FOOD CHEMISTRY
A manual designed for Food Chemistry Laboratory courses that meet Institute of Food Technologists undergraduate education standards for degrees in Food Science
In the newly revised second edition of
Food Chemistry: A Laboratory Manual
, two professors with a combined 50 years of experience teaching food chemistry and dairy chemistry laboratory courses deliver an in-depth exploration of the fundamental chemical principles that govern the relationships between the composition of foods and food ingredients and their functional, nutritional, and sensory properties. Readers will discover practical laboratory exercises, methods, and techniques that are commonly employed in food chemistry research and food product development.
Every chapter offers introductory summaries of key methodological concepts and interpretations of the results obtained from food experiments. The book provides a supplementary online Instructor’s Guide useful for adopting professors that includes a Solutions Manual and Preparation Manual for laboratory sessions.
The latest edition presents additional experiments, updated background material and references, expanded end-of-chapter problem sets, expanded use of chemical structures, and:
A thorough emphasis on practical food chemistry problems encountered in food processing, storage, transportation, and preparation
Comprehensive explorations of complex interactions between food components beyond simply measuring concentrations
Additional experiments, references, and chemical structures
Numerous laboratory exercises sufficient for a one-semester course
Perfect for students of food science and technology,
will also earn a place in the libraries of food chemists, food product developers, analytical chemists, lab technicians, food safety and processing professionals, and food engineers.