did-you-know? rent-now

Amazon no longer offers textbook rentals. We do!

did-you-know? rent-now

Amazon no longer offers textbook rentals. We do!

We're the #1 textbook rental company. Let us show you why.


Foods Experimental Perspectives

  • ISBN13:


  • ISBN10:


  • Edition: 8th
  • Format: Hardcover
  • Copyright: 2016-01-26
  • Publisher: Pearson

Note: Supplemental materials are not guaranteed with Rental or Used book purchases.

Purchase Benefits

  • Free Shipping Icon Free Shipping On Orders Over $35!
    Your order must be $35 or more to qualify for free economy shipping. Bulk sales, PO's, Marketplace items, eBooks and apparel do not qualify for this offer.
  • eCampus.com Logo Get Rewarded for Ordering Your Textbooks! Enroll Now
  • Complimentary 7-Day eTextbook Access - Read more
    When you rent or buy this book, you will receive complimentary 7-day online access to the eTextbook version from your PC, Mac, tablet, or smartphone. Feature not included on Marketplace Items.
List Price: $179.99 Save up to $145.25
  • Rent Book $34.74
    Add to Cart Free Shipping Icon Free Shipping


    7-Day eTextbook Access 7-Day eTextbook Access

    *This item is part of an exclusive publisher rental program and requires an additional convenience fee. This fee will be reflected in the shopping cart.

Supplemental Materials

What is included with this book?


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 today’s 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.

Author Biography

Margaret McWilliams, Ph.D., RDN, is Professor Emerita at California State University–Los Angeles. There, she taught food science and served as Department Chair and Program Director of the Coordinated Dietetics Program, which she co-founded. Dr. McWilliams earned her B.S. and M.S. degrees at Iowa State University and her Ph.D. at Oregon State University. She belongs to many professional organizations, including the Institute of Food Technologists and the Academy of Nutrition and Dietetics. Her current texts include: Food Around the World: A Cultural Perspective, Fourth Edition, 2014 (Prentice Hall); Experimental Foods Laboratory Manual, Eighth Edition, 2008 (Prentice Hall); Food Fundamentals, Tenth Edition, 2012 (Prentice Hall); Illustrated Guide to Food Preparation, Eleventh Edition, 2012 (Prentice Hall); and Fundamentals of Meal Management, 2005 (Prentice Hall).

Table of Contents

1. Today’s Food Scene

Part I: Physical Perspectives

2. Water

3. Physical Aspects of Food Preparation

Part II: Carbohydrates

4. Overview of Carbohydrates

5. Monosaccharides, Disaccharides, and Sweeteners

6. Starch

7. Vegetables and Fruits

Part III--Lipids

8. Overview of Fats and Oils

9. Fats and Oils in Food Products

Part IV: Proteins

10. Overview of Proteins

11. Milk and Milk Products

12. Meat, Fish, and Poultry

13. Eggs

14. Dimensions of Baking

15. Baking Applications

Part V: Food Supply Perspectives

16. Food Safety Concerns and Controls

17. Food Preservation

18.  Food Additives

Part VI: Research Perspectives

19. The Research Process

20. Sensory Evaluation

21. Objective Evaluation


Appendix: Metrics


Supplemental Materials

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

Rewards Program