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Principles of Food Science, 4th Edition

Principles of Food Science, 4th Edition
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By: Janet D. Ward and Larry Ward

ISBN: 978-1-61960-436-0
Format: Hardcover
Copyright: ©2015
Subject: Food / Nutrition
Grade Level: 9-14
Retail Price: $112.00
School Price: $84.00


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.

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

Look Inside

Online Text, 6yr. Classroom Subscription (min. 15)
   sample Front Matter (g-wonlinetextbooks.com, Food and Nutrition)
   sample Chapter 3 (g-wonlinetextbooks.com, Food and Nutrition)
Instructor's Resource CD
   sample Laboratory Equipment and Supplies lists (PDF, 56 KB)
Instructor's Presentations for PowerPoint® CD, Individual License
   sample Chapter 3 (PPS, 6.41 MB)
Companion Website
   sample View Site (www.g-wlearning.com, Foods and Nutrition)
  Note: Sample file quality has been reduced to allow for Internet streaming and viewing.


Food Science
   PDF Food Science and Nutrition (PDF, 452 KB)
North Carolina
   PDF Foods II - Technology (PDF, 391 KB)
Chemistry of Foods
Pre-PAC Correlations
   PDF Food Science Fundamentals Pre-PAC (PDF, 84 KB)
South Carolina
   PDF Food Science and Dietetics 1, 2 (PDF, 438 KB)
   PDF Nutrition Science and Diet Therapy (PDF, 613 KB)
   PDF Food Science (PDF, 672 KB)
   PDF Food Science TEKS and ELPS (PDF, 778 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.

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.


School PriceOrder Quantity
Text 858 978-1-61960-436-0 $112.00$84.00
Online Text, 1yr. Individual Subscription Purchase
Online Student Center, 6yr. Classroom Subscription (min. 15) 858 978-1-61960-437-7 $128.80$96.60
Bundle (Text + Online Student Center, 6yr. Classroom Subscription) (min. 15) 978-1-61960-438-4 $168.00$126.00
* Common Cartridge, 1yr. Individual Access Key Code 978-1-63563-019-0 $68.00$51.00In Work
Lab Manual / Workbook 978-1-61960-439-1 $26.64$19.98
* Instructor's Resource CD 978-1-61960-440-7 $266.64$199.98*
* ExamView® Assessment Suite CD 978-1-61960-441-4 $248.00$186.00*
* Instructor's Presentations for PowerPoint® CD, Individual License 880 slides 978-1-61960-442-1 $240.00$180.00*
* Online Instructor Resources, 1yr. Individual Access Key Code 978-1-63126-706-2 $128.00$96.00In Work
* Online Instructor Resources, 6yr. Individual Subscription 978-1-61960-494-0 $528.00$396.00*
Companion Website View Site
*Instructors’ materials and custom products cannot be ordered online. For more information or to place an order, please call 800.323.0440.

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