Description:This book is an ideal teaching manual for high school agriscience and consumer science programs, as well as for post-secondary food science courses. It is an excellent overview for anyone interested in attaining a basic understanding of food science. |
Features:
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Chapters are divided into four comprehensive sections, allowing for a better understanding of the science of foods
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Each chapter features a list of key words that build vocabulary and encourage use of the book's glossary
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Learning objectives at the beginning of each chapter identify important concepts and provide a "road map" for learning
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"Student activities" sections at the end of each chapter provide opportunities to directly apply material
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The comprehensive appendix provides tables of important conversion factors, guides, industry contacts, food composition and additional resources, including Internet URL's
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