A market-leader, this book has helped prepare thousands of students for careers as food scientists, foodservice managers, dietitians, and extension agents. Focusing on both the how and why of food preparation, it integrates discussion of introductory food science, food technology, food safety and food consumption into one volume. With over 350 new references, this edition includes recent developments in food safety, consumer trends and technological innovations. Its visual format uses charts, feature boxes and tables to help students understand the principles of food and food preparation.
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(276mm x 210mm x 20mm)
Publisher: Pearson Education (US)
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