Experimental Foods
A little worn but there was no writing or highlighting and that is what mattered the most to me.

Textbook review
Excellent service. Item arrived promptly and as expected. would definitely purchase again from this company.

Science of food textbook
I found this to be an interesting and useful book for a cook outside of the professional cooking arena. It seems like a sound textbook, but I used it independently. I have paired this thick tome with the thin The Science of Cooking for what seems to me to be a nearly perfect pairing. Barham hits from the science side, you really understand what's happening physically, and McWilliams comes in from the culinary side tackling the same issues. Solid science and good cooking.

Experimental foods
The book arrived in the expected amount of time, there was replying to the seller saying I didn't recieve my book yet.I rented a book this semester from another site and it is taking over a month to get my book, it is better to just buy it on Amazon and sell it back. ... Read more

Product Description
With 30 revised and updated chapters, the new edition of this classic text brings benefits to professors and students alike who will find new sections on proteobacteria, bottled water, food sanitizers (eletrolyzed oxidating water, ozone, chlorine, activin, chitosans, endolysins, etc.), bicontrol, biosensors quorum sensing, molecular genetic methods of analysis, food safety objectives, noroviruses, and prions. The book builds on the trusted and established sections on food preservation by modified atmosphere, high pressure and pulsed electric field processing, food-borne pathogens, food regulations, fresh-cut produce, new food products, and risk assessment and analysis.  In-depth references, appendixes, illustrations, index and thorough updating of taxonomies make this an essential for every food scientist. ... Read more

Customer Reviews (3)

lot of well presented info!
Used this book during my studies and found in it most information for my microbiology class (and it was not an easy task, teacher was very demanding)!

Modern Food Microbiology
This book I used when I did my masters of Food Science. This book has nominated as a reference book for the course work of Food Microbiology.

To have the reference copy I ordered this book for my personnel library.

Good overview and coverage
This book has a relatively good coverage of most microbiological issues, but I would have liked to seen more coverage on yeasts and also food and industrial applications.Thorough coverage on food borne illnesses. ... Read more

Product Description
The rapidly expanding field of food safety includes many new developments in the understanding of the entire range of toxic compounds found in foods -- whether naturally occuring or having been introduced by industry or food processing methods.This second edition of Introduction to Food Toxicology explores these development while continuing to provide a core understanding of the basic principles of food toxicology.

Introduction to Food Toxicology 2nd edition includes new and updated coverage of key topics including the circulatory systems and their influence on toxicity, molecular mechanisms of absorption and excretion, the multiplicity and specificity of phase I and II reactions, toxins from marine food sources including the growing number of toxins from symbiotic bacteria, algae and plankton, focus on the occurrence and modes of action of the central mycotoxins and information on emerging problems, including fumonisins, regulations, including the Food Quality Control Act, solid-pfase extraction, immuno assay, and LC/MS, mechanisms of regulation of xenobiotic activation and deactivation, developments in the modes of action and impact of natural toxins in food plants, a comprehensive review of the issues surrounding dioxins, the function of antioxidants and their toxicological aspects, acrylamide, its occurrence, toxicity and regulation on its use, phytochemicals, their beneficial effects and the modes of action of this growing group of nutraceuticals from food plants and diet and drug interactions.

*New information on:
--Solid-phase extraction, immuno assay, and LC/MS
--Mechanisms of regulation of xenobiotic activation and deactivation
--Developments in the modes of action and impact of natural toxins in food plants
--A comprehensive review of the issues surrounding dioxins
--The function of antioxidants and their toxicological aspects
--Acrylamide, its occurrence, toxicity and regulation on its use
--Phytochemicals, their beneficial effects and the modes of action of this growing group of nutraceuticals from food plants
--Diet and drug interactions ... Read more

Product Description
What's the secret relationship between the strawberry and the pineapple? Between mint and Sauvignon Blanc? Thyme and lamb? Rosemary and Riesling?

In Taste Buds and Molecules, sommelier François Chartier, who has dedicated over twenty years of passionate research to the molecular relationships between wines and foods, reveals the fascinating answers to these questions and more. With an infectious enthusiasm, Chartier presents a revolutionary way of looking at food and wine, showing how to create perfect harmony between the two by pairing complementary (and often surprising) ingredients. The pages of this richly illustrated practical guide are brimming with photos, sketches, recipes from great chefs, and tips for creating everything from simple daily meals to tantalizing holiday feasts.

Wine amateurs and connoisseurs, budding cooks and professional chefs, and anyone who simply loves the pleasures of eating and drinking will be captivated and charmed by this journey into the hidden world of flavours. ... Read more

Product Description
"This is a superb ethnographic work that can, and should, revolutionize a good deal of anthropology and the philosophy of science. . . . For anyone interested in Latin American traditional agriculture, it will be a 'must read.'"--Eugene Anderson, Professor of Anthropology, University of California, RiversideZapotec farmers in the northern sierra of Oaxaca, Mexico, are highly successful in providing their families with abundant, nutritious food in an ecologically sustainable fashion, although the premises that guide their agricultural practices would be considered erroneous by the standards of most agronomists and botanists in the United States and Europe. In this book, Roberto González convincingly argues that in fact Zapotec agricultural and dietary theories and practices constitute a valid local science, which has had a reciprocally beneficial relationship with European and United States farming and food systems since the sixteenth century.González bases his analysis upon direct participant observation in the farms and fields of a Zapotec village. By using the ethnographic fieldwork approach, he is able to describe and analyze the rich meanings that campesino families attach to their crops, lands, and animals. González also reviews the history of maize, sugarcane, and coffee cultivation in the Zapotec region to show how campesino farmers have intelligently and scientifically adapted their farming practices to local conditions over the course of centuries. By setting his ethnographic study of the Talea de Castro community within a historical world systems perspective, he also skillfully weighs the local impact of national and global currents ranging from Spanish colonialism to the 1910 Mexican Revolution to NAFTA. At the same time, he shows how, at the turn of the twenty-first century, the sustainable practices of "traditional" subsistence agriculture are beginning to replace the failed, unsustainable techniques of modern industrial farming in some parts of the United States and Europe. ... Read more

Product Description

This book explains the how’s and the why’s that are basic to the production of safe, high-quality foods.   Its goal is to help students develop an understanding of food preparation and science within the context of societal concerns related to health and food safety. By integrating scientific principles of food preparation with the basic production techniques, it enables students to develop a strong foundation in each of the topics. This edition retains popular features such as Science Notes, Cultural Accents, and Ingredient Highlights and contains a new feature focusing on food evaluation.  Essential for all students majoring in food science, dietetics, and nutrition; the book’s knowledge base will help prepare individuals to function effectively in their future careers.

Customer Reviews (3)

Very Good Condition
The book came earlier than the anticipated time.It was in very good condition as per the advertisement. I am very satisfied!

Food Fundementals
This text is very clear and informative. It has a wide breadth suited to an introductory course. I really like the design and layout of the text as well

The science of food explained!
I bought this book in anticipation of taking my first college course (after graduating high school 17 years ago!).I have been reading it before the class starts because it is a very fascinating and comprehensive guide with (fairly) easy-to-understand explanations of the scientific breakdown of all of our favorite foods.Even if the class is cancelled, I will still keep this as a great compliment to my cookbooks! ... Read more

Product Description

In this era of emphasis on food safety and security, high-volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge for the food processing and food preparation industry.

Now in its 5^th Edition, the highly acclaimed Principles of Food Sanitation provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. The highly acclaimed textbook and reference addresses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment. It also presents specific directions for applying these concepts to attain hygienic conditions in food processing or food preparation operations.

New features in this edition include:

• A new chapter on the concerns about biosecurity and food sanitation
• Updated chapters on the fundamentals of food sanitation, contamination sources and hygiene, Hazard Analysis Critical Control Points, cleaning and sanitizing equipment, and waste handling disposal
• Comprehensive and concise discussion about sanitation of low-, intermediate-, and high-moisture foods

Customer Reviews (1)

Principles of Food Sanitation
I purchased multiple copies to hand out to folks in my company.It has been a very valuable resource to them in their jobs. ... Read more

Product 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 in-depth technical overview of the basic principles of food science.

Product Description
Science experiments covering elementary science for related grade levels.These texts stress the importance of forming theories, making careful observations, and drawing sound conclusions.All equipment can be found in any home or classroom. ... Read more

Customer Reviews (1)

Awesome Cover!
The book is great for getting kids interested in science, but what blew me away is the cover photograph.It really captures the essence of why science is fun. ... Read more

Product Description
"Do you want to turn your passion for food into a career? Take a bite out of the food world with help from the experts in this first-of-its-kind What Color Is Your Parachute? for food related careers. Maybe you're considering culinary school, maybe you're about to graduate, or maybe you're looking for an exciting career change. How can you translate your zest for flavor into a satisfying profession? Should you become a chef or open a specialty foods shop, write cookbooks or try your hand at food styling? Culinary careers are as varied as they are fascinating--the only challenge is deciding which one is right for you. Filled with advice from food-world pros including luminaries such as Alice Waters, Chris Kimball, Betty Fussell and Darra Goldstein, Food Jobs will set you behind the stove of your dream career.In this tasty, nourishing book, food industry veteran Irena Chalmers offers profiles of food jobs by the dozen--everything from the traditional (maitre d', caterer, dietician) to the behind-the-scenes (restaurant consultant, kitchen designer, hotel promoter) to the holy-cow-I-can-get-paid-for-that? (yacht chef, tea taster, fortune cookie message writer). Chalmers provides essential information for getting started and succeeding in your chosen culinary role including job descriptions, candid musings on what the job really entails and who it's really for, and testimonials from the best in the field (Bobby Flay, Todd English, Gordon Hamersly, Francois Payard, Danny Meyer, Anthony Bourdain and more). The book also presents an array of resources on where to find more information to put you ahead of the competition. Bursting with real-life wisdom from those who've been there, Food Jobs will expose you to the myriad of different food jobs available and guide you to the one that's right for you. " ... Read more

Customer Reviews (30)

A Must Have For Those Wanting To Work in The Food Industry!
If you subscribe to Can I get the Recipe? ([...]) chances are you love food, experimenting with recipes and cooking. And if you love cooking and food, chances are you've considered a career in the food industry at some point in you life. But what type of job? Doing what? Working where?

As a foodie and avid cook, I am always on the lookout for suitable opportunities in the culinary field. Within only a few pages, I found Food Jobs to be an informative, inspirational, and charming read. Great for budding culinary professionals or those seeking a change within the culinary world will find Food Jobs an invaluable read.In it you will find sage advice from top culinary professionals as well as a variety of food-related websites to explore. There are also endless hints and tips - from writing the perfect query letter to crucial information on how to put your best foot forward with prospective employers.

With Food Jobs, detailed information on just about every food job imaginable is at your finger tips!

Helpful and Engaging
This book is a must-read for anyone contemplating a career in the Culinary Arts or for those in the industry looking for a change. Not only does it give comprehensive job descriptions, it also provides well thought out tips for getting started on finding a job you'll love within this ever-growing field. It also provides interesting and helpful profiles, from well-respected individuals in the industry, that share their recipes for success. Perfect for food lovers, culinary students, and food professionals alike, food Jobs is the ideal one-stop resource for anyone interested in a culinary career.

Tons of Great Info for the Food Obsessed
I can't be objective about this book because I have adored Irena since I heard her speak at an International Association of Culinary Professionals annual conference years ago. She was hilarious and wise, and I vowed to get to know her.

I have, and now we are friends. I was a guest speaker at her class last year, and she published an excerpt from my book, Will Write for Food, in Food Jobs. So of course I think this book is good reading, practical, and jammed with good ideas and insights.

Coming from a culinary school perspective, Irena begins with jobs in restaurants in food service, then covers retail jobs, art and design. There's a big chapter on media, where you'll find out how people became culinary historians, recipe developers, recipe contest winners, food radio hosts and media trainers, culinary copywriters and television producers. The book moves on to jobs in promotion and publicity, history and culture, science and technology and farming. Throughout are sidebars of advice by luminaries such as Nach Waxman, proprietor of Kitchen Arts & Letters bookstore in New York, and author Betty Fussell. At the end, Irena advocates getting an education, and lists culinary schools, scholarships, and teaching.

For anyone looking for a culinary career...
This is a MUST read for anyone looking to reinvent their own current culinary career or transfer present skills into the culinary world.As we all know, in this business, anything is possible with a little creativity and dedication.I would recommend this book to anyone searching for the inspiration needed to add a little flavor to their work life.

Opening the Kitchen Door
I recently had the privilege of attending a lecture by award-winning food writer Irena Chalmers "Food Jobs, Your Career, What's Next?"

Her culinary knowledge is incredible and approach to pursuing a career in the food industry enthusiastic.

I was delighted to find her latest book, Food Jobs 150 Great Jobs for Culinary Students, Career Changers and FOOD Lovers continues in the same venue. Look no further, Chalmers with her wit and wisdom offers everything from ideas to tips, websites, starting your own business, advice from culinary professionals to food jobs you might never have thought of before - fortune-cookie message writer, culinary librarian or ice cream taster.

Chalmers has found a way to explore endless job possibilities in the food industry. It has given me many new avenues to explore.

Looking for a new career in the culinary world or contemplating a change, Food Jobs is the tool that keeps on giving. ... Read more

Customer Reviews (2)

the technology and process, apparatus of gelatin
please give me any imformation about technology, apparatus and process of gelatin such as degreasing, liming, drying and etc .

A "bible" regarding gelatin
I have only a copy of the index and very good references of expertises in gelatin formulations. ... Read more

Product Description

Widely regarded as a standard work in its field, this book introduces the range of processing techniques that are used in food manufacturing. It explains the principles of each process, the processing equipment used, operating conditions and the effects of processing on micro-organisms that contaminate foods, the biochemical properties of foods and their sensory and nutritional qualities.

The book begins with an overview of important basic concepts. It describes unit operations that take place at ambient temperature or involve minimum heating of foods. Subsequent chapters examine operations that heat foods to preserve them or alter their eating quality, and explore operations that remove heat from foods to extend their shelf life with minimal changes in nutritional quality or sensory characteristics. Finally, the book reviews post-processing operations, including packaging and distribution logistics.

The third edition has been substantially rewritten, updated and extended to include the many developments in food technology that have taken place since the second edition was published in 2000. Nearly all unit operations have undergone significant developments, and these are reflected in the large amount of additional material in each chapter. In particular, advances in microprocessor control of equipment, ‘minimal’ processing technologies, genetic modification of foods, functional foods, developments in ‘active’ or ‘intelligent’ packaging, and storage and distribution logistics are described. Developments in technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time.

Customer Reviews (2)

a lot of details and updated info
i like this book, it help with my food processing class. i have the last version as well, and found this one has a lot more details and updated information about the method. they are well organized in the book too, it s great!

Encyclopedic knowledge
This book covers the all the basic items.It gets to very technical details, and yet it is readable. ... Read more

Product Description
A feast for all food writers, The Resource Guide for Food Writers is a comprehensive guide to finding everything there is to know about food, how to write about it and how to get published. An educator at the Culinary Institute of America, Gary Allen has compiled an amazing handbook for anyone who wants to learn more about food and share that knowledge with others.

Including a foreword by Mr. Tim Ryan, Senior Vice President of the Culinary Institute of America, this multifaceted guide teaches readers how to:
* find appropriate libraries
* use catalogs, directories, bibliographies and periodicals
*and locate specialty booksellers.

Chapters on the writing process provide real guidance on:
*how to write
*what resources are helpful
*and how to combat writer's block In the final section, the intimidating task of getting published is tackled with specific help in drafting proposals and finding the appropriate publisher.

An impressive menu of resources, this authoritative reference is essential for every epicurean, from the food service professional to the ambitious home gourmet.Amazon.com Review
Whether you're writing about medieval food or salt, radishesor Balinese cooking, you'll find an organization, publication, Website, or other aid for your research sandwiched between the covers ofGary Allen's Resource Guide for Food Writers. Allen's book isdivided into three sections. The first lists sources, includingfood-related library collections, organizations, Internet newsgroups,33 pages worth of periodicals (among them, Food InsectsNewsletter, Garlic Times, and Hive Lights), and evenmore of food-related Web sites. From there Allen moves onto interviewtechniques (hint: "writers should be quiet during interviews"),culinary reference works, writing guides, recipe formatting, andfood-writing courses and conferences. The book's final section lightson book proposals, markets, self- and Web publishing, agents,copyrights--even stock photography. One longs sometimes for somecritical evaluation of the resources listed, but what the book lacksin assessment it makes up for in sheer volume ofinformation. --Jane Steinberg ... Read more

Customer Reviews (1)

Good and plenty
This book is extremely thorough - a wealth of information. Gary Allen certainly did his homework. I write a food column and do freelance food writing -I'm always looking for any books for food writers. The ResourceGuide for Food Writers is very helpful. ... Read more

Product Description
This authoritative reference furnishes exhaustive, single-source coverage of the production and postharvest technology of more than 70 major and minor vegetables grown in tropical, subtropical, and temperate regions throughout the world.Providing comparative data for each vegetable presented, the Handbook of Vegetable Science and Technologydiscusses morphology, anatomy, taxonomy, and cultivarsdetails soil and climatic requirements, propagation, cultural practices, harvesting, and pest and disease controlexplains postharvest handling, including sorting, grading, packaging, and transportationdescribes the chemical constituents of each vegetable such as carbohydrates, proteins, vitamins, minerals, dietary fiber, and flavoring compoundsexamines low-temperature, controlled-atmosphere, and subatmospheric storage and the use of irradiation to improve shelf-lifeaddresses canning, freezing, drying, and dehydration as well as the processing of vegetables into value-added productsand more!Written by over 25 experts from North America and Asia, the Handbook of Vegetable Science and Technology is an indispensable resource for agricultural, food, and nutrition engineers and chemists; crop and food scientists and technologists; horticulturists; botanists; agriculturists; agronomists; plant pathologists; postharvest technologists; and upper-level undergraduate and graduate students in these disciplines. ... Read more