INTRODUCTION TO FOOD SCIENCE & FOOD SYSTEMS

• Main Author: Parker, Rick 1949- (Author)
• Other Authors: Pace, Miriah (co-author)
• Format: Book
• Published: Boston, MA CENGAGE LEARNING 2017
• Subjects: Food; Food industry and trade
• Online Access: Click Here to View Status and Holdings.
• Physical Description: xxv, 680 pages illustrations (chiefly colour) 29 cm
• Bibliography: Includes bibliographical references and index
• ISBN: 9781435489394

INTRODUCTION TO FOOD SCIENCE AND FOOD SYSTEMS, 2nd Edition explores the foundations of the food industry, from nutrition and chemistry to processing and safety, and delves into some of the most pressing foodborne issues of our day. Discussions of current topics and trends center on genetically engineered foods, environmental concerns and sustainability, food needs of the world, the impacts of food on health, and more. Designed with future agricultural professionals in mind, INTRODUCTION TO FOOD SCIENCE AND FOOD SYSTEMS, 2nd Edition engages students with colorful photos, charts, graphs and illustrations, and tests their understanding of concepts with practical, hands-on activities in math, science, and other ag-related areas. Chapter content also correlates with National Agricultural Education Standards and FFA Career Development Events (CDEs) to prepare students for meaningful careers in the critically important agriscience industry.