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Author: Bamboo Umbrella Books
Publisher:
ISBN: 9781095747070
Category :
Languages : en
Pages : 102
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Book Description
A useful notebook for food technology students in a convenient size of 5 x 8 inches (12.7 x 20.32 cm) dimensions. Portable paperback, suitable for briefcases, sports bags or backpacks. My Food Technology Notebook has 100 blank lined white pages, perfect bound with a glossy cover. A great gift for every occasion.
Author: Bamboo Umbrella Books
Publisher:
ISBN: 9781095747070
Category :
Languages : en
Pages : 102
Get Book Here
Book Description
A useful notebook for food technology students in a convenient size of 5 x 8 inches (12.7 x 20.32 cm) dimensions. Portable paperback, suitable for briefcases, sports bags or backpacks. My Food Technology Notebook has 100 blank lined white pages, perfect bound with a glossy cover. A great gift for every occasion.
Author: Education Gift Media
Publisher:
ISBN: 9781700787941
Category :
Languages : en
Pages : 120
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Book Description
Ideal gift a student - 6x9 119 lined page journal - unique funny gift!
Author: Julia Rothman
Publisher: Storey Publishing
ISBN: 1612123406
Category : Cooking
Languages : en
Pages : 225
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Book Description
Get your recommended daily allowance of facts and fun with Food Anatomy, the third book in Julia Rothman’s best-selling Anatomy series. She starts with an illustrated history of food and ends with a global tour of street eats. Along the way, Rothman serves up a hilarious primer on short order egg lingo and a mouthwatering menu of how people around the planet serve fried potatoes — and what we dip them in. Award-winning food journalist Rachel Wharton lends her editorial expertise to this light-hearted exploration of everything food that bursts with little-known facts and delightful drawings. Everyday diners and seasoned foodies alike are sure to eat it up.
Author: Crazy House Press
Publisher:
ISBN: 9781099165757
Category :
Languages : en
Pages : 122
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Book Description
My Chemistry of Food Notebook is a great place to keep track of your notes on food, nutrition, recipes, and the science of cooking. This 8.5" x 11" journal fits neatly in your backpack with 120 pages of college-ruled note paper to help keep your thoughts organized. The gorgeous orange cover (by Xiaolong Wong) is inspiring for food lovers of any age and makes your notebook instantly recognizable. Book industry perfect binding, glossy cover, and crisp white paper makes for an excellent gift for the food chemistry student or budding nutritionist on your list. Perfect for back-to-school or anytime of the year.Click the Buy Button At the Top of the Page to Get Started!
Author: Anita Tull
Publisher: Oxford University Press, USA
ISBN: 9780198328193
Category : Education
Languages : en
Pages : 142
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Book Description
Intended for students of Food Technology, this book focuses on the knowledge and skills required for project work. It gives guidance on and opportunities to practise researching, preparing, carrying out, and presenting food projects. Foundation and Higher level questions are given at the end of each topic to test knowledge and understanding.
Author: Norman N. Potter
Publisher: Springer Science & Business Media
ISBN: 9780834212657
Category : Business & Economics
Languages : en
Pages : 630
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Book 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.
Author: G.F. Stewart
Publisher: Elsevier
ISBN: 0323138594
Category : Technology & Engineering
Languages : en
Pages : 307
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Book Description
The Second Edition of this popular textbook has benefited from several years of exposure to both teachers and students. Based on their own experiences as well as those of others, the authors have reorganized, added, and updated this work to meet the needs of the current curriculum. As with the first edition the goal is to introduce the beginning student to the field of food science and technology. Thus, the book discusses briefly the complex of basic sciences fundamental to food processing and preservation as well as the application of these sciences to the technology of providing the consumer with food products that are at once appealing to the eye, pleasing to the palate, and nutritious to the human organism. Introduction to Food Science and Technology is set in the world in which it operates; it contains discussions of historical development, the current world food situation, the safety regulations and laws that circumscribe the field, and the careers that it offers.
Author: Hazel King
Publisher:
ISBN: 9780198328179
Category : Juvenile Nonfiction
Languages : en
Pages : 84
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Book Description
Using the successful "through diagrams" approach, this book provides a wealth of information in a very clear, concise form. Introductory pages on the syllabuses, coursework outline, revision,and exam skills are followed by sections on Food Product Design, Development, and Production and Food as a Material. This is a section devoted to the skills needed for success in coursework, which contributes 60% of the total marks at GCSE.
Author:
Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 54
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Book Description
Author: Vickie A. Vaclavik
Publisher: Springer Nature
ISBN: 3030468143
Category : Technology & Engineering
Languages : en
Pages : 480
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Book Description
The fifth edition of the Essential of Food Science text continues its approach of presenting the essential information of food chemistry, food technology, and food preparations while providing a single source of information for the non-major food science student. This latest edition includes new discussions of food quality and new presentations of information around biotechnology and genetically modified foods. Also new in this edition is a discussion of the Food Safety Modernization Act (FSMA), a comparison chart for Halal and Kosher foods and introductions to newly popular products like pea starchand the various plant-based meat analogues that are now available commercially and for household use. Each chapter ends with a glossary of terms, references, and a bibliography. The popular “Culinary Alert!” features are scattered throughout the text and provide suggestions for the reader to easily apply the information in the text to his or her cooking application. Appendices at the end of the book include a variety of current topics such as Processed Foods, Biotechnology, Genetically Modified Foods, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, and a Brief History of Foods Guides including USDA Choosemyplate.gov. V.A. Vaclavik, Ph.D., RD. has taught classes in nutrition, food science and management and culinary arts for over 25 years at the college level in Dallas, Texas. She is a graduate of Cornell University, human nutrition and food; Purdue University, restaurant, hotel, institution management; and Texas Woman’s University, institution management and food science. Elizabeth Christian, Ph.D. has been an adjunct faculty member at Texas Woman’s University for more than 25 years, teaching both face-to-face and online classes in the Nutrition and Food Science department. She obtained her B.S. and her PhD. In Food Science from Leeds University, England, and then worked as a research scientist at the Hannah Dairy Research Institute in Scotland for Five years before moving to the United States. Tad Campbell, MCN, RDN, LD is a clinical instructor at The University of Texas Southwestern Medical Center at Dallas, where he teaches Food Science and Technology as well as other nutrition courses in the Master of Clinical Nutrition – Coordinated Program. He holds a Bachelor of Business Administration degree from Baylor University as well as a Master of Clinical Nutrition from UT Southwestern where he studied Food Science under Dr. Vickie Vaclavik.
