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Introducing Food Science, Second Edition
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Table of Contents

FOOD ISSUES IN THE NEWS
Food Safety
Healthiness of Foods
The Food We Eat

COMMERCIAL FOOD PRODUCTS
Processed Foods
Formulated Foods
Chilled and Prepared Foods

FUNCTIONS OF FOOD SCIENTISTS
Quality Assurance
Product and Process Development
Sustainability and Distribution
Government Regulation and Scientific Research

SCIENTIFIC PRINCIPLES
Food Chemistry
Nutrition
Food Microbiology
Food Engineering
Sensory and Consumer Science
Glossary

About the Author

Robert L. Shewfelt is professor emeritus of Food Science and Technology at the University of Georgia. He taught more than 10 courses at the university including Freshman Seminars on Chocolate Science and Coffee Technology. He also taught a Food Processing Lab as a virtual food company where each student had a position in the company that designed, manufactured, and tested the quality of four distinctly different processed food products. He continues to write about food science in his retirement.

Reviews

"The book, appropriate as an introductory textbook, contains much information for this interdisciplinary field, covering nutrition, chemistry, microbiology, and food engineering topics." Summing Up: Recommended. With reservations. Lower- and upper-division undergraduates and two-year technical program students.

--M. Rossi, Vassar College, CHOICE

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