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6-12 Education College & Career

Principles of Food Science, 4th Edition

By: Janet D. Ward and Larry Ward
ISBN: 978-1-61960-436-0
Format: Hardcover
Copyright: 2015
Subject: Food / Nutrition
Grade Level: 9-14
Description
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.
Products & Prices
Products Pages ISBN Retail Price School Price Order Quantity
Text 858 978-1-61960-436-0 $112.00 $84.00
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 “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.
Common Cartridge, 1yr. Individual Access Key Code 978-1-63563-019-0 $68.00 $51.00 In Work
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Students purchase their Individual Access Key Code packets from the school bookstore. After accessing their course via your LMS, the student simply enters their Access Key Code for instant access to all student content.

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CONTENT
  • Online Textbook
  • E-Flash Cards
  • Matching Activities
  • Vocabulary Games
  • Online Lab Manual Workbook (with digital form fields)
INSTRUCTOR RESOURCES
  • Online Instructor's Resources provide access to the instructor support materials used most, all in one convenient location. Resources include Instructor Materials, Chapter Resources, QTI files, and ExamView Assessment Suite Software with Test Banks.
Lab Manual / Workbook 978-1-61960-439-1 $26.64 $19.98
Includes vocabulary activities, application activities, and lab experiments with space for recording data, observations, and summaries.
Instructor's Resource CD 978-1-61960-440-7 $266.64 $199.98 *
The Instructor's Resource CD contains the following items:
  • Answer Keys. Chapter Answer Keys in PDF format.
  • Lesson Plans. Customizable daily Lesson Plans in Microsoft Word (DOCX) format.
  • Chapter Tests. Individual tests with questions cover chapter topics provided in PDF format.
  • Lab Guides. Guides for conducting the text's lab activities provided in PDF format.
  • Teaching Visuals. Visual masters in PDF format.
  • Reproducible Masters. Printable instructional materials provided in PDF format.


System Requirements
Windows®:
Intel® Pentium® II or compatible processor, Windows® 2000/XP/7/8, 128 MB RAM (256 MB RAM recommended), Internet Explorer® (6 or higher), allow active content, and Adobe® Reader® (free download).
Macintosh®: PowerPC® G4, G5 or Intel® processor, Mac OS® X v10.X, 128 MB RAM (256 MB RAM recommended), Safari® (2.0 or higher), allow active content, Adobe® Reader® (free download).
ExamView® Assessment Suite CD 978-1-61960-441-4 $248.00 $186.00 *
The ExamView® Assessment Suite allows you to quickly and easily create, administer, and score paper and online tests. The ExamView® Assessment Suite includes the ExamView® Test Generator, ExamView® Test Manager, and ExamView® Test Player.

System Requirements
Windows®:
Windows® XP SP or later; Intel® Pentium® IV Processor 1GHz or higher (or equivalent); 512 MB RAM; 500 MB hard disk space; Monitor capable of displaying 1024 x 768 or higher resolution; One available USB Port (required when using eInstruction® student response system); Internet connection to access the Web publishing and content update features.
Macintosh®: Mac OS® 10.6 or later; Intel® Processor 1GHz or higher; 32-bit Kernel and Extensions; 512 MB RAM; 300 MB hard disk space; Monitor capable of displaying 1024 x 768 or higher resolution; One available USB Port (required when using eInstruction® student response system); Internet connection to access the Web publishing and content update features.
Instructor's Presentations for PowerPoint® CD, Individual License 880 slides 978-1-61960-442-1 $240.00 $180.00 *
Individual License. This CD package contains presentations in PowerPoint format for each of the 25 chapters, comprising over 880 slides of instructional material.

System Requirements
Windows®:
Intel® Pentium® II or compatible processor, Windows® 2000/XP/7/8, 128 MB RAM (256 MB RAM recommended), Internet Explorer® (6 or higher), allow active content, PowerPoint® Viewer (free download), and Adobe® Reader® (free download).
Macintosh®: PowerPC® G4, G5 or Intel® processor, Mac OS® X v10.X, 128 MB RAM (256 MB RAM recommended), Safari® (2.0 or higher), allow active content, PowerPoint® Viewer (free download for Mac OS® 9.X), Adobe® Reader® (free download).
Companion Website       View Site
*To order instructor's materials call 800.323.0440.
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)
g-wonlinetextbooks.com
Front Matter (g-wonlinetextbooks.com, Food and Nutrition)
g-wonlinetextbooks.com
Chapter 3 (g-wonlinetextbooks.com, Food and Nutrition)
Instructor's Resource CD
Instructor's Presentations for PowerPoint® CD, Individual License
PPS
Chapter 3 (PPS, 6.41 MB)
Companion Website
www.g-wlearning.com
View Site (www.g-wlearning.com, Foods and Nutrition)
Correlations
FCS National Standards Correlations
PDF
National Standards (PDF, 78 KB)
Georgia
 
Food Science
Idaho
North Carolina
PDF
Foods II - Technology (PDF, 391 KB)
Oklahoma
 
Chemistry of Foods
Pre-PAC Correlations
South Carolina
Tennessee
Texas
PDF
Food Science (PDF, 672 KB)
About the 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.