ELEMENTARY FOOD SCIENCE 5ED (PB 2023) Hardcover

Building on the success of the widely used Elementary Food Science (5th edition), this book offers comprehensive coverage of food science, organized into four key areas: foundational topics, food safety and sanitation, food preservation and processing, and the handling and processing of specific food types. The initial chapters introduce the field of food science, its societal importance, and the significant economic contributions of the food industry both in the USA and worldwide. Subsequent chapters explore food regulatory bodies, food labeling, food quality and sensory evaluation, and consumer understanding of food. The section on food safety now includes two new chapters detailing how microorganisms impact food quality and the nature of foodborne disease outbreaks. Good Manufacturing Practices (GMP) are explained both independently and as a foundational element for HACCP, VACCP, and TACCP food safety management systems. The food processing section features two new chapters covering basic food processing principles and the quality of dried foods. The final part examines the handling and processing of major food categories, including meat, dairy, poultry and eggs, seafood, grains, baked goods, fruits, vegetables, and sugar confectionery, and concludes with a new chapter dedicated to the foodservice industry. A unique feature of this text is its emphasis on the connection between food science and industry, utilizing the North American Industry Classification System (NAICS). The book has been thoroughly updated with over 1500 references, acknowledging the extensive work of numerous food scientists and other professionals. The intended audience remains the same: food science students at the senior high school, college, and university levels. Certain sections will also be valuable for advanced readers from other disciplines who may have limited or no prior background in food science. Furthermore, individuals studying the intersections of food science with culinary arts, foodservice, nutrition, or public health will find this book to be a useful resource.