Printer Friendly

Elementary Food Science.

Food science is a broad as it is long and covers most scientific disciplines. This is probably why not so many understand the full ramifications of the subject. The whole topic is now receiving a more serious airing in the wake of food technology that has done so much to change food products as we know them today. Having gone some way towards creating exciting new products, the next stage is to ensure that our processing techniques have not ruined the raw material from which the product was made. Now, to a certain extent, we have reversed our thinking and the whole subject is now called food science, the technology have been relegated to a subsidiary position.

Having said all the above, it is quite obvious that we all have to eat and therefore food science must concern each and every one of us. In fact, it would pay a lot more people to have some idea of what food science is all about, if only to stop them 'blaming the government' when something goes wrong with their food. We seem to have arrived at the situation where the man in the street knows so little about food and how it arrives at his table that he fails to understand the care needed in preparation. This where a knowledge of food science comes in. This book is what it says 'elementary' but that does not mean it is intended for children, it is for those who need to understand more about the fundamentals of this interesting subject.

The 27 chapters have titles that tell the reader what they cover: Why food science?; Nutrition; Sanitary handling of foods; Regulatory agencies; Food additives; Food borne diseases; Microbial activity; Enzyme reactions; Chemical reactions; Heating; Drying; Refrigeration at temperatures above freezing; Freezing; Addition of chemicals; Meat; Dairy products; Poultry and eggs; Fish and shell-fish; Cereal grains; Bakery products; Vegetables; Fruits; Sugar; Fats and oils; Equipment used in food preparation; Food preparation - an important application of basic chemistry and physics; and Food labels. There follows a brief appendix and a list of some suggested further reading.
COPYRIGHT 1992 Food Trade Press Ltd.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1992 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Publication:Food Trade Review
Article Type:Book Review
Date:Sep 1, 1992
Words:351
Previous Article:Food Processing Technology Principles and Practice.
Next Article:Fish Processing Technology.
Topics:


Related Articles
Food Science, Nutrition and Health, 5th ed.
Mark's Kwanzaa Celebration.
SCIENCE MUSEUM'S NEW LOOK : CLASSROOMS, AQUARIUM TO JOIN CENTER.
BRIEFLY.
Mixing It Up: Integrated, Interdisciplinary, Intriguing Science in the Elementary Classroom.
Elementary Science Teacher Education: International Perspectives on Contemporary Issues and Practice.
Elementary Science Methods: A Constructivist Approach, 4th ed. (CD-ROM included).
Science stories; science methods for elementary and middle school teachers, 3d ed.

Terms of use | Copyright © 2017 Farlex, Inc. | Feedback | For webmasters