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Food Science Text Series
cover

Elementary Food Science

Authors: Owusu-Apenten, Richard, Vieira, Ernest

  • 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)
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Buy this book

eBook 106,99 €
price for Spain (gross)
  • The eBook version of this title will be available soon
  • Due: July 17, 2021
  • ISBN 978-3-030-65433-7
  • Digitally watermarked, DRM-free
  • Included format:
  • ebooks can be used on all reading devices
Softcover 135,19 €
price for Spain (gross)
  • Due: July 17, 2021
  • ISBN 978-3-030-65431-3
  • Free shipping for individuals worldwide
  • Institutional customers should get in touch with their account manager
  • Covid-19 shipping restrictions
  • The final prices may differ from the prices shown due to specifics of VAT rules
About this book

Following the success of the popular introductory text,Elementary Food Science(5th edition) coversabroad range of food science topics organized infour parts; Part (1)Interrelated food science topics, Part (2)Food safety & sanitation, Part (3)Food preservation and processing and Part (4)Handling & processing of foods. The opening two chapters discuss what food science actually is, the significanceforsociety, and the large contribution of the food industry to jobs and revenue in the USA and globally. Succeeding chapterscover food regulatory agencies, food labels, food quality and sensory evaluation, and consumer food literacy. Part (2)hastwo new chapters explaininghow microbes affect food quality,and alsofoodborne disease outbreaks; GMP is described independently and as a prerequisite for HACCP, VACCP andTACCPfood-safety management systems. Part (3) containstwo new chapters dealing with basic aspects of food processing, and the quality of dried foods. Part (4) covershandling and processing major food commodity groups (meat, dairy products, poultry and eggs, fish and shellfish, cereal grains, bakery products, fruits and vegetables, sugar confectionary). A new final chapter coversthe foodservice industry.

 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.

 

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).

Buy this book

eBook 106,99 €
price for Spain (gross)
  • The eBook version of this title will be available soon
  • Due: July 17, 2021
  • ISBN 978-3-030-65433-7
  • Digitally watermarked, DRM-free
  • Included format:
  • ebooks can be used on all reading devices
Softcover 135,19 €
price for Spain (gross)
  • Due: July 17, 2021
  • ISBN 978-3-030-65431-3
  • Free shipping for individuals worldwide
  • Institutional customers should get in touch with their account manager
  • Covid-19 shipping restrictions
  • The final prices may differ from the prices shown due to specifics of VAT rules
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Bibliographic Information

Bibliographic Information
Book Title
Elementary Food Science
Authors
Series Title
Food Science Text Series
Copyright
2021
Publisher
Springer International Publishing
Copyright Holder
Springer Nature Switzerland AG
eBook ISBN
978-3-030-65433-7
DOI
10.1007/978-3-030-65433-7
Softcover ISBN
978-3-030-65431-3
Series ISSN
1572-0330
Edition Number
5
Number of Pages
XXIII, 531
Number of Illustrations
105 b/w illustrations
Topics