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Principles of Food Science
From molecular gastronomy to food safety, this volume looks at a variety of perspectives on the topic of food science. Multidisciplinary sources provide essential information for both students and researchers on a range of relevant topics, presented in easy-to-understand language for experts and nonexperts alike.
This volume will introduce some of the basic principles and theories of food science in the fields of chemistry and biology and will also venture into economics, ethics, and environmentalism. Topics covered will include:
- The Fast Food Industry
- Petroleum and the Food Industry
- Processed Foods
- Pesticides and Herbicides
- Food-borne Diseases
- The Organic Food Movement
- Childhood Nutrition
- Fad Diets
- Vitamins and Minerals
Each entry will include a summary to allow for faster and more efficient research, and the text is broken into sections to further allow students to delve into different areas of interest. Impacting every aspect of human life, the principles of food science, culture, and economics are one of today’s most important social and cultural issues, and this volume will also look at how changing conditions on the earth, from climate change to migration, are impacting food production and food security, and how the science of food addresses these issues.
