About this book series

The Food Science Text Series provides faculty with the leading teaching tools. The Editorial Board has outlined the most appropriate and complete content for each food science course in a typical food science program and has identified textbooks of the highest quality, written by the leading food science educators.
 

Series Editor

Dennis R. Heldman, Professor, Department of Food, Agricultural, and Biological Engineering, The Ohio State University
 

Editorial Board

John Coupland, Professor of Food Science, Department of Food Science, Penn State University

Mario Ferruzzi, Professor, Director of the Arkansas Children’s Nutrition Center, Little Rock, Arkansas

Richard W. Hartel, Professor of Food Engineering, Department of Food Science, University of Wisconsin

Rubén Morawicki, Associate Professor, Director of the Ecolab Center for Culinary Sciences, Providence, Rhode Island

S. Suzanne Nielsen, Professor Emerita, Department of Food Science, Purdue University

Juan L. Silva, Department of Food Science, Nutrition and Health Promotion, Mississippi State University
Electronic ISSN
2214-7799
Print ISSN
1572-0330

Book titles in this series

  1. Nielsen's Food Analysis

    Editors:
    • B. Pam Ismail
    • S. Suzanne Nielsen
    • Copyright: 2024

    Available Renditions

    • Hard cover
    • eBook
  2. Elementary Food Science

    Authors:
    • Richard Owusu-Apenten
    • Ernest R. Vieira
    • Copyright: 2023

    Available Renditions

    • Soft cover
    • eBook
  3. Essentials of Food Science

    Authors:
    • Vickie A. Vaclavik
    • Elizabeth W. Christian
    • Tad Campbell
    • Copyright: 2021

    Available Renditions

    • Soft cover
    • eBook
  4. Principles of Food Chemistry

    Authors:
    • John M. deMan
    • John W. Finley
    • W. Jeffrey Hurst
    • Chang Yong Lee
    • Copyright: 2018

    Available Renditions

    • Hard cover
    • Soft cover
    • eBook

Abstracted and indexed in

  1. INIS Atomindex