Essentials of Food Science

The fifth edition of the  Essential of Food Science text continues its approach of presenting the  essential information of food chemistry, food technology, and food  preparations while providing a single source of information for the  non-major food science student.

This  latest edition includes new discussions of food quality and new  presentations of information around biotechnology and genetically  modified foods. Also new in this edition is a discussion of the Food  Safety Modernization Act (FSMA), a comparison chart for Halal and Kosher  foods and introductions to newly popular products like pea starchand  the various plant-based meat analogues that are now available  commercially and for household use.

Each  chapter ends with a glossary of terms, references, and a bibliography.  The popular “Culinary Alert!” features are scattered throughout the text  and provide suggestions for the reader to easily apply the information  in the text to his or her cooking application.

Appendices  at the end of the book include a variety of current topics such as  Processed Foods, Biotechnology, Genetically Modified Foods, Functional  Foods, Nutraceuticals, Phytochemicals, Medical Foods, and a Brief  History of Foods Guides including USDA Choosemyplate.gov.

V.A.  Vaclavik, Ph.D., RD. has taught classes in nutrition, food science and  management and culinary arts for over 25 years at the college level in  Dallas, Texas. She is a graduate of Cornell University, human nutrition  and food; Purdue University, restaurant, hotel, institution management;  and Texas Woman’s University, institution management and food science.

Elizabeth  Christian, Ph.D. has been an adjunct faculty member at Texas Woman’s  University for more than 25 years, teaching both face-to-face and online  classes in the Nutrition and Food Science department. She obtained her  B.S. and her PhD. In Food Science from Leeds University, England, and  then worked as a research scientist at the Hannah Dairy Research  Institute in Scotland for Five years before moving to the United States.

Tad  Campbell, MCN, RDN, LD is a clinical instructor at The University of  Texas Southwestern Medical Center at Dallas, where he teaches Food  Science and Technology as well as other nutrition courses in the Master  of Clinical Nutrition – Coordinated Program. He holds a Bachelor of  Business Administration degree from Baylor University as well as a  Master of Clinical Nutrition from UT Southwestern where he studied Food  Science under Dr. Vickie Vaclavik.