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Introduction to Food Science and Food Systems 2nd Edition

Rick Parker, PhD.

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This Cengage solution can be seamlessly integrated into most Learning Management Systems (Blackboard, Brightspace by D2L, Canvas, Moodle, and more) but does require a different ISBN for access codes. Please work with your Cengage Learning Consultant to ensure the proper course set up and ordering information. For additional information, please visit the LMS Integration site.

Standalone Digital Access — Ultimate Value

Recommended and most popular

  • ISBN-10: 1305410890
  • ISBN-13: 9781305410893
  • Bookstore Wholesale Price $212.00
  • RETAIL $212.00

Digital Access + Print — Flexible Value

Recommended and most popular

  • ISBN-10: 1337194360
  • ISBN-13: 9781337194365
  • Bookstore Wholesale Price $169.00
  • RETAIL $224.95

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  • ISBN-10: 1337422584
  • ISBN-13: 9781337422581
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  • ISBN-10: 143548939X
  • ISBN-13: 9781435489394
  • Bookstore Wholesale Price $164.00
  • RETAIL $217.95

Overview

INTRODUCTION TO FOOD SCIENCE AND FOOD SYSTEMS, 2nd Edition, explores the foundations of the food industry and current food-related issues. Discussions of current topics and trends center on genetically engineered foods, environmental concerns and sustainability, global food needs, and the impacts of food on health. Designed with future agricultural professionals in mind, this edition engages students with colorful photos, charts, graphs and illustrations and tests their understanding of concepts with practical, hands-on activities. Chapter content also correlates with National Agricultural Education Standards and FFA Career Development Events (CDEs) to prepare students for meaningful careers.

Rick Parker, PhD., College of Southern Idaho, Twin Falls

Rick Parker is President of the National Agricultural Institute and Director of the National Association of Colleges and Teachers of Agriculture (NACTA). Formerly a division director and instructor at the College of Southern Idaho for two decades, he taught biology, food science, and animal science. He also worked as the Director for AgroKnowledge, the National Center for Agriscience and Technology Education, a project funded by the National Science Foundation. Currently, Dr. Parker is also the Editor for the peer-reviewed NACTA Journal, which focuses on of teaching and learning scholarship. An experienced author, Dr. Parker has published a number of Cengage Learning texts, including Aquaculture Science, Introduction to Plant Science, Fundamentals of Plant and Soil Science, Introduction to Food Science, and Equine Science. He also co-authored Fundamentals of Plant Science.

MindTap® is the digital learning solution that powers students from memorization to mastery. It gives you complete control of your course—to provide engaging content, to challenge every individual, and to build their confidence. Empower students to accelerate their progress with MindTap.

  • Accessible Presentation. Divided into four sections, the text explores concepts in a logical progression, and includes examples and other meaningful context to keep students focused and involved.
  • Practical Focus. Emphasizing application throughout, the text integrates “Math and Science Connection” activities with the readings, and concludes each chapter with hands-on “Student Activities” designed to develop critical skills.
  • Bountiful Resources. Chapters enticed students with boxed articles that dish up food industry tidbits, historical insights, and emerging food trends, while additional resources at the end of every chapter inspire students to learn more about specific topics.
  • All-New Color. The text’s revised, full-color design features photos, charts, graphs, and illustrations that help students visualize food production and process techniques--and a whole world of agricultural career possibilities!

Introduction to Food Science and Food Systems

TABLE OF CONTENTS

Preface.
Section 1: INTRODUCTION AND BACKGROUND.
1. Overview of Food Science.
2. Food System and Sustainability.
3. Chemistry of Foods.
4. Nutrition and Digestion.
5. Food Composition.
6. Quality Factors in Foods.
7. Unit Operations in Food Processing.
8. Food Deterioration.
Section 2: PRESERVATION.
9. Heat.
10. Cold.
11. Drying and Dehydration.
12. Radiant and Electrical Energy.
13. Fermentation, Microorganisms, and Biotechnology.
14. Food Chemistry.
15. Packaging.
Section 3: FOODS AND FOOD PRODUCTS.
16. Milk.
17. Meat.
18. Poultry and Eggs.
19. Fish and Shellfish.
20. Cereal Grains, Legumes, and Oilseeds.
21. Fruits and Vegetables.
22. Fats and Oils.
23. Candies and Confectionary.
24. Beverages.
Section 4: RELATED ISSUES.
25. Environmental Concerns and Processing.
26. Food Safety.
27. Regulations and Labeling.
28. World Food Needs.
29. Food and Health.
30. Careers in Food Science.
Appendix A: Chemistry Review.
Appendix B: Reference Tables.
Appendix C: Harvesting and Storing Fruits, Nuts, and Vegetables.
Glossary.

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Cengage provides a range of supplements that are updated in coordination with the main title selection. For more information about these supplements, contact your Learning Consultant.

FOR INSTRUCTORS

Instructor’s Companion Website

ISBN: 9781305410992
Log on to this password-protected site to access a wide range of resources such as electronic versions of the instructor's manual, eLectures, lesson plans and PowerPoint® slides that coordinate with book chapters, extra test questions, answers to end-of-chapter review questions, and a full-color image gallery. You also get access to Cengage Learning Testing, powered by Cognero®, a flexible online system that provides chapter-by-chapter quizzes. For these instructor-specific resources, please visit CengageBrain.com at http://login.cengage.com and follow the prompts for obtaining access this secure site.

Cengage Learning Testing, powered by Cognero® Instant Access

ISBN: 9781305410930
Cengage Learning Testing, powered by Cognero® is a flexible, online system that allows you to import, edit, and manipulate content from the text’s test bank or elsewhere. Include your own favorite test questions, create multiple test versions in an instant, and deliver tests from your LMS, your classroom, or wherever you want.