Introducing Food Science, Second Edition

ISBN-13: 9781482209747
ISBN-10: 1482209748
Edition: 2
Author: Robert L. Shewfelt, Alicia Orta-Ramirez, Andrew D. Clarke
Publication date: 2015
Publisher: Routledge
Format: Paperback 463 pages
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Book details

ISBN-13: 9781482209747
ISBN-10: 1482209748
Edition: 2
Author: Robert L. Shewfelt, Alicia Orta-Ramirez, Andrew D. Clarke
Publication date: 2015
Publisher: Routledge
Format: Paperback 463 pages

Summary

Acknowledged authors Robert L. Shewfelt , Alicia Orta-Ramirez , Andrew D. Clarke wrote Introducing Food Science, Second Edition comprising 463 pages back in 2015. Textbook and eTextbook are published under ISBN 1482209748 and 9781482209747. Since then Introducing Food Science, Second Edition textbook was available to sell back to BooksRun online for the top buyback price of $ 0.26 or rent at the marketplace.

Description

Written as an introductory food science textbook that excites students and fosters learning, the first edition of Introducing Food Science broke new ground. With an easy-to-read format and innovative sections such as Looking Back, Remember This!, and Looking Ahead, it quickly became popular with students and professors alike. This newly revised second edition keeps the features that made the first edition so well liked, while adding updated information as well as new tables, figures, exercises, and problems.

See What’s New in the Second Edition:

  • New chapter Sustainability and Distribution
  • Approximately 60 new tables and figures
  • New section at the end of each chapter with problems / exercises to test comprehension
  • Now includes a glossary

The book consists of four sections with each one building on the previous section to provide a logical structure and cohesiveness. It contains a series of problems at the end of each chapter to help students test their ability to comprehend the material and to provide instructors a reservoir for assignments, class discussions, and test questions. At least one problem at the end of each chapter involves a calculation so that students can strengthen their quantitative skills. The text introduces the basics of food science and then building on this foundation, explores it sub-disciplines. The well-rounded presentation conveys both commercial and scientific perspectives, providing a true flavor of food science and preparing students for future studies in this field.

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