Introduction to Food Science and Food Systems

Introduction to Food Science and Food Systems

Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Author: Rick Parker

Publisher: Cengage Learning

ISBN: 9781305855465

Category: Social Science

Page: 640

View: 784

Cultivate a career in food science with INTRODUCTION TO FOOD SCIENCE AND FOOD SYSTEMS, 2nd Edition! Uncover the foundations of the modern food industry, from nutrition and chemistry to processing and safety, and delve into some of the most pressing foodborne issues of our day. Laced with full-color images, drawings, charts, and graphs, chapters discuss the latest information on genetically engineered foods, environmental concerns and sustainability, food needs of the world, the impacts of food on health, and more. INTRODUCTION TO FOOD SCIENCE AND FOOD SYSTEMS, 2nd Edition also tests your understanding of agriscience concepts with practical, hands-on activities in math, science and other key areas, aligning the readings with National Agricultural Education Standards and FFA Career Development Events (CDEs). Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.
Categories: Social Science

Introduction to Food Science and Food Systems

Introduction to Food Science and Food Systems

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.

Author: Rick Parker

Publisher: Nelson Education

ISBN: 9781435489394

Category: Science

Page: 640

View: 541

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. As the world grapples with critical issues such as hunger and GMOs, opportunities abound in agriculture and food science careers, and INTRODUCTION TO FOOD SCIENCE AND FOOD SYSTEMS, 2nd Edition gives you the knowledge and skills required for success. Laced with full-color images, drawings, charts, and graphs, chapters deliver the latest information on genetically engineered foods, environmental concerns and sustainability, food needs of the world, the impacts of food on health, and more. INTRODUCTION TO FOOD SCIENCE AND FOOD SYSTEMS, 2nd Edition also tests your understanding of concepts with practical, hands-on activities in math, science and other key areas. Written with your future in mind, readings also correlate with National Agricultural Education Standards and FFA Career Development Events (CDEs) to prepare you for a meaningful career in today�s agriscience industry.
Categories: Science

Introduction to the US Food System

Introduction to the US Food System

With contributions from more than 100 food system experts, this book presents students with a comprehensive overview of the U.S. food system.

Author: Roni Neff

Publisher: John Wiley & Sons

ISBN: 9781118063385

Category: Medical

Page: 576

View: 854

Categories: Medical

Food Systems Law

Food Systems Law

Importantly, the book also addresses key topics which overlap with food law, such as environmental, health and agricultural law.

Author: Marne Coit

Publisher: Routledge

ISBN: 9780429761287

Category: Business & Economics

Page: 200

View: 516

Food law is a rapidly developing area, with interest being driven at the consumer, handler and farm level. This introductory textbook provides an overview of the concepts necessary for an understanding of food law and regulations, providing the non-specialist reader with a more comprehensive understanding of food systems from production to consumption. Food Systems Law first introduces the US legal system and then moves on to explain the Federal Regulation of Food systems, the Food Safety Modernization Act (FSMA) and the Farm Bill, the single most important piece of legislation which impacts the way in which federal resources are used within the food industry. The following chapters provide concise explanations of key topics including food safety, food labeling, organic certification and food waste, with examples from US law and policy included. Importantly, the book also addresses key topics which overlap with food law, such as environmental, health and agricultural law. This textbook is geared towards a non-legal audience, particularly students of interdisciplinary food studies and food science who are taking food law courses, as well as those studying agricultural law, food policy and environmental law. It will also be of interest to professionals working in the food industry and those who want to learn more about how food is regulated.
Categories: Business & Economics

Introduction to Food Biotechnology

Introduction to Food Biotechnology

The book develops an understanding of the potential contributions of food biotechnology to the food industry, and towards improved food safety and public health.

Author: Perry Johnson-Green

Publisher: CRC Press

ISBN: 9781420058383

Category: Technology & Engineering

Page: 312

View: 251

Universities throughout the US and the rest of the world offer Food Biotechnology courses. However, until now, professors lacked a single, comprehensive text to present to their students. Introduction to Food Biotechnology describes, explains, and discusses biotechnology within the context of human nutrition, food production, and food processing. Written for undergraduate students in Food Science and Nutrition who do not have a background in molecular biology, it provides clear explanations of the broad range of topics that comprise the field of food biotechnology. Students will gain an understanding of the methods and rationales behind the genetic modification of plants and animals, as well as an appreciation of the associated risks to the environment and to public health. Introduction to Food Biotechnology examines cell culture, transgenic organisms, regulatory policy, safety issues, and consumer concerns. It covers microbial biotechnology in depth, emphasizing applications to the food industry and methods of large-scale cultivation of microbes and other cells. It also explores the potential of biotechnology to affect food security, risks, and other ethical problems. Biotechnology can be used as a tool within many disciplines, including food science, nutrition, dietetics, and agriculture. Using numerous examples, Introduction to Food Biotechnology lays a solid foundation in all areas of food biotechnology and provides a comprehensive review of the biological and chemical concepts that are important in each discipline. The book develops an understanding of the potential contributions of food biotechnology to the food industry, and towards improved food safety and public health.
Categories: Technology & Engineering

Food Protein Chemistry

Food Protein Chemistry

Food Protein Chemistry: An Introduction for Food Scientists discusses food proteins and how they are studied. Proteins are both biological entities and physicochemical compounds, and they will be examined in both contexts in this volume.

Author: Joe Regenstein

Publisher: Elsevier

ISBN: 9780323153867

Category: Technology & Engineering

Page: 368

View: 675

Food Protein Chemistry: An Introduction for Food Scientists discusses food proteins and how they are studied. Proteins are both biological entities and physicochemical compounds, and they will be examined in both contexts in this volume. The chemical and physical properties of proteins will be viewed from the perspective of chemists despite the fact that their use in the food supply emphasizes their biological nature. Key topics discussed include proteins as essential to life; amino acids; protein classification; selected proteins of the most important food systems; and protein structure. The book also includes chapters on protein measurement; protein purification; and spectral techniques for the study of proteins. The book requires readers to have the equivalent of the Institute of Food Technologists requirements for undergraduate food science majors. It also assumes a knowledge of math through calculus. While primarily intended for senior and first-year graduate food science students, the text may also be useful to researchers in allied fields.
Categories: Technology & Engineering

Innovation in agri food systems

Innovation in agri food systems

This is a fully rewritten and extended version of the successful first edition of a textbook which focuses on consumer-driven food product innovation using a systems-oriented approach.

Author: W.M.F. Jongen

Publisher: Wageningen Academic Publishers

ISBN: 9789076998657

Category: Technology & Engineering

Page: 400

View: 388

This is a fully rewritten and extended version of the successful first edition of a textbook which focuses on consumer-driven food product innovation using a systems-oriented approach. It integrates marketing and consumer sciences with technological aspects such as processing, logistics and information technology, and presents an integrated view of how new food product development is to be situated in a chain-oriented approach. Attention is also paid to the impact of changes in the environment of the agri-food system on food innovation, such as the changing consumer, the growing concern about food safety and new insights in human nutrition.Topics covered include changing markets, consumer perception of product quality, quality function deployment, the use of new and improved technology in food production, logistics and information technology, the role of regulation and legislation, quality management and control systems such as HACCP and TQM.The chapters of the first edition have been updated and extended. New chapters have been added, on consumer behaviour, corporate strategy, food safety and nutritional aspects of food innovation.Researchers and professionals in the food industry as well as students of food science, food technology and management will find this publication provides valuable information on the latest developments in the product innovation by agri-food systems.
Categories: Technology & Engineering

Environmental Health Perspectives

Environmental Health Perspectives

Food Systems : The Relationship between Health and Food Science Technology
by Allen S. Levine * t and Theodore P. Labuzat 1 atteit ... Introduction Food
preparation and processing is an ever - changing arena for the creative mind .

Author:

Publisher:

ISBN: COLUMBIA:HR01298305

Category: Environmental health

Page:

View: 857

Categories: Environmental health

Understanding Food Systems

Understanding Food Systems

Agriculture, Food Science, and Nutrition in the United States Ruth MacDonald,
Cheryll Reitmeier ... 1.1 INTRODUCTION FOOD SYSTEM TO THE Human
survival depends on INTRODUCTION TO UNDERSTANDING FOOD SYSTEMS
xiii.

Author: Ruth MacDonald

Publisher: Academic Press

ISBN: 9780128044858

Category: Technology & Engineering

Page: 372

View: 220

Understanding Food Systems: Agriculture, Food Science, and Nutrition in the United States explores the complex and evolving system from which the United States gets its food. From farm, to home, and everything in-between, the authors use a scientific perspective that explains the fundamentals of agricultural production, food science, and human nutrition that will guide readers through the issues that shape our food system, including political, societal, environmental, economic, and ethical concerns. Presenting the role and impact of technology, from production to processing and safety, to cultural and consumer behavior perspectives, the book also explores the link between food systems and the history of nutrients and diet patterns, and how these influence disease occurrence. Current topics of concern and debate, including the correlations between food systems and diet-related diseases, such as obesity and diabetes are explored, as are the history and current status of food insecurity and accessibility. Throughout the text, readers are exposed to current topics that play important roles in personal food choices and how they influence components of the food system. Presents the evolution of the US food system, from historical beginnings, to current consumer and political roles and responsibilities Provides farm to fork insights on production and consumption practices in the United States Explores complex topics in call-out boxes throughout the text to help readers understand the various perspectives on controversial topics
Categories: Technology & Engineering

Science and Technology of Fibers in Food Systems

Science and Technology of Fibers in Food Systems

Introduction. It has long been known that a diet high in dietary fiber improves
health by reducing the risk of cardiovascular disease, obesity, type II ... Due to
these proved benefits, there has been increasing interest of adding fibers into
foods.

Author: Jorge Welti-Chanes

Publisher: Springer Nature

ISBN: 9783030386542

Category: Technology & Engineering

Page: 468

View: 928

This text provides comprehensive coverage of fibers used in food formulations, starting with the understanding of their basic chemical structure and how they are present and organized in the cell wall structure, their physicochemical and functional properties, their impact on the digestive process and their role and preventive action against various chronic diseases including colon cancer. The book focuses on traditional and new fiber rich sources, incorporating an integrated approach in terms of the technological and engineering processes used to obtain and incorporate them in traditional foods, plus their characterization, extraction and modification. The study of processing conditions including the chemical, physical and enzymatic processes of fiber extraction and modification are also covered, including traditional and emerging processing technologies, plus the application of fibers in the development of new products and processes. Science and Technology of Fibers in Food Systems integrates knowledge of fibers from their basic structural and property aspects and the applications of these ingredients to extraction process analysis, modification and feasibility for use at the industry level. The chapters incorporate the physiological aspects related to the consumption of fiber for prevention of serious diseases.
Categories: Technology & Engineering

Enzymes in Food Systems

Enzymes in Food Systems

Introduction Experiments in Food Science has been developed as a special
project of the Career Guidance Committee of the Institute of Food Technologists ,
a scientific educational society with an interest in global concerns for providing a
 ...

Author:

Publisher:

ISBN: PSU:000033230481

Category: Enzymes

Page:

View: 554

Categories: Enzymes

Food Materials Science and Engineering

Food Materials Science and Engineering

This book will be invaluable in helping students and food scientists to understand the practical applications of materials science to food and biological materials.

Author: Bhesh Bhandari

Publisher: John Wiley & Sons

ISBN: 9781118373927

Category: Technology & Engineering

Page: 416

View: 816

Food Materials Science and Engineering covers a comprehensive range of topics in relation to food materials, their properties and characterisation techniques, thus offering a new approach to understanding food production and quality control. The opening chapter will define the scope and application of food materials science, explaining the relationship between raw material structure and processing and quality in the final product. Subsequent chapters will examine the structure of food materials and how they relate to quality, sensory perception, processing attributes and nutrient delivery. The authors also address applications of nanotechnology to food and packaging science. Methods of manufacturing food systems with improved shelf-life and quality attributes will be highlighted in the book.
Categories: Technology & Engineering

Food Farms and Community

Food  Farms  and Community

Food, Farms, and Community: Exploring Food Systems takes an in-depth look at critical issues, successful programs, and challenges for improving food systems spanning a few miles to a few thousand miles.

Author: Lisa Chase

Publisher: University of New Hampshire Press

ISBN: 9781611686876

Category: Social Science

Page: 304

View: 547

Throughout the United States, people are increasingly concerned about where their food comes from, how it is produced, and how its production affects individuals and their communities. The answers to these questions reveal a complex web of interactions. While large, distant farms and multinational companies dominate at national and global levels, innovative programs including farmers' markets, farm-to-school initiatives, and agritourism are forging stronger connections between people and food at local and regional levels. At all levels of the food system, energy use, climate change, food safety, and the maintenance of farmland for the future are critical considerations. The need to understand food systems--what they are, who's involved, and how they work (or don't)--has never been greater. Food, Farms, and Community: Exploring Food Systems takes an in-depth look at critical issues, successful programs, and challenges for improving food systems spanning a few miles to a few thousand miles. Case studies that delve into the values that drive farmers, food advocates, and food entrepreneurs are interwoven with analysis supported by the latest research. Examples of entrepreneurial farms and organizations working together to build sustainable food systems are relevant to the entire country--and reveal results that are about much more than fresh food.
Categories: Social Science

General Catalog

General Catalog

Required courses are as follows : Food science and nutrition : EN 170 Survey of
Human Nutrition .. EN 200 , 201 Food Selection , Preparation , and Preservation
EN 210 Introduction to Food Science . EN 310 Food Systems - Operations EN ...

Author: Colorado State University

Publisher:

ISBN: UIUC:30112111535206

Category: Universities and colleges

Page:

View: 523

Categories: Universities and colleges

The Oxford Handbook of Food Politics and Society

The Oxford Handbook of Food  Politics  and Society

The Oxford Handbook of Food, Politics, and Society confronts the issue of food in politics through three major dimensions: ecology, technology and property.

Author: Ronald J. Herring

Publisher: Oxford University Press, USA

ISBN: 9780195397772

Category: Political Science

Page: 886

View: 928

This volume explores the complex interrelationships between food and agriculture, politics, and society. More specifically, it considers the political aspects of three basic economic questions: what is to be produced? how is it to be produced? how it is to be distributed? It also outlines three unifying themes running through the politics of answering these societal questions with regard to food, namely: ecology, technology and property.
Categories: Political Science

Elements of Food Technology

Elements of Food Technology

Nutrient technology. Cereal technology. Bean, nut and seed technology. Fish and shelfish technology. Dairy product technology. Baking technology. Pasta technology. Food fat and oil technology. Sugar and candy technology.

Author: Norman W. Desrosier

Publisher: A V I Publishing Company

ISBN: UOM:39015002949140

Category: Technology & Engineering

Page: 772

View: 777

Introduction to food technologu. Food evaluation technology. Food chemical technology. technology of food microbiology. Nutrient technology. Cereal technology. Bean, nut and seed technology. Fish and shelfish technology. Dairy product technology. Baking technology. Pasta technology. Food fat and oil technology. Sugar and candy technology. Chocolate and cocoa technology. Coffee and tea technology. Wine, beer and spirit technology. Carbonated beverages. Flavorings, condiments and relishes. Food service systems technology. Food regulation and compliance.
Categories: Technology & Engineering

Introduction to Food Process Engineering

Introduction to Food Process Engineering

These two books can be consulted independently, but at the same time, there is a significant and welcomed match between the two in terms of terminology, definitions, units, symbols, and nomenclature.

Author: Albert Ibarz

Publisher: CRC Press

ISBN: 9781439809181

Category: Science

Page: 722

View: 701

Consumer expectations are systematically growing, with demands for foods with a number of attributes, which are sometimes difficult for manufacturers to meet. The engineering processes that are needed to obtain top-quality foods are a major challenge due to the diversity of raw materials, intermediates, and final products. As in any other enterprise, the food industry must optimize each of the steps in the production chain to attain the best possible results. There is no question that a very important aspect to take into consideration when developing a process, designing a food factory, or modifying existing facilities is the in-depth knowledge of the basic engineering aspects involved in a given project. Introduction to Food Process Engineering covers the fundamental principles necessary to study, understand, and analyze most unit operations in the food engineering domain. It was conceived with two clear objectives in mind: 1) to present all of the subjects in a systematic, coherent, and sequential fashion in order to provide an excellent knowledge base for a number of conventional and unconventional processes encountered in food industry processing lines, as well as novel processes at the research and development stages; 2) to be the best grounding possible for another CRC Press publication, Unit Operations in Food Engineering, Second Edition, by the same authors. These two books can be consulted independently, but at the same time, there is a significant and welcomed match between the two in terms of terminology, definitions, units, symbols, and nomenclature. Highlights of the book include: Dimensional analysis and similarities Physicochemistry of food systems Heat and mass transfer in food Food rheology Physical properties Water activity Thermal processing Chilling and freezing Evaporation Dehydration Extensive examples, problems, and solutions
Categories: Science

Sustainable Food Systems

Sustainable Food Systems

This book, by a leading expert in urban agriculture, offers a genuine solution to today’s global food crisis.

Author: Robert Biel

Publisher: UCL Press

ISBN: 9781911307082

Category: Business & Economics

Page: 152

View: 367

Faced with a global threat to food security, it is perfectly possible that society will respond, not by a dystopian disintegration, but rather by reasserting co-operative traditions. This book, by a leading expert in urban agriculture, offers a genuine solution to today’s global food crisis. By contributing more to feeding themselves, cities can allow breathing space for the rural sector to convert to more organic sustainable approaches. Biel’s approach connects with current debates about agroecology and food sovereignty, asks key questions, and proposes lines of future research. He suggests that today’s food insecurity – manifested in a regime of wildly fluctuating prices – reflects not just temporary stresses in the existing mode of production, but more profoundly the troubled process of generating a new one. He argues that the solution cannot be implemented at a merely technical or political level: the force of change can only be driven by the kind of social movements which are now daring to challenge the existing unsustainable order.Drawing on both his academic research and teaching, and 15 years’ experience as a practicing urban farmer, Biel brings a unique interdisciplinary approach to this key global issue, creating a dialogue between the physical and social sciences
Categories: Business & Economics

Poultry Science

Poultry Science

In Part One , the contents Chapter 1 - Introduction , 2— Conclusions and
Recommendations , 3 — Operational Strategies for Science in U.S. Agriculture , 4
Technology Innovation Improvement for the World Food System , and 5 -
Constraints ...

Author:

Publisher:

ISBN: CORNELL:31924053469635

Category: Poultry

Page:

View: 833

Vol. 5 includes a separately paged special issue, dated June 1926.
Categories: Poultry

Principles of Food Science

Principles of Food Science

Chapter 12 FOOD DISPERSIONS William D . Powrie and Marvin A . Tung
Department of Food Science University of British ... INTRODUCTION Food
systems can be divided into two major categories , namely , intact edible tissues
and food ...

Author: Owen R. Fennema

Publisher:

ISBN: UOM:39015000973266

Category: Aliments - Analyse

Page:

View: 219

Categories: Aliments - Analyse