Principles of Food Science demonstrates how the laws of science are at work in producing, processing, preparing, preserving, and metabolizing food. Students learn how cooking, health, and storage tips connect science basics to daily food encounters. The text covers the basic laws of chemistry, microbiology, and physics as they are applied to food components and complex food systems. Students learn scientific facts and principles that can be applied to a future food science career and as to more-creative, nutritious home cooking. The requirements and opportunities for obtaining a food science career are explored as well as the impact of this career path on local, national, and global economies.
Numerous lab experiments help students apply basic math and technical writing skills to real-world food problems.
The value of different types of evaluations—scientific vs. sensory—are examined, with applications to school lab experiments and commercial food product development.
Lessons emphasize the importance of lab safety, teamwork, attention to detail, and high ethical standards.
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Table of Contents
Unit 1: The Science of Food
1. Food Science: An Old but New Subject 2. Scientific Evaluation: Being Objective 3. Sensory Evaluation: The Human Factor
Unit 2: 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 3: 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 4: 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 5: Food Microbiology: Living Organisms in Food
17. Fermentation: Desirable Effects of Microbes 18. Food Safety: Sources of Contamination
Unit 6: 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 7: 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
Special Topics Food Labeling Nutritional Guidelines Digestion and Metabolism Career Success
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.
Larry Ward - taught math and science at the secondary level for 10 years. He has 26 years experience teaching physics at the community college level and served as Chairman of the Division of Mathematics, Science, and Computer Science at Catawba Valley Community College. He has published works on technology and physics and served as a member of a computer science curriculum writing team. Larry is a member of the American Association of Physics Teachers.