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Author: Robert L. Shewfelt
Publisher: CRC Press
ISBN: 1482209756
Category : Technology & Engineering
Languages : en
Pages : 430
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Book Description
Written as an introductory food science textbook that excites students and fosters learning, the first edition of Introducing Food Science broke new ground. With an easy-to-read format and innovative sections such as Looking Back, Remember This!, and Looking Ahead, it quickly became popular with students and professors alike. This newly revised second edition keeps the features that made the first edition so well liked, while adding updated information as well as new tables, figures, exercises, and problems. See What’s New in the Second Edition: New chapter Sustainability and Distribution Approximately 60 new tables and figures New section at the end of each chapter with problems / exercises to test comprehension Now includes a glossary The book consists of four sections with each one building on the previous section to provide a logical structure and cohesiveness. It contains a series of problems at the end of each chapter to help students test their ability to comprehend the material and to provide instructors a reservoir for assignments, class discussions, and test questions. At least one problem at the end of each chapter involves a calculation so that students can strengthen their quantitative skills. The text introduces the basics of food science and then building on this foundation, explores it sub-disciplines. The well-rounded presentation conveys both commercial and scientific perspectives, providing a true flavor of food science and preparing students for future studies in this field.
Author: Robert L. Shewfelt
Publisher: CRC Press
ISBN: 9781482209747
Category : Technology & Engineering
Languages : en
Pages : 0
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Book Description
The second edition of a bestseller, this textbook introduces the basics of food science, then building on this foundation, explores it sub-disciplines. This format has been retained to provide students with a well-rounded understanding of the field. The new edition contains revised or additional information on sustainability, molecular gastronomy, culinology, My Plate replacing My Pyramid, clean labels, the assault on processed foods and food scientists by several authors, the new food-safety regulations. It also provides additional pedagogical features, including end-of-chapter questions and a glossary while retaining the popular Looking Back, Remember This!, and Looking Ahead sections.
Author: Robert L. Shewfelt
Publisher: CRC Press
ISBN: 1482209756
Category : Technology & Engineering
Languages : en
Pages : 430
Get Book Here
Book Description
Written as an introductory food science textbook that excites students and fosters learning, the first edition of Introducing Food Science broke new ground. With an easy-to-read format and innovative sections such as Looking Back, Remember This!, and Looking Ahead, it quickly became popular with students and professors alike. This newly revised second edition keeps the features that made the first edition so well liked, while adding updated information as well as new tables, figures, exercises, and problems. See What’s New in the Second Edition: New chapter Sustainability and Distribution Approximately 60 new tables and figures New section at the end of each chapter with problems / exercises to test comprehension Now includes a glossary The book consists of four sections with each one building on the previous section to provide a logical structure and cohesiveness. It contains a series of problems at the end of each chapter to help students test their ability to comprehend the material and to provide instructors a reservoir for assignments, class discussions, and test questions. At least one problem at the end of each chapter involves a calculation so that students can strengthen their quantitative skills. The text introduces the basics of food science and then building on this foundation, explores it sub-disciplines. The well-rounded presentation conveys both commercial and scientific perspectives, providing a true flavor of food science and preparing students for future studies in this field.
Author: Robert L. Shewfelt
Publisher: CRC Press
ISBN: 142001272X
Category : Medical
Languages : en
Pages : 386
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Book 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
Author: Charis M. Galanakis
Publisher: Academic Press
ISBN: 0128204389
Category : Technology & Engineering
Languages : en
Pages : 276
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Book Description
Gastronomy and Food Science fills the transfer knowledge gap between academia and industry by covering the interrelation of gastronomy and food and culinary science in one integral reference. Coverage of the holistic cuisine, culinary textures with food ingredients, the application of new technologies and gastronomy in shaping a healthy diet, and the recycling of culinary by-products using new is also covered in this important reference. Written for food scientists and technologists, food chemists, and nutritionists, researchers, academics, and professionals working in culinary science, culinary professionals and other food industry personnel, this book is sure to be a welcomed reference. - Discusses the role of gastronomy and new technologies in shaping healthy diets - Describes a toolkit to capture diversity and drivers of food choice of a target population and to identify entry points for nutrition interventions - Presents the experiential value of the Mediterranean diet, elaio-gastronomy, and bioactive food ingredients in culinary science - Explores gastronomic tourism and the senior foodies market
Author: Anne Murcott
Publisher: Bloomsbury Publishing
ISBN: 1350022047
Category : Social Science
Languages : en
Pages : 241
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Book Description
This textbook equips students with the ability to analyze and think critically about contemporary food topics. A thorough introduction to the sociology of food and eating, the book also acts as a primer to the discipline of sociology more generally. Chapters start with a 'common sense' assumption about food which students frequently encounter in their own lives or in the mass media. Topics include family meals, ethnic cuisines, cooking skills and convenience foods, eating out, food waste, and 'overpackaging'. Anne Murcott shows how systematic academic research approaches can allow students to move beyond 'conventional wisdoms' to examine sociological perspectives on food and eating. Key sociological concerns such as class, gender, age, ethnicity, power and identity are also introduced, accompanied by a wide range of examples from around the globe. By the end, readers will be able to think more critically and to apply sociological approaches to questions about food and society. Introducing the Sociology of Food and Eating is an essential introductory textbook for students in sociology and food studies. It provides readers with a solid basis for success in their studies - and with a new understanding of their own attitudes to food and eating.
Author: Harvey Blatt
Publisher: MIT Press
ISBN: 026226045X
Category : Technology & Engineering
Languages : en
Pages : 347
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Book Description
The complete story of what we don't know, and what we should know, about American food production and its effect on health and the environment. We don't think much about how food gets to our tables, or what had to happen to fill our supermarket's produce section with perfectly round red tomatoes and its meat counter with slabs of beautifully marbled steak. We don't realize that the meat in one fast-food hamburger may come from a thousand different cattle raised in five different countries. In fact, most of us have a fairly abstract understanding of what happens on a farm. In America's Food, Harvey Blatt gives us the specifics. He tells us, for example, that a third of the fruits and vegetables grown are discarded for purely aesthetic reasons; that the artificial fertilizers used to enrich our depleted soil contain poisonous heavy metals; that chickens who stand all day on wire in cages choose feed with pain-killing drugs over feed without them; and that the average American eats his or her body weight in food additives each year. Blatt also asks us to think about the consequences of eating food so far removed from agriculture; why unhealthy food is cheap; why there is an International Federation of Competitive Eating; what we don't want to know about how animals raised for meat live, die, and are butchered; whether people are even designed to be carnivorous; and why there is hunger when food production has increased so dramatically. America's Food describes the production of all types of food in the United States and the environmental and health problems associated with each. After taking us on a tour of the American food system—not only the basic food groups but soil, grain farming, organic food, genetically modified food, food processing, and diet—Blatt reminds us that we aren't powerless. Once we know the facts about food in America, we can change things by the choices we make as consumers, as voters, and as ethical human beings
Author: Marcia Talhelm Edson
Publisher: Stenhouse Pub
ISBN: 9781571108074
Category : Education
Languages : en
Pages : 149
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Book Description
Young children arrive at school with unrestrained curiosity and wonder about the world. A fact-based, hands-on activity approach to teaching science, however, is not enough to help them deepen their scientific thinking or discoveries. In Starting with Science: Strategies for Introducing Young Children to Inquiry, Marcia Talhelm Edson explores the big ideas surrounding inquiry-based science; she helps teachers thoughtfully plan for and implement a conceptual approach to teaching and learning science so students can engage in observation, questioning, predictions, collaboration, data collection, and a deeper understanding of topics important to their lives. Through numerous examples from classroom discussions, teacher commentary, and children's work samples, Starting with Science provides practical suggestions and models for beginning teachers as well as those who are fine-tuning their practice. Four key questions underlie the book: What is inquiry-based science? How can pre-K, kindergarten, and primary-grade teachers incorporate inquiry-based science when faced with limited science background, insufficient time, and lack of resources? What roles do the children, the teacher, and the environment play in an inquiry-based science program? What instructional strategies are effective in implementing inquiry-based science? In answering these questions, Edson provides a framework from which teachers can devise their own in-depth inquiry investigations based on district requirements and students' own interests. She also integrates literacy opportunities as well as explicit suggestions for effective assessment of inquiry-based science. Starting with Science shows us what inquiry looks like in an early childhood classroom and introduces strategies teachers can employ to confidently and competently teach science to students in grades pre-K-2. Children will gain skills for problem solving and an attitude about learning that they will carry with them not just to the next grade but throughout their lives.
Author: Robert C. Baker
Publisher: Elsevier Science Limited
ISBN: 9780444429155
Category : Technology & Engineering
Languages : en
Pages : 287
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Book Description
Development of new food products is an extremely broad area involving chemistry, biochemistry, nutrition, microbiology, marketing, law, economics, food science and business. The authors' aim is to provide the reader with comprehensive background information by introducing the elements that must be undersood to bring a successful food product to the market. These elements include food constituents and functionality, ingredient functions and selection, organoleptic principles and evaluation, quality control and quality assurance, preservation, packaging, marketing, trademarks, patents and labels, regulatory aspects of food processing, and nutritional aspects. In addition, examples of new products developed at Cornell University are discussed and formulas and procedures are described. Finally, future trends in the food industry are considered. This book is directed at those involved in the commercial processing of food and food products and who are active in the field of new product development, or who may be considering a venture into this complex activity. It is also intended for college and university food science or food technology students, a large percentage of whom will become involved with product development in their professional careers.
Author: Robert L. Shewfelt
Publisher: Springer
ISBN: 3319453947
Category : Technology & Engineering
Languages : en
Pages : 279
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Book Description
It has become popular to blame the American obesity epidemic and many other health-related problems on processed food. Many of these criticisms are valid for some processed-food items, but many statements are overgeneralizations that unfairly target a wide range products that contribute to our health and well-being. In addition, many of the proposed dangers allegedly posed by eating processed food are exaggerations based on highly selective views of experimental studies. We crave simple answers to our questions about food, but the science behind the proclamations of food pundits is not nearly as clear as they would have you believe. This book presents a more nuanced view of the benefits and limitations of food processing and exposes some of the tricks both Big Food and its critics use to manipulate us to adopt their point of view. Food is a source of enjoyment, a part of our cultural heritage, a vital ingredient in maintaining health, and an expression of personal choice. We need to make those choices based on credible information and not be beguiled by the sophisticated marketing tools of Big Food nor the ideological appeals and gut feelings of self-appointed food gurus who have little or no background in nutrition.
Author: Stuart Hart
Publisher: Stanford University Press
ISBN: 150363874X
Category : Business & Economics
Languages : en
Pages : 521
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Book Description
From the author of Capitalism at the Crossroads, a call to consciousness—and action—for individuals, organizations, communities, and nations. Our current Milton Friedman–style "shareholder primacy capitalism," as taught in business schools and embraced around the world, has become dangerous for society, the climate, and the planet. Moreover, Stuart L. Hart argues, it's economically unnecessary. But there are surprising reasons for hope—from the history of capitalism itself. Beyond Shareholder Primacy argues that capitalism has reformed itself twice before and is poised for a third major reformation. Retelling the origin story of capitalism from the fifteenth century to the present, Hart argues that a radically sustainable, just capitalism is possible, and even likely, in our lifetime. Hart describes what it will take to move beyond capitalism's present worship of "shareholder primacy," including reforms to all major economic institutions. A key requirement is eliminating the "externalities" (or collateral damage) of our current shareholder capitalism. Sustainable capitalism will explicitly incorporate the needs of society and the planet, include a financial system that allows leaders to prioritize the planet, reorganize business schools around sustainable management thinking, and enable corporations not just to stop ignoring the damage they cause, but actually begin to create positive impact.
