COVER:  http://i.imgur.com/QxvLIi2.jpg
TITLE: Foods: Experimental Perspectives, 8th edition (2017)
AUTHOR: Margaret McWilliams
ISBN-13: 9780134204581
BOOK SPECS: https://www.pearson.com/us/higher-education/program/PGM25046.html
FILE SPECS: true PDF, logical page numbers as in the print version, bookmarks, 25 MB

COURSE: experimental foods, food science, and related topics

DESCRIPTION: Preparing aspiring professionals with clearly written, in-depth scientific coverage of food and its safe preparation.

Never before has food received so much attention. Today's news shines a spotlight on food, food science, and nutrition - beckoning today’s readers to an exciting career in this essential industry. "Foods: Experimental Perspectives", 8th Edition blends the underlying science with discussion of GMOs, sustainability, healthy and trendy food choices, and other current consumer issues. Its clear presentation of the science guides readers through complex concepts that influence practices in food preparation and product development.

The study of foods begins with an in-depth presentation of carbohydrates and food sources, followed by a careful look at lipids, and ultimately proteins and their principal sources. Aspects of the food supply, including safety, preservation, and additives are then examined. Discussion of the research process and evaluation techniques used in food research and product development close the text. Professional vocabulary is developed through margin definitions and a substantial glossary, while other learning aids - chapter objectives, summaries, study questions, "Food for Thought" boxes, and photos - support the reader's journey through the exciting look at food, food science, and food safety.

BRIEF CONTENTS:
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 1 Today’s Food Scene
PART I  PHYSICAL PERSPECTIVES
 2 Water
 3 Physical Aspects of Food Preparation
PART II  CARBOHYDRATES
 4 Overview of Carbohydrates
 5 Monosaccharides, Disaccharides, and Sweeteners
 6 Starch
 7 Vegetables and Fruits
PART III  LIPIDS
 8 Overview of Fats and Oils
 9 Fats and Oils in Food Products
PART IV  PROTEINS
 10 Overview of Proteins
 11 Milk and Milk Products
 12 Meats, Poultry, and Fish
 13 Eggs
 14 Dimensions of Baking
 15 Baking Applications
PART V  FOOD SUPPLY PERSPECTIVES
 16 Food Safety Concerns and Controls
 17 Food Preservation
 18 Food Additives
PART VI  RESEARCH PERSPECTIVES
 19 The Research Process
 20 Sensory Evaluation
 21 Objective Evaluation
appendix
glossary
index