Principles of Food Science
ISBN-13:
9781619604360
ISBN-10:
1619604361
Edition:
Fourth Edition, Text
Author:
Janet D. Ward
Publication date:
2013
Publisher:
Goodheart-Willcox
Format:
Hardcover
880 pages
Category:
Engineering
,
Food Science
,
Agricultural Sciences
,
Schools & Teaching
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Book details
ISBN-13:
9781619604360
ISBN-10:
1619604361
Edition:
Fourth Edition, Text
Author:
Janet D. Ward
Publication date:
2013
Publisher:
Goodheart-Willcox
Format:
Hardcover
880 pages
Category:
Engineering
,
Food Science
,
Agricultural Sciences
,
Schools & Teaching
Summary
Principles of Food Science (ISBN-13: 9781619604360 and ISBN-10: 1619604361), written by authors
Janet D. Ward, was published by Goodheart-Willcox in 2013.
With an overall rating of 4.1 stars, it's a notable title among other
Engineering
(Food Science, Agricultural Sciences, Schools & Teaching) books. You can easily purchase or rent Principles of Food Science (Hardcover) from BooksRun,
along with many other new and used
Engineering
books
and textbooks.
And, if you're looking to sell your copy, our current buyback offer is $12.13.
Description
Principles of Food Science demonstrates how the laws of science are at work in the preparation of food, both at home and in industry. By studying nutrients and other food components, students learn basic chemistry concepts, including the structure of atoms, different forms of energy, and water’s role as a universal solvent. The text covers macronutrients, micronutrients, and microcomponents; the positive and negative effects of microbes on foods; and food preservation and packaging.
- Over 60 experiments in the textbook and in the corresponding Lab Manual/Workbook provide hands-on learning opportunities for students.
- College and career readiness activities provide cross-curricular learning experiences in addition to developing critical thinking skills and language acquisition.
- Lessons stress the importance of lab safety, attention to detail, and high ethical standards.
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