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This is the 3rd edition with a publication date of 6/20/2012.
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Principles of Food Science incorporates science concepts into a lab-oriented foods class. This text shows how the laws of science are at work in foods prepared at home and by the food industry. Each chapter includes engaging features, including NEW "Going Green" environmental updates and"Science Matters" articles. Other features focus on areas such as current research, technology, and nutrition news. Through lab experiments in the text and Lab Manual, students will practice scientific and sensory evaluation of foods. They will discover how nutrients and other food componentsillustrate basic chemistry concepts. They will examine the positive and negative impacts of microorganisms on the food supply. Students will also explore the variety of careers available to graduates with a food science background. Special features throughout the text cover environmental issues,science facts, nutrition news, food science history, technology, recent research, international issues, and more. Experiments at the end of each chapter and in the lab manual include safety tips and lists of needed equipment and supplies. Students employ the scientific method to perform theexperiments.