Foods: Experimental Perspectives 8th ed
by Margaret McWilliams Ph.d. R. D. Professor Emeritus
For courses in experimental foods, food science, and related topics
Preparing aspiring professionals with clearly written, in-depth scientific coverage of food and its safe preparation.
** **Never before has food received so much attention. Today’s news shines a spotlight on food, food science, and nutrition beckoning todays readers to an exciting career in this essential industry. Foods: Experimental Perspectives, Eighth Edition blends the underlying science with discussion of GMOs, sustainability, healthy and trendy food choices, and other current consumer issues. Its clear presentation of the science guides readers through complex concepts that influence practices in food preparation and product development.
The study of foods begins with an in-depth presentation of carbohydrates and food sources, followed by a careful look at lipids, and ultimately proteins and their principal sources. Aspects of the food supply, including safety, preservation, and additives are then examined. Discussion of the research process and evaluation techniques used in food research and product development close the text. Professional vocabulary is developed through margin definitions and a substantial glossary, while other learning aids chapter objectives, summaries, study questions, “Food for Thought” boxes, and photos support the reader’s journey through the exciting look at food, food science, and food safety.
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