Food Science: An Ecological Approach de Sari Edelstein

Food Science: An Ecological Approach

Sari Edelstein

en Limba Engleză Paperback – 29 ian 2018

Food Science: An Ecological Approach presents the field of food science--the study of the physical, biological, and chemical makeup of food, and the concepts underlying food processing--in a fresh, approachable manner that places it in the context of the world in which we live today. Specifically, the text marries food science with present concerns regarding food quality, composition, and availability, emphasizing the "ecological approach."

Section I of Food Science: An Ecological Approach presents the introductory concepts students studying food science are required to learn. These foundational chapters provide students with the background to understand the relationship between food science and the environment, research methods used by food scientists, and the underlying science and chemistry behind food composition.

Section II provides a focused discussion of the types of food and the science behind each. Using a consistent presentation, each chapter discusses each food's historical, cultural, and ecological significance; its physical and chemical properties; preparation techniques and food safety concerns; and its impact on health.

New & Key Features of the Second Edition:
- NEW - New case studies have been added to the end of each chapter encouraging students to apply the concepts of each case to a problem in food science
- NEW & UPDATED - Ecological concerns throughout the text have been updated, and other new ecological concerns have been added, to keep students up-to-date on matters pertinent to food science ecology
-NEW - Includes a new Chapter 5 on food safety
-NEW - The Food Science Workbook and Lab Manual is included in the Navigate 2 platform, free with every new print copy of the print text, and includes practical exercises based on key concepts from the text

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Notă biografică

Dr. Edelstein is currently retired. Her previous position was ofAssociate Professor in the Nutrition and Dietetics Department at Simmons College. She taught both Food Science and Food service classes. Before coming to Simmons College, Dr. Edelstein has previously been in private practice and has served as a hospital Food Service Director and Chief Dietitian. She is the author of many research articles, inclusive of topics on ethics, yoga, the glycemic index, and athletic performance as well as the author or editor of books, which include: The Healthy Young Child, Wadsworth Publishing, 1995; Nutrition in Public Health, Second Edition, Jones & Bartlett Publishers, 2005; Nutrition: Rapid References for Nurses, Jones & Bartlett Publishers, 2007; Managing Food and Nutrition Services for the Hospitality, Culinary and NutritionProfessions, Jones & Bartlett Publishers, 2007; Life Cycle Nutrition: An Evidence-Based Approach, Jones & Bartlett Publishers, 2008. Education Background BS Florida State University MS Florida International University PhD University of Florida