Overview
- Thoroughly modernized with over 1500 references and internet sources
- Fully 50% larger than its predecessor and covers food-centric culinary art, foodservices, nutrition and public health issues
- Showcasesfood industry links thoroughly usingthe North American Industry Classification System (NAICS)
Part of the book series: Food Science Text Series (FSTS)
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Table of contents (25 chapters)
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Front Matter
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Interrelated Food Science Topics
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Front Matter
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Food Safety and Sanitation
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Front Matter
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Food Preservation and Processing
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Front Matter
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Handling and Processing Food
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Front Matter
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Keywords
About this book
The text highlights food science links with industry uniquelyusing the North American Industry Classification System (NAICS). Overall, the book is thoroughly modernized with over 1500 references cited in recognition of thousands of named food scientists and other professionals.
The target readership remain unchanged for the current edition, i.e. Students of food science fromsenior high school, colleges or universities. Sections of the book will also appeal toadvanced readers from other disciplines with perhaps little or noprior food science experience. Additionally, readers covering the intersection of food science with culinary arts, foodservices, and nutritionor public health will find the book useful.
Authors and Affiliations
About the authors
Professor (Emeritus) Ernest R. Vieira was Chair of the Department of Food Science, Nutrition and Culinary Arts, North Shore Community College, Danvers, Massachusetts, USA.
Dr. Richard Owusu-Apenten is an Independent Food Scientist Researcher and former faculty at the Department of Food Science, Pennsylvania State University (USA), Department of Food Science & Nutrition, The University of Leeds (UK), and the School of Biomedical Sciences, Ulster University, Coleraine (UK).
Bibliographic Information
Book Title: Elementary Food Science
Authors: Richard Owusu-Apenten, Ernest R. Vieira
Series Title: Food Science Text Series
DOI: https://doi.org/10.1007/978-3-030-65433-7
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer Nature Switzerland AG 2023
Softcover ISBN: 978-3-030-65431-3Published: 30 May 2022
eBook ISBN: 978-3-030-65433-7Published: 28 May 2022
Series ISSN: 1572-0330
Series E-ISSN: 2214-7799
Edition Number: 5
Number of Pages: XXVII, 602
Number of Illustrations: 105 b/w illustrations