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Highlights
- FOOD CHEMISTRY A manual designed for Food Chemistry Laboratory courses that meet Institute of Food Technologists undergraduate education standards for degrees in Food Science In the newly revised second edition of Food Chemistry: A Laboratory Manual, two professors with a combined 50 years of experience teaching food chemistry and dairy chemistry laboratory courses deliver an in-depth exploration of the fundamental chemical principles that govern the relationships between the composition of foods and food ingredients and their functional, nutritional, and sensory properties.
- About the Author: Dennis D. Miller is Professor Emeritus in the Department of Food Science at Cornell University.
- 224 Pages
- Technology, Food Science
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About the Book
"Food chemistry is the study of the chemistry of foods, their deterioration, and the principles underlying the improvement of foods for the consuming public. It is the application of chemistry to the development, processing, packaging, preservation, storage, and distribution of foods and beverages for the purposes of obtaining a safe, economical, and aesthetically pleasing supply of food for people worldwide"--Book Synopsis
FOOD CHEMISTRYA manual designed for Food Chemistry Laboratory courses that meet Institute of Food Technologists undergraduate education standards for degrees in Food Science
In the newly revised second edition of Food Chemistry: A Laboratory Manual, two professors with a combined 50 years of experience teaching food chemistry and dairy chemistry laboratory courses deliver an in-depth exploration of the fundamental chemical principles that govern the relationships between the composition of foods and food ingredients and their functional, nutritional, and sensory properties. Readers will discover practical laboratory exercises, methods, and techniques that are commonly employed in food chemistry research and food product development.
Every chapter offers introductory summaries of key methodological concepts and interpretations of the results obtained from food experiments. The book provides a supplementary online Instructor's Guide useful for adopting professors that includes a Solutions Manual and Preparation Manual for laboratory sessions.
The latest edition presents additional experiments, updated background material and references, expanded end-of-chapter problem sets, expanded use of chemical structures, and:
- A thorough emphasis on practical food chemistry problems encountered in food processing, storage, transportation, and preparation
- Comprehensive explorations of complex interactions between food components beyond simply measuring concentrations
- Additional experiments, references, and chemical structures
- Numerous laboratory exercises sufficient for a one-semester course
Perfect for students of food science and technology, Food Chemistry: A Laboratory Manual will also earn a place in the libraries of food chemists, food product developers, analytical chemists, lab technicians, food safety and processing professionals, and food engineers.
From the Back Cover
A manual designed for Food Chemistry Laboratory courses that meet Institute of Food Technologists undergraduate education standards for degrees in Food Science
In the newly revised second edition of Food Chemistry: A Laboratory Manual, two professors with a combined 50 years of experience teaching food chemistry and dairy chemistry laboratory courses deliver an in-depth exploration of the fundamental chemical principles that govern the relationships between the composition of foods and food ingredients and their functional, nutritional, and sensory properties. Readers will discover practical laboratory exercises, methods, and techniques that are commonly employed in food chemistry research and food product development.
Every chapter offers introductory summaries of key methodological concepts and interpretations of the results obtained from food experiments. The book provides a supplementary online Instructor's Guide useful for adopting professors that includes a Solutions Manual and Preparation Manual for laboratory sessions.
The latest edition presents additional experiments, updated background material and references, expanded end-of-chapter problem sets, expanded use of chemical structures, and:
- A thorough emphasis on practical food chemistry problems encountered in food processing, storage, transportation, and preparation
- Comprehensive explorations of complex interactions between food components beyond simply measuring concentrations
- Additional experiments, references, and chemical structures
- Numerous laboratory exercises sufficient for a one-semester course
Perfect for students of food science and technology, Food Chemistry: A Laboratory Manual will also earn a place in the libraries of food chemists, food product developers, analytical chemists, lab technicians, food safety and processing professionals, and food engineers.
Review Quotes
"This is the second edition of this well-known and trusted food chemistry handbook. ... a must-have book for any food chemistry course or analytical chemistry laboratory in the food industry." -- FST Magazine, November 2022
About the Author
Dennis D. Miller is Professor Emeritus in the Department of Food Science at Cornell University. He is a Fellow of the Institute of Food Technologists and of the International Academy of Food Science and Technology.
C.K. Yeung is Associate Professor in the Animal Science Department at California Polytechnic State University.
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