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Summary
With a compelling new approach to introductory food science, this book is designed to excite and encourage students to major in food science. It proceeds from a non-technical discussion of food issues that concern today's student to an in-depth technical overview of the basic principles of the study of food. In between are commercial products and processes and the functions and roles of food scientists. Each section builds on the previous one, providing greater technical depth. Depending on the course, professors can choose to use select chapters or all chapters in the book. It provides a comprehensive introduction to food science for the major and non-major alike.
Author Biography
Introducing Food Science emphasizes the separation of what is known from what is unknown about food issues and then determines how those issues can be reformulated into testable hypotheses. Unlike other food science references, it conveys both commercial and scientific perspectives, providing a true flavor of food science.
Table of Contents
| Preface | p. xv |
| Acknowledgments | p. xix |
| About the Author | p. xxi |
| Food issues in the news | |
| p. 3 | |
| Food in the news | p. 4 |
| Unsafe foods | p. 5 |
| Microbial hazards | p. 6 |
| Spoiled: When good food goes bad | p. 8 |
| Food poisoning | p. 8 |
| Tracking down the culprits | p. 9 |
| Expiration dates | p. 11 |
| Food preservation | p. 11 |
| Preservatives | p. 12 |
| Safety of the American food supply | p. 12 |
| Safety in the home | p. 14 |
| Pesticides and other contaminants | p. 16 |
| Natural toxins | p. 17 |
| Allergies and food sensitivities | p. 18 |
| Government regulation | p. 19 |
| Remember this! | p. 21 |
| Looking ahead | p. 21 |
| Answers to chapter questions | p. 22 |
| References | p. 23 |
| Further reading | p. 23 |
| Healthiness of foods | p. 25 |
| Looking back | p. 26 |
| Healthy and unhealthy foods | p. 26 |
| Weight loss without pain | p. 27 |
| Cutting down on carbs and stocking up on protein | p. 27 |
| Fake fats | p. 31 |
| Natural, organic, and whole foods | p. 33 |
| Food and disease | p. 36 |
| Dietary supplements, nutraceuticals, and functional foods | p. 39 |
| Enhancing athletic performance | p. 40 |
| Fasting | p. 41 |
| Eating disorders | p. 42 |
| Food fads and their consequences | p. 43 |
| Six glasses a day | p. 45 |
| Energy from foods | p. 46 |
| Reading the label | p. 47 |
| Designing a healthy product | p. 51 |
| Remember this! | p. 52 |
| Looking ahead | p. 53 |
| Answers to chapter questions | p. 53 |
| References | p. 53 |
| Further reading | p. 53 |
| Choosing the food we eat | p. 55 |
| Looking back | p. 56 |
| Food choice | p. 56 |
| Safety | p. 56 |
| Health | p. 57 |
| Weight loss | p. 60 |
| Weight gain | p. 62 |
| Social factors | p. 63 |
| Religious influences | p. 64 |
| Ethnicity | p. 65 |
| Family traditions | p. 66 |
| Advertising | p. 67 |
| Time and trends | p. 68 |
| Economics | p. 70 |
| Personal philosophy | p. 70 |
| Sensory properties | p. 70 |
| Convenience | p. 71 |
| Pathogenic eating | p. 72 |
| Meal patterns around the world | p. 73 |
| Selecting healthy foods | p. 76 |
| Remember this! | p. 77 |
| Looking ahead | p. 77 |
| Answers to chapter questions | p. 78 |
| References | p. 78 |
| Further reading | p. 78 |
| Commercial food products | |
| p. 83 | |
| Looking back | p. 84 |
| What are processed foods and why are they processed? | p. 84 |
| Benefits of processing | p. 85 |
| Processing steps | p. 86 |
| Types of food processes | p. 87 |
| Heating | p. 87 |
| Freezing | p. 89 |
| Drying | p. 90 |
| Concentrating | p. 92 |
| Curing | p. 93 |
| Milling | p. 93 |
| Extracting | p. 94 |
| Fermenting | p. 95 |
| Irradiating | p. 96 |
| Nonthermal processing | p. 97 |
| Other important operations | p. 98 |
| Consequences of processing | p. 100 |
| Shelf life | p. 100 |
| Nutrition | p. 101 |
| Quality | p. 104 |
| Safety | p. 105 |
| Packaging considerations | p. 105 |
| Remember this! | p. 106 |
| Looking ahead | p. 107 |
| Answers to chapter questions | p. 107 |
| References | p. 107 |
| Further reading | p. 108 |
| Formulated foods | p. 109 |
| Looking back | p. 110 |
| What are formulated foods and why are they formulated? | p. 110 |
| Benefits and consequences | p. 111 |
| Formulation steps | p. 112 |
| Formulated products | p. 112 |
| Baked goods | p. 112 |
| Pasta and noodles | p. 114 |
| Jams and jellies | p. 116 |
| Beverages | p. 116 |
| Confections | p. 118 |
| Sausages | p. 119 |
| Frozen desserts and entrées | p. 121 |
| Functional foods | p. 121 |
| Types of ingredients and their functions | p. 125 |
| Flours and grains | p. 125 |
| Fruits and vegetables | p. 127 |
| Dairy and eggs | p. 127 |
| Plant proteins | p. 128 |
| Fats and oils | p. 128 |
| Sweeteners | p. 129 |
| Fat replacers | p. 130 |
| Flavors and colors | p. 131 |
| Stabilizers | p. 132 |
| Preservatives | p. 133 |
| Remember this! | p. 134 |
| Looking ahead | p. 134 |
| Answers to chapter questions | p. 135 |
| References | p. 135 |
| Further reading | p. 135 |
| Chilled and prepared foods | p. 137 |
| Looking back | p. 138 |
| What are chilled and prepared foods and why are they necessary? | p. 138 |
| Distribution | p. 139 |
| Chilled foods | p. 139 |
| Whole fresh fruits and vegetables | p. 139 |
| Packaged salad vegetables and cut fruits | p. 140 |
| Fresh meats | p. 141 |
| Fresh fish and seafood | p. 142 |
| Deli meats | p. 142 |
| Fluid milk and soy alternatives | p. 146 |
| Spreads | p. 147 |
| Prepared foods | p. 148 |
| Salads and sandwiches | p. 148 |
| Pasta products | p. 149 |
| Prepared entrées | p. 150 |
| Food service | p. 151 |
| Casual dining restaurants | p. 151 |
| Cafeteria | p. 151 |
| Fast foods | p. 153 |
| Catering | p. 154 |
| Vending machines | p. 155 |
| Remember this! | p. 156 |
| Looking ahead | p. 156 |
| References | p. 157 |
| Further reading | p. 157 |
| Functions of food scientists | |
| Quality assurance | p. 161 |
| Looking back | p. 162 |
| What is quality and why does anybody care? | p. 164 |
| Quality characteristics | p. 164 |
| Measuring quality | p. 166 |
| Evolution of quality management | p. 170 |
| Quality control | p. 171 |
| Quality assurance | p. 172 |
| Quality management | p. 172 |
| Statistical process control | p. 174 |
| Hazard analysis and critical control point | p. 174 |
| Sanitation | p. 175 |
| Consumer acceptability | p. 178 |
| Remember this! | p. 179 |
| Looking ahead | p. 180 |
| References | p. 180 |
| Further reading | p. 180 |
| Product and process development | p. 183 |
| Looking back | p. 184 |
| The proliferation of food products | p. 185 |
| Generating new food product ideas | p. 186 |
| Improving existing products | p. 188 |
| Brand new products | p. 189 |
| Reality check | p. 193 |
| Food formulation | p. 195 |
| Process operations | p. 198 |
| Quality evaluation | p. 200 |
| Storage stability | p. 201 |
| Package development | p. 203 |
| Package labels | p. 205 |
| Scaling up and consumer testing | p. 207 |
| Market testing | p. 208 |
| Product launch | p. 208 |
| Success or failure | p. 209 |
| Remember this! | p. 210 |
| Looking ahead | p. 211 |
| References | p. 211 |
| Further reading | p. 211 |
| Government regulation and basic research | p. 213 |
| Looking back | p. 214 |
| Government regulation | p. 214 |
| On the farm | p. 215 |
| Food manufacturing plants | p. 216 |
| Product labels | p. 218 |
| Packaging | p. 220 |
| Product recalls | p. 220 |
| Transportation, distribution, purchase, and consumption | p. 221 |
| Basic research | p. 221 |
| Fundamental physical and chemical properties | p. 222 |
| Microbiology | p. 225 |
| Molecular biology | p. 226 |
| Nutritional properties | p. 226 |
| Postharvest physiology | p. 227 |
| Food processing | p. 228 |
| Toxicology | p. 229 |
| Nanotechnology and other frontiers | p. 229 |
| Remember this! | p. 230 |
| Looking ahead | p. 231 |
| Answers to chapter questions | p. 231 |
| References | p. 231 |
| Further reading | p. 232 |
| Scientific principles | |
| Food chemistry | p. 237 |
| Looking back | p. 238 |
| Food chemistry | p. 238 |
| Chemicals in different types of food | p. 239 |
| Plant tissues | p. 240 |
| Animal tissues | p. 242 |
| Formulated foods | p. 243 |
| Types of chemicals in food | p. 244 |
| Toxic compounds | p. 244 |
| Preservatives and other food additives | p. 244 |
| Colors and flavors | p. 246 |
| Vitamins and minerals | p. 249 |
| Carbohydrates | p. 251 |
| Lipids | p. 253 |
| Proteins | p. 255 |
| Enzymes | p. 257 |
| Water | p. 258 |
| Dispersions | p. 259 |
| Food chemistry as an integral part of food science | p. 261 |
| Remember this! | p. 262 |
| Looking ahead | p. 263 |
| References | p. 263 |
| Further reading | p. 263 |
| Nutrition | p. 265 |
| Looking back | p. 265 |
| Nutrients in foods | p. 266 |
| Proteins | p. 267 |
| Lipids | p. 268 |
| Carbohydrates | p. 270 |
| Vitamins and minerals | p. 271 |
| Electrolytes | p. 272 |
| Alcohol | p. 273 |
| Nutrient composition of foods | p. 274 |
| Grains | p. 274 |
| Vegetables | p. 274 |
| Fruits | p. 275 |
| Milk | p. 275 |
| Meat and beans | p. 276 |
| Oils | p. 276 |
| Processed, formulated, chilled, and prepared foods | p. 277 |
| Digestion and intermediary metabolism | p. 279 |
| Nutritional deficiency diseases | p. 281 |
| Antioxidants, supplements, and antinutrients | p. 281 |
| Remember this! | p. 283 |
| Looking ahead | p. 284 |
| References | p. 284 |
| Further reading | p. 284 |
| Food microbiology and biological properties of foods | p. 285 |
| Looking back | p. 286 |
| Food microbiology | p. 286 |
| Types of microorganisms in our foods | p. 287 |
| Microbial genetics | p. 288 |
| Cell physiology and reproduction | p. 289 |
| Sources of microbial contamination | p. 290 |
| Environmental conditions affecting microbial growth | p. 292 |
| Food compositional factors affecting microbial growth | p. 292 |
| Fermenting microorganisms | p. 294 |
| Spoilage microorganisms | p. 296 |
| Pathogenic microorganisms | p. 298 |
| Epidemiology | p. 300 |
| Controlling microorganisms in food | p. 301 |
| Biological properties of foods | p. 302 |
| Postharvest physiology of fresh fruits and vegetables | p. 303 |
| Physiology of muscle foods | p. 305 |
| Remember this! | p. 305 |
| Looking ahead | p. 306 |
| Further reading | p. 306 |
| Food engineering | p. 307 |
| Looking back | p. 307 |
| Engineering principles | p. 308 |
| Mass balance | p. 308 |
| Energy balance | p. 309 |
| Heat transfer | p. 310 |
| Mass transfer | p. 312 |
| Rheology | p. 313 |
| Water management | p. 316 |
| Energy use in food processing plants | p. 319 |
| Handling processing wastes | p. 320 |
| Remember this! | p. 323 |
| Looking ahead | p. 323 |
| References | p. 323 |
| Further reading | p. 323 |
| Sensory evaluation | p. 325 |
| Looking back | p. 325 |
| Sensory quality of foods | p. 326 |
| Sensory perception and physiological response | p. 326 |
| Color and appearance | p. 327 |
| Flavor | p. 329 |
| Texture | p. 331 |
| Sensory tests | p. 332 |
| Difference tests | p. 333 |
| Thresholds | p. 335 |
| Sensory descriptive analysis | p. 336 |
| Integrating sensory and physicochemical tests | p. 336 |
| Consumer testing | p. 338 |
| Integrating sensory and consumer tests | p. 339 |
| Remember this! | p. 340 |
| Answers to chapter questions | p. 340 |
| References | p. 340 |
| Further reading | p. 341 |
| Index | p. 343 |
| Table of Contents provided by Ingram. All Rights Reserved. |
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