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"Introduction to Food Science" provides an overview of the science of foods, from nutrition and digestion to processing and preservation. The material is based on a thorough, easy-to-follow outline that makes developing a lesson plan simple. Each chapter contains a list of learning objectives that help identify important concepts and key words that are essential to the understanding of the material. Tables, charts, graphs and illustrations are inserted throughout the text, providing quick and understandable access to information. The "student activities" section at the end of each chapter provide opportunities to directly apply material. The text also provides insight into career opportunities for those interested in working within food science industries.

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.
  • Chapters are divided into four comprehensive sections, allowing for a better understanding of the science of foods
  • Each chapter features a list of key words that build vocabulary and encourage use of the book's glossary
  • Learning objectives at the beginning of each chapter identify important concepts and provide a "road map" for learning
  • "Student activities" sections at the end of each chapter provide opportunities to directly apply material
  • The comprehensive appendix provides tables of important conversion factors, guides, industry contacts, food composition and additional resources, including Internet URL's
Chapter 1: Overview of Food Science
Chapter 2: Review of Chemistry
Chapter 3: Chemistry of Foods
Chapter 4: Nutrition and Digestion
Chapter 5: Food Composition
Chapter 6: Quality Factors in Foods
Chapter 7: Unit Operations in Food Processing
Chapter 8: Food Deterioration
Chapter 9: Heat
Chapter 10: Cold
Chapter 11: Drying and Dehydration
Chapter 12: Radiant and Electrical Energy
Chapter 13: Fermentation, Microorganisms and Biotechnology
Chapter 14: Chemicals
Chapter 15: Packaging
Chapter 16: Milk
Chapter 17: Meat, Poultry, and Eggs
Chapter 18: Fish and Shellfish
Chapter 19: Cereal Grains, Legumes, and Oilseeds
Chapter 20: Fruits & Vegetables
Chapter 21: Fats and Oils
Chapter 22: Candies and Sweets
Chapter 23: Beverages
Chapter 24: Environmental Concerns and Processing
Chapter 25: Food Safety
Chapter 26: Regulations and Labeling
Chapter 27: World Food Needs
Chapter 28: Careers in Food Science

Textbook Only Options

Traditional eBook and Print Options

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  • ISBN-10: 0766813142
  • ISBN-13: 9780766813144
  • Bookstore Wholesale Price $164.00
  • RETAIL $217.95

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.


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 at 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.