800.323.0440 Shopping Cart Goodheart-Willcox
Home   Food / Nutrition   Principles of Food Science, 2nd Edition
Browse Subjects
Agriculture
Anatomy / Physiology
Applied Mathematics
Automotive
Business
CAD / Drafting
Career Education
Certification - Adobe
Certification - Microsoft
Child Care / Human Dev / Parenting
Clothing and Fashion
Communication
Construction
Culinary Arts
Electricity / Electronics
FCS Comprehensive
FCS Family Living
Finance
Floral Design
Food / Nutrition
Health Sciences
Health: High School
Health: Middle School
Hospitality
Human Services
HVAC-R
Information Technology
Interior Design / Housing
Journalism
Life Management
Manufacturing / Metals
Marketing
Medical Terminology
Power Technology
Print Reading
Professional
Teaching
Technology / Engineering
Video Game Design
Visual Technology
Welding
Advanced Search Request a Preview Request a Catalog Find My Educational Consultant

Principles of Food Science, 2nd Edition


Principles of Food Science, 2nd Edition
Request Preview
By: Janet D. Ward

ISBN: 978-1-59070-653-4
Format: Hardcover
Copyright: ©2007
Subject: Food / Nutrition
Grade Level: 9-14
Retail Price: $72.00
School Price: $54.00

Description

Principles of Food Science incorporates science concepts into a lab-oriented foods class. This text shows how the laws of science are at work in foods prepared at home and by the food industry. Each chapter includes engaging features focusing on such areas as current research, technology, and nutrition news. Through lab experiments in the text and Lab Manual, students will practice scientific and sensory evaluation of foods. They will discover how nutrients and other food components illustrate basic chemistry concepts. They will examine the positive and negative impacts microorganisms have on the food supply. Students will also explore the variety of careers available to workers with a food science background.
  • Students learn the scientific method and how to evaluate scientific studies. The text covers basic chemistry including the basic structure of atoms, the different types and forms of energy in the universe, measuring pH, and water's role as a solvent.
  • The text covers the physical properties, functions, and the nutritional impact of the macronutrients.
  • Students will learn about the micronutrients as well as other microcomponents including phytochemicals, food analogs, and additives.
  • The positive and negative effects that microbes have on foods are explored.
  • The benefits and drawbacks of the various methods of food preservation and packaging are discussed.




Table of Contents

Unit I: The Science of Food
  1. Food Science: An Old but New Subject
  2. Scientific Evaluation: Being Objective
  3. Sensory Evaluation: The Human Factor

Unit II: Basic Chemistry
  4. Basic Food Chemistry: The Nature of Matter
  5. Energy: Matter in Motion
  6. Ions: Charged Particles in Solution
  7. Water: The Universal Solvent

Unit III: Organic Chemistry: The Macronutrients
  8. Sugar: The Simplest of Carbohydrates
  9. The Complex Carbohydrates: Starches, Cellulose, Gums, and Pectins
10. Lipids: Natures Flavor Enhancers
11. Proteins: Amino Acids and Peptides
12. Enzymes: The Protein Catalyst

Unit IV: Food Chemistry: The Microcomponents
13. The Micronutrients: Vitamins and Minerals
14. Phytochemicals: The Other Food Components
15. Food Analogs: Substitute Ingredients
16. Additives: Producing Desired Characteristics in Foods
Unit V: Food Microbiology: Living Organisms in Food
17. Fermentation: Desirable Effects of Microbes
18. Food Safety: Sources of Contamination

Unit VI: Food Preservation and Packaging
19. Thermal Preservation: Hot and Cold Processing
20. Dehydration and Concentration: Controlling Water Activity
21. Current Trends in Food Preservation: Irradiation, Packaging, and Biotechnology

Unit VII: Working with Complex Food Systems
22. Mixtures: Solutions, Colloidal Dispersions, and Suspensions
23. Separation Techniques: Mechanical and Chemical Methods
24. Research: Developing New Food Products
25. Food Science Related Careers: A World of Opportunities

Look Inside

Text
   sample Chapter 4 (PDF, 983 KB)
   sample Chapter 18 (PDF, 707 KB)
 
  Note: Sample file quality has been reduced to allow for Internet streaming and viewing.

Correlations

Alabama
   PDF Chemistry of Food (PDF, 58 KB)
Arkansas
Food Science, Grades 9-12
Kentucky
Nutritional Food Science, Grades 9-12
Tennessee
   PDF Nutrition and Foods (PDF, 65 KB)
Utah
Food and Science
West Virginia
   PDF Nutrition and Food Science, Grades 10-12 (PDF, 132 KB)
 
  Note: Correlation files may not be available for all listed courses.

About Author(s)

Janet D. Ward - has 26 years of experience teaching family and consumer sciences. Her interest and expertise in the area of food science lead to her involvement in developing the food science curriculum for the state of North Carolina. She has also written a multimedia and safety supplement to the food science curriculum and conducted a number of workshops on food science instruction. Ward is a member of several honorary societies and professional organizations, including the American Association of Family and Consumer Sciences. She is a Christa McAuliffe Fellow, 2003 AAFCS Top 10 Teacher of the Year, and 2004 Catawba County Teacher of the Year. She has twice been a Carl Perkins grant recipient.

Products/Prices

Product(s)PagesISBNRetail
Price
School PriceOrder Quantity
Text 616 978-1-59070-653-4 $72.00$54.00
Lab Manual / Workbook 334 978-1-59070-654-1 $18.64$13.98
* Teacher's Resource Guide 462 978-1-59070-655-8 $98.00$73.50*
* Teacher's Resource CD 1185 questions 978-1-59070-657-2 $240.00$180.00*
*Instructors’ materials and custom products cannot be ordered online. For more information or to place an order, please call 800.323.0440.

Phone:
800.323.0440
708.687.5000
Fax:
888.409.3900
708.468.8692
E-mail:
custserv@g-w.com
orders@g-w.com
Mail:
Goodheart-Willcox Publisher
18604 West Creek Drive
Tinley Park, IL 60477-6243