Principles of Food Science, 5th Edition

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 relate to food components and complex food systems. Students learn scientific facts and principles that they can apply to a future food science career and 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.

• A new chapter addresses biotechnology and its impact on the food supply.
• New “Farm Futures” features in every chapter emphasize the connection to the Agriculture, Food, and Natural Resources career cluster.
• The value of different types of evaluations—scientific vs. sensory—are examined, with applications to school lab experiments and commercial food product development.

Does your program incorporate soft skills development for students? Since every occupation needs these foundational skills, consider adding Soft Skills for the Workplace to your order.

Products & Prices College & Career

PRINT

DIGITAL

INSTRUCTOR
MATERIALS

Products	Pages	ISBN	Retail Price	Order Quantity
Hardcover Text 978-1-64564-561-0	750	978-1-64564-561-0	$156.00*
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 relate to food components and complex food systems. Students learn scientific facts and principles that they can apply to a future food science career and 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.
Laboratory Manual 978-1-64564-568-9	352	978-1-64564-568-9	$34.64*
Organized to follow the textbook on a chapter-by-chapter basis, providing questions to help the student review the material presented in the chapter. This supplement is a consumable resource, designed with perforated pages so that a given chapter can be removed and turned in for grading or checking. Each chapter contains three hands-on lab activities to apply and extend knowledge gained from the textbook chapters. Students can record data and observations for each experiment.
*Qualified schools may be eligible for a 25% discount.

Products		ISBN	Retail Price	Order Quantity
Online Text, 1yr. Indv. Subscription (Instant Access) 978-1-64564-562-7		978-1-64564-562-7	$78.00*
Online Textbook. All content from the print textbook is included with exact page reproductions to ensure that students do not miss any important information or illustrations. Navigation is easy with a linked table of contents, and the search function helps students to easily find information. Instant Access. Upon purchase, you will receive a key code to redeem at the G-W Online Textbooks site. Note: There is no physical product shipped via the mail. To learn more visit, “How do I purchase G-W Online Textbooks?”
Online Learning Suite, 6yr. Classroom Subscription (min. 15) 978-1-64564-563-4		978-1-64564-563-4	$179.60*
The Online Learning Suite offers a complete learning package that is accessible through any Internet-enabled device, including computers, smartphones, and tablets. Students can study in the classroom or on the go: whenever or wherever it is most convenient. Instructional materials included are: Online Textbook All content from the print textbook is included with exact page reproductions to ensure that students do not miss any important information or illustrations. Navigation is easy with a linked table of contents, and the search function helps students to easily find information. Companion Website Activities that correspond to textbook content are readily available on this companion website that provides a means of attracting student attention while increasing comprehension and retention of key concepts. Vocabulary games, e-flash cards, and interactive quizzes are examples of the included content. Online Laboratory Manual This is an exact reproduction of the printed laboratory manual with features that provide options to meet classroom needs. Pages can be printed on demand for assignment, or students can complete their assignments online using embedded PDF form fields and then print or e-mail the results for grading.
Bundle (Text + Online Learning Suite, 6yr. Classroom Subscription) (min. 15) 978-1-64564-564-1		978-1-64564-564-1	$234.00*
Bundle includes a copy of the Student Textbook and Online Learning Suite 6yr. Classroom Subscription. Minimum quantity of 15 must be purchased.
EduHub LMS-Ready Content, 1yr. Indv. Access Key Packet 978-1-64925-384-2		978-1-64925-384-2	$101.32*	Call to Order‡
EduHub LMS-ready content offers an online collection of eBook content, videos, interactive practice, and test preparation. With EduHub LMS-ready content in Common Cartridge format, you can access G-W course resources in one convenient location—your LMS. STUDENTS Log into your school’s learning management system and access your course. You will then follow the directions to activate your subscription.
Bundle (Text + EduHub LMS-Ready Content, 1yr. Indv. Access Key Packet) 978-1-64925-385-9		978-1-64925-385-9	$167.28*	Call to Order‡
Bundle includes a copy of the Printed Textbook and Common Cartridge 1yr. Individual Access Key Code Subscription.
*Qualified schools may be eligible for a 25% discount.
‡To order this item, please call 800.323.0440.

Products		ISBN	Retail Price	Order Quantity
Online Instructor Resources, 6yr. Indv. Subscription, Free with Qualified Purchase 978-1-64564-570-2		978-1-64564-570-2	$800.00*	Call to Order‡
The Online Instructor Resources 6yr. Subscription provides 6 years of individual access to the classroom materials used most—all in one convenient location. This provides instructor access to the online textbook, laboratory manual, answer keys, lesson plans, presentations for PowerPoint®, and Assessment Software with Test Banks and question pools in additional formats. Ready to preview or receive a quote? Submit your request here!
Online Instructor Resources, Key Packet, Free with Qualified Purchase 978-1-64564-569-6		978-1-64564-569-6	*	Call to Order‡
The Online Instructor Resources Access Key Code provides individual access to the classroom materials used most—all in one convenient location. This provides instructor access to the online textbook, laboratory manual, answer keys, lesson plans, presentations for PowerPoint®, and Assessment Software with Test Banks and question pools in additional formats.
*Qualified schools may be eligible for a 25% discount.
‡To order this item, please call 800.323.0440.

Please select a cart item or enter a item quantity above.

Add to Cart

Table of Contents

The Science of Food

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

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

Organic Chemistry: The Macronutrients

8. Sugar: The Simplest of Carbohydrates
9. The Complex Carbohydrates: Starches, Cellulose, Gums, and Pectins
10. Lipids: Nature's Flavor Enhancers
11. Proteins: Amino Acids and Peptides
12. Enzymes: The Protein Catalyst

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

Food Microbiology: Living Organisms in Food

17. Fermentation: Desirable Effects of Microbes
18. Food Safety: Sources of Contamination
19. Biotechnology: How Geneticists Impact the Food Supply
20. Thermal Preservation: Hot and Cold Processing

Food Preservation and Packaging

21. Dehydration and Concentration: Controlling Water Activity
22. Packaging and Labeling: Types, Regulations, and Dietary Guidelines

Working with Complex Food Systems

23. Mixtures: Solutions, Colloidal Dispersions, and Suspensions
24. Separation Techniques: Mechanical and Chemical Methods
25. Research: Developing New Food Products
26. Food Science Related Careers: A World of Opportunities

Look Inside

The Look Inside images are for preview purposes only. The format of the actual product may vary from the images shown.

Text

Front Matter (g-wonlinetextbooks.com Food / Nutrition)

Chapter 6 (g-wonlinetextbooks.com Food / Nutrition)

Chapter 8 (g-wonlinetextbooks.com Food / Nutrition)

Correlations

FCS National Standards Correlations

Food Science, Dietetics, and Nutrition  (PDF, 595.1 KB)

North Carolina

NCCTE FN43 Food Science and Technology (Grades 9–12) (PDF, 482.49 KB)

Pre-PAC Correlations

Domains and Competencies for Food Science Fundamentals (PDF, 618.92 KB)

South Carolina

CTE—Priority 40 Food Science and Dietetics 1 & 2, 9-12 (PDF, 438 KB)

Food Science l Course: 5757 (Grades 10–12) (PDF, 153.02 KB)

Texas

CTE: Texas Off-List: Food Science  (PDF, 288.43 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.

Jodi Songer Riedel - Ms. Riedel has more than fourteen years of teaching experience in agricultural education. She has instructed and created curriculum for courses in horticulture, sustainable agriculture, forestry, and environmental and natural resources. Ms. Riedel has also instructed many student teachers and has keenly observed and learned what young teachers, especially those with limited horticultural knowledge, need to successfully instruct agricultural education courses. In her Wakefield High School classroom, Ms. Riedel employs learning by doing.

Ms. Riedel also organizes and supervises urban service learning projects and Supervised Agricultural Experiences (SAEs) in Raleigh, NC. She spends countless hours in and out of the classroom managing the school's 1800-square foot greenhouse and oversees fruit, vegetable, and ornamental gardens within the school grounds. Ms. Riedel funds and sustains her inspirational program and its efforts each year through grants and annual plant sales, cultivated by students. Ms. Riedel's dedication and enthusiasm earned her the 2010 Governor's Environmental Educator of the Year for North Carolina. She has also been awarded a distinguished Kenan Fellowship and assigned to the Governor's Teaching Network.