Food Science 2nd edition by Edelstein

Food Science, 2nd edition by Edelstein, introduces the scientific principles behind food composition, preparation, safety, and quality. Published by Jones & Bartlett Learning, the text examines carbohydrates, proteins, fats, water, vitamins, minerals, food additives, sensory evaluation, processing methods, preservation, and foodborne illness. Students learn how chemistry, microbiology, nutrition, and technology influence everyday foods and the food supply. This textbook is appropriate for introductory food science, nutrition, dietetics, culinary science, and health-related courses that require a practical foundation in the science of food.