800.323.0440 Shopping Cart Goodheart-Willcox
Home   Food / Nutrition   Principles of Food Science, 3rd Edition
Browse Subjects
Anatomy / Physiology
Applied Mathematics
CAD / Drafting
Career Education
Certification - Adobe
Certification - Microsoft
Child Care / Human Dev / Parenting
Clothing and Fashion
Culinary Arts
Electricity / Electronics
FCS Comprehensive
FCS Family Living
Floral Design
Food / Nutrition
Health Sciences
Health: High School
Health: Middle School
Human Services
Information Technology
Interior Design / Housing
Life Management
Manufacturing / Metals
Medical Terminology
Power Technology
Print Reading
Technology / Engineering
Video Game Design
Visual Technology
Advanced Search Request a Preview Request a Catalog Find My Educational Consultant

Principles of Food Science, 3rd Edition

Principles of Food Science, 3rd Edition
Request Preview
By: Janet D. Ward

ISBN: 978-1-60525-609-2
Format: Hardcover
Copyright: ©2013
Subject: Food / Nutrition
Grade Level: 9-14
Retail Price: $82.64
School Price: $61.98


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, including NEW “Going Green” environmental updates and “Science Matters” articles. Other features focus on areas such 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 of microorganisms on the food supply. Students will also explore the variety of careers available to graduates 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 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.
  • Various methods of food preservation and packaging are discussed as well as the benefits and drawbacks.
Special features throughout the text cover environmental issues, science facts, nutrition news, food science history, technology, recent research, international issues, and more. Experiments at the end of each chapter and in the lab manual include safety tips and lists of needed equipment and supplies. Students employ the scientific method to perform the experiments.

Previous Edition
Principles of Food Science, 2nd Edition

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 Update
   sample MyPlate Update (PDF, 650 KB)
Online Text, 6yr. Classroom Subscription (min. 15)
   sample Front Matter (g-wonlinetextbooks.com, Food and Nutrition)
   sample Chapter 1 (g-wonlinetextbooks.com, Food and Nutrition)
   sample Chapter 23 (g-wonlinetextbooks.com, Food and Nutrition)
Instructor's Resource CD
   sample Corrected Answer Key, Chapter 1 (Page 1) (PDF, 162 KB)
Presentations for PowerPoint
   sample Chapter 1 (PPS, 14.77 MB)
  Note: Sample file quality has been reduced to allow for Internet streaming and viewing.


   PDF Principles of Food Science (PDF, 346 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.


School PriceOrder Quantity
Text 842 978-1-60525-609-2 $82.64$61.98
Online Text, 1yr. Individual Subscription Purchase
Online Text, 6yr. Classroom Subscription (min. 15) 842 978-1-60525-852-2 $82.64$61.98
Bundle (Text + Online Text 6yr. Classroom Subscription, min. 15) 842 978-1-61960-056-0 $114.64$85.98
Lab Manual / Workbook 978-1-60525-610-8 $22.00$16.50
* Instructor's Resource CD 978-1-60525-611-5 $248.00$186.00*
* ExamView® Assessment Suite CD 1180 test questions 978-1-60525-612-2 $244.00$183.00*
* Instructor's Presentations for PowerPoint® CD, Individual License 900 slides 978-1-60525-613-9 $168.00$126.00*
* Instructor's Presentations for PowerPoint® CD, Site License 900 slides 978-1-60525-614-6 $504.00$378.00*
*Instructors’ materials and custom products cannot be ordered online. For more information or to place an order, please call 800.323.0440.

Goodheart-Willcox Publisher
18604 West Creek Drive
Tinley Park, IL 60477-6243