Introduction To Food Science And Food Systems

Introduction to Food Science and Food Systems PDF
Author: Rick Parker
Publisher: Cengage Learning
ISBN: 1305855469
Size: 63.81 MB
Format: PDF, ePub, Docs
Category : Social Science
Languages : en
Pages : 640
View: 6848

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Book Description: Cultivate a career in food science with INTRODUCTION TO FOOD SCIENCE AND FOOD SYSTEMS, 2nd Edition! Uncover the foundations of the modern food industry, from nutrition and chemistry to processing and safety, and delve into some of the most pressing foodborne issues of our day. Laced with full-color images, drawings, charts, and graphs, chapters discuss the latest information on genetically engineered foods, environmental concerns and sustainability, food needs of the world, the impacts of food on health, and more. INTRODUCTION TO FOOD SCIENCE AND FOOD SYSTEMS, 2nd Edition also tests your understanding of agriscience concepts with practical, hands-on activities in math, science and other key areas, aligning the readings with National Agricultural Education Standards and FFA Career Development Events (CDEs). Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Introduction To The Us Food System

Introduction to the US Food System PDF
Author: Roni Neff
Publisher: John Wiley & Sons
ISBN: 1118063384
Size: 67.79 MB
Format: PDF
Category : Medical
Languages : en
Pages : 576
View: 1276

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Book Description:

General Catalog

General Catalog PDF
Author: Colorado State University
Publisher:
ISBN:
Size: 61.87 MB
Format: PDF, ePub
Category : Universities and colleges
Languages : en
Pages :
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Book Description:

Cumulative Index To The Catalog Of The Food And Nutrition Information And Education Material Center 1973 1975

Cumulative Index to the Catalog of the Food and Nutrition Information and Education Material Center 1973 1975 PDF
Author: National Agricultural Library (U.S.)
Publisher:
ISBN:
Size: 63.94 MB
Format: PDF, Docs
Category :
Languages : en
Pages : 340
View: 2769

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Book Description:

Introduction To Food Biotechnology

Introduction to Food Biotechnology PDF
Author: Perry Johnson-Green
Publisher: CRC Press
ISBN: 142005838X
Size: 33.86 MB
Format: PDF, ePub, Mobi
Category : Technology & Engineering
Languages : en
Pages : 312
View: 436

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Book Description: Universities throughout the US and the rest of the world offer Food Biotechnology courses. However, until now, professors lacked a single, comprehensive text to present to their students. Introduction to Food Biotechnology describes, explains, and discusses biotechnology within the context of human nutrition, food production, and food processing. Written for undergraduate students in Food Science and Nutrition who do not have a background in molecular biology, it provides clear explanations of the broad range of topics that comprise the field of food biotechnology. Students will gain an understanding of the methods and rationales behind the genetic modification of plants and animals, as well as an appreciation of the associated risks to the environment and to public health. Introduction to Food Biotechnology examines cell culture, transgenic organisms, regulatory policy, safety issues, and consumer concerns. It covers microbial biotechnology in depth, emphasizing applications to the food industry and methods of large-scale cultivation of microbes and other cells. It also explores the potential of biotechnology to affect food security, risks, and other ethical problems. Biotechnology can be used as a tool within many disciplines, including food science, nutrition, dietetics, and agriculture. Using numerous examples, Introduction to Food Biotechnology lays a solid foundation in all areas of food biotechnology and provides a comprehensive review of the biological and chemical concepts that are important in each discipline. The book develops an understanding of the potential contributions of food biotechnology to the food industry, and towards improved food safety and public health.

Introduction To Plant Science

Introduction to Plant Science PDF
Author: R. O. Parker
Publisher: Taylor & Francis
ISBN: 9781401841881
Size: 49.89 MB
Format: PDF
Category : Science
Languages : en
Pages : 715
View: 203

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Book Description: This revised text provides a comprehensive introduction to the fascinating world of plant science. From the basic requirements for plant growth, to genetic engineering and biotechnology, this easy- to- understand book is ideal for the high school level agriscience curriculum or college freshman level plant science course. Students will learn about the origins of cultivated plants, structure and anatomy, photosynthesis, respiration, propagation, production of major agronomic crops, and more.

Bibliography Of Agriculture

Bibliography of Agriculture PDF
Author:
Publisher:
ISBN:
Size: 25.41 MB
Format: PDF, ePub, Docs
Category : Agriculture
Languages : en
Pages :
View: 4347

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Book Description:

Introduction To Food Process Engineering

Introduction to Food Process Engineering PDF
Author: Albert Ibarz
Publisher: CRC Press
ISBN: 1482219662
Size: 23.98 MB
Format: PDF, ePub, Mobi
Category : Science
Languages : en
Pages : 722
View: 1122

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Book Description: Consumer expectations are systematically growing, with demands for foods with a number of attributes, which are sometimes difficult for manufacturers to meet. The engineering processes that are needed to obtain top-quality foods are a major challenge due to the diversity of raw materials, intermediates, and final products. As in any other enterprise, the food industry must optimize each of the steps in the production chain to attain the best possible results. There is no question that a very important aspect to take into consideration when developing a process, designing a food factory, or modifying existing facilities is the in-depth knowledge of the basic engineering aspects involved in a given project. Introduction to Food Process Engineering covers the fundamental principles necessary to study, understand, and analyze most unit operations in the food engineering domain. It was conceived with two clear objectives in mind: 1) to present all of the subjects in a systematic, coherent, and sequential fashion in order to provide an excellent knowledge base for a number of conventional and unconventional processes encountered in food industry processing lines, as well as novel processes at the research and development stages; 2) to be the best grounding possible for another CRC Press publication, Unit Operations in Food Engineering, Second Edition, by the same authors. These two books can be consulted independently, but at the same time, there is a significant and welcomed match between the two in terms of terminology, definitions, units, symbols, and nomenclature. Highlights of the book include: Dimensional analysis and similarities Physicochemistry of food systems Heat and mass transfer in food Food rheology Physical properties Water activity Thermal processing Chilling and freezing Evaporation Dehydration Extensive examples, problems, and solutions

Introduction To Food Engineering

Introduction to Food Engineering PDF
Author: Paul Singh
Publisher: Academic Press
ISBN: 0323138128
Size: 40.89 MB
Format: PDF, Docs
Category : Technology & Engineering
Languages : en
Pages : 318
View: 3065

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Book Description: Introduction to Food Engineering deals with the engineering concepts in food processing employing a unit operations approach. The book focuses on mass and energy balances, fluid flow, energy utilization, refrigeration, heat transfer, food freezing, evaporation, dehydration, and psychometrics. It is in line with primary topics recommended by the Institute of Food Technologists of the U.S.A. The text reviews some concepts related to food science such as the equation of state and perfect gas law, laws of thermodynamics, and conservation of mass. The book also discusses the transport of liquid foods and the three types of utilities used in food processing: 1) steam generation and utilization; 2) natural gas utilization; and 3) electric power utilization. The text explains how to determine the properties of food and the different approaches that can be used to obtain the food's thermal properties prior to using the proper heat-exchange equipment. Food preservation also involves freezing (direct or indirect contact systems), evaporation, dehydration, and psychometrics (involving thermodynamic properties of gas-vapor mixtures). The book is suitable for nutritionists, food technologists, advanced under-graduate and beginning graduate students in food science and technology, and professionals whose works are in the food processing, research, and preservation industry.