Essentials of Food Science

The sixth edition of the Essentials of Food Science is now available for adoption and student use! The text continues to provide the essential information of for example, food chemistry, food technology, and food preparation, while providing a single source of appropriate information for the non-major food science student.

Each chapter ends with a Glossary of terms, References, and a Bibliography. The popular Culinary Alert features are scattered throughout the text andprovide suggestions for the reader to easily apply the informationin the text to his or her cooking experience.

The authors two with Ph.D.'s and one with a Masters degree earned a Food Science MAJOR, a Food Science MINOR or taught Food Science for 10-25 years. Two authors hold R.D.'s.

Major updates to chapters on food processing Fully updated 6th edition Major updates to dietary guidelines

Autorentext

Vickie A. Vaclavik, Ph. D., R.D., Retired.****

Dr. Vickie Vaclavik taught for over 25 years at the college level in Dallas, Texas. Included among her students were nutrition students at the Dallas County Community College District; Food Science, and Food Service Management students at The University of Texas Southwestern Medical Center at Dallas, Nutrition Department Graduate School; and culinary students at the International Culinary School at the Art Institute of Dallas. She is a graduate of Cornell University, human nutrition and food; Purdue University, restaurant, hotel, institution management; and Texas Woman's University, institution management and food science.

Personally, she really likes passing on what she knows and enjoys. Prior to teaching and writing, Dr. Vaclavik worked in various foodservice operationsincluding hotel restaurants, Meals-on-Wheels, hospital foodservice management and more. Two of her three sons are married with children of their own!

Elizabeth W. Christian, Ph. D., Retired.

Dr. Elizabeth Christian was an adjunct faculty member at Texas Woman's University in Denton for 25 years, teaching both face-to-face and online classes in the Nutrition and Food Science Department. Food Science has been her passion since she was a freshman in high school. She obtained her B.S. and her Ph. D. in Food Science from the Leeds University, England. After working for five years as a research scientist at the Hannah Dairy Research Institute in Scotland, she married an American and moved to the United States. Elizabeth has two grown daughters, and currently lives in Longview, TX, with her adorable dog, Winston!

Best wishes and God bless!

We would like to welcome to authorship Tad Campbell!

Tad Campbell , MCN, R.D.N., L.D.

Tad Campbell, MCN, RDN, LD is a Clinical Assistant Professor and Associate Director of the Texas A&M University Dietetic Internship Program. He also continues to serve as an Adjunct Assistant Professor in the Clinical Nutrition Department at the University of Texas Southwestern Medical Center at Dallas, where he taught Food Science and Technology and contributed to courses in the Master of Clinical Nutrition Program for over 10 years. Tad holds a Bachelor of Business Administration degree from Baylor University and a Master of Clinical Nutrition degree from UT Southwestern. His professional work includes teaching in the areas of food science and medical nutrition therapy along with providing individual nutrition counseling with a focus on weight management and neuromuscular disorders in multidisciplinary clinical settings.

Inhalt

Part I. Introduction to Food Components.- Evaluation of Food Quality.- Water.- Part II. Carbohydrates in Food.- Carbohydrates in Food: An Introduction.- Starches in Food.- Pectins and Gums.- Grains: Cereals, Flour, Rice, and Pasta.- Vegetables and Fruits.- Part III. Proteins in Food.- Proteins in Foods: An Introduction.- Meat, Poultry, Fish, and Dry Beans.- Eggs and Egg Products.- Milk and Milk Products.- Part IV. Fats in Food.- Fats and Oils in Products.- Food Emulsions and Foams.- Part V. Sugars, Sweeteners.- Sugars, Sweeteners, and Confections.- Part VI. Baked Products.- Baked Products: Batters and Dough.- Part VII. Aspects of Food Preservation.- Food Preservation.- Food Additives.- Food Packaging.- Part VIII. Food Safety.- Food Safety.- Part IX. Government Regulation of the Food Supply.- Government Regulation of the Food Supply and Labeling.- Appendices.