Product Description
Following the success of the previous editions, this popular introductory text continues to provide thorough, up-to-date information covering a broad range of topics in food science, with emphasis on food processing and handling and the methodology of specific foods. Presenting a multitude of easy-to-understand figures, tables, illustrated concepts and methods, this text maintains the strengths of the previous edition while adding new information. The book opens with a revised chapter on what food science actually is, detailing the progression of food science from beginning to future. Succeeding chapters include the latest information on food chemistry and dietary recommendations, food borne diseases and microbial activity. A complete revision of HACCP is outlined, accompanied by numerous examples of flow charts and applications, as well as major additions on food labeling. Extensive updates have been made on processing methods and handling of foods, such as new procedures on: candy making; coffee and tea production; beer and wine production; soft drinks; ultra high temperature processing; aseptic packaging; aquaculture and surimi; and UHT and low temperature pasteurization of milk. In addition, there is a completely new section which includes safety and sanitation as well as laboratory exercises in sensory, microbiological, chemical quality test, and processing methods for a variety of the foods described in previous chapters. ... Read more

Customer Reviews (1)

Good introduction to Food Science
I bought this for a high-school student but read it myself first.The book claims to be college-level but I found it to be rather simplistic.I understand that this is an introduction to food science so it is properly represented.I was hoping for a bit more "science" and less history.Yes, Clarence Birdseye essentially created frozen vegetables but what is the science behind his innovations? ... Read more

Product Description
Now in its fifth edition, Food Science remains the most popular and reliable text for introductory courses in food science and technology. This new edition retains the basic format and pedagogical features of previous editions and provides an up-to-date foundation upon which more advanced and specialized knowledge can be built. This essential volume introduces and surveys the broad and complex interrelationships among food ingredients, processing, packaging, distribution and storage, and explores how these factors influence food quality and safety. Reflecting recent advances and emerging technologies in the area, this new edition includes updated commodity and ingredient chapters to emphasize the growing importance of analogs, macro-substitutions, fat fiber and sugar substitutes and replacement products, especially as they affect new product development and increasing concerns for a healthier diet. Revised processing chapters include changing attitudes toward food irradiation, greater use of microwave cooking and microwaveable products, controlled and modified atmosphere packaging and expanding technologies such a extrusion cooking, ohmic heating and supercritical fluid extraction, new information that addresses concerns about the responsible management of food technology, considering environmental, social and economic consequences, as well as the increasing globalization of the food industry. Discussions of food safety an consumer protection including newer phychrotropic pathogens; HAACP techniques for product safety and quality; new information on food additives; pesticides and hormones; and the latest information on nutrition labeling and food regulation. An outstanding text for students with little or no previous instruction in food science and technology, Food Science is also a valuable reference for professionals in food processing, as well as for those working in fields that service, regulate or otherwise interface with the food industry. ... Read more

Customer Reviews (4)

Food Science
This book was nominated for the referencebook for my Masters of Food Science and technology to the "Principles of food science" subject/course. Contents of this book is very informative and useful for a beginner in food science. It helped me lot to get a good grade of my course work.

Milestone reference text!
Conceptually this book became a truly essential consult book and invaluable reference for all those involved in a real Food Engineering.

In twenty four chapters Potter clasps the main themes concerned with this passionate science: conservation and processing foods through the heat, refrigeration. Dehydration and concentration of aliments.

An invaluable guide and continuous learning process around the accurate temperature to preserve fruits, cereals, fishes, fruits, vegetables, beverages and all kind of meats.

Go for this. It will be very helpful for Industrial and Chemical Engineers and obviously for Pre Grade students.

Excellent
Excellent textbook for students.

good for very beginners
As a prescribed book at varsity, I was very glad I didn't waste my sparce finances on this one. Good for your first aquaintance with food science, but very quickly outgrown. ... Read more

Product Description
UNDERSTANDING FOOD SCIENCE AND TECHNOLOGY is a comprehensive introductory level text that provides thorough up-to-date coverage of a broad range of topics in food science and technology.The text begins with an explanation of the interdisciplinary nature of food science (including biology, engineering, chemistry, and physics) and describes avenues of advanced study in the field.The text explores key food commodities and food composition with an emphasis on the functional properties of each commodity.Three chapters on food chemistry cover the chemical and physical properties of foods through the use of many easy to understand figures, tables, and illustrated concepts.Next the text includes an overview of food law that provides historical perspective as well as the latest information on nutrition labeling and food regulation.Thorough coverage of processing methods in included in all major food commodities as well as a background in microbiology and fermentation, food handling and safety, food contamination, HACCP principles and toxicology.The final chapters cover food engineering concepts and applications, biotechnology and the field of sensory evaluation and food product development with coverage of marketing principles. ... Read more

Customer Reviews (4)

Awwesome
Howdy Ags,

I would just like to say that dealing with this seller was one of the most pleasant experiences on amazon and i would definitely recommend this seller to anyone.

just as described
Brand new textbook, the exact same book that would have cost me $30 more, used, at the university bookstore.THanks!

Pointless textbook for a pointless class
The book itself may be great, but I purchased it for a class when I didn't have to ever read it.

Good introduction to food science
Purchased book for a high school student.I read it first and it claims to be suitable for the first two years of college.Either I got smarter or kids got dumber.This is an easy read for anybody with an 8th grade education.The book is very informative but not a hard read.I liked it a lot as it was well organized and covered a multitude of subjects relating to food science.This is even more meaingful because the book also provides a historical perspective. ... Read more

Product Description
This book is an ideal teaching manual for high school agriscience and consumer science programs, as well as for post-secondary food science courses.It is an excellent overview for anyone interested in attaining a basic understanding of food science. ... Read more

Product Description
This comprehensive new book provides up-to-date information on many types of Asian prepared foods-their origin, preparation methods, processing principles, technical innovation, quality factors, nutritional values, and market potential. Written by experts who specialize in the field, it includes information on Asian dietary habits and the health significance of Asian diets.Asian Foods also discusses differences in preparations and varieties among diverse Asian ethnic groups and regions, cultural aspects associated with the consumption of the products, and the market status or potential of more than 400 varieties of Asian foods. These foods include products made from rice, wheat, other starchy grains, soybeans, meat, poultry, fish, fruits, and vegetables, as well as functional foods and alcoholic beverages. This timely book will be of interest to food professionals in product development, dieticians interested in Asian diets and dietary habits, business developers seeking market potential for Asian prepared foods, and food science and human nutrition students who need supplemental information. ... Read more

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Customer Reviews (1)

A great book for students!
I am a college instructor who teaches nutrition & food science, and make this book available for my students. It is by far the most complete and understandable dictionary for undergraduate nutrition,food science, and food service managements students that I have ever found.Many of my students have bought their own copy! ... Read more

Product Description

This work lists comprehensively over 20,000 terms commonly used in food science with their Chinese equivalents. It is a useful and valuable reference, especially when biotechnology, environmental protection, organic and natural food nutrition, etc. have become popular topics of discussion among people.

Product Description

Customer Reviews (37)

for great justice
This book is a perfect blend of teaching and explanation that most cookbooks do not have. I've tried for years and years to follow cooking recipes to no avail trying to understand why it didn't work. No cookbooks really give you an explanation of why certain ingredients are used over others- you almost always learn to experiment and then fail time and time again, wasting money and time. This book has finally filled some sort of chasm that chefs have left wide open. Instead of studying food science, I just read this book to get a brief overview of what an item does in my cooking. For example : I never understood the difference between baking powder and baking soda - until now.

On top of the explanations and witty anecdotes, he also provides many intriguing recipes that I otherwise never thought I could make. One example of this was his recipe for homemade soda. I just recently finished it, and it was delicious.Really it's not I couldn't find recipes like these online - but there are so many and seldom make near as much sense as the one's he's provided here.

Bravo Sir.

Great book, kindle formatting issues.
While I greatly enjoyed the book's content, the formatting was especially screwy on my kindle app on ipad: I can't recommend the book for people who are planning to read it on that platform.

A fair amount of content was in tabular form - and the tables are more or less illegible on my iPad.

For a book aimed at tech people, this is pretty unforgivable.

Wow!My current favorite cookbook
A fellow computer geek from SecondLife recommended this book to me, and what a cookbook it is.It's nearly impossible to write a book on cooking basics, yet at the same time put in things to satisfy even experienced cooks, but this book has it all.

One thing you must keep in mind is that some of the humor might get lost on you.That "u can haz cheezburger" might be a mis-spelling to some in the section on making burgers, it's a great inside joke to others.(I need to go back and check the book to see if it says "I made you a cookie, but I eated it.")To the sheer delight of both geeks and innovative cooks, many warrantee-voiding hacks to kitchen equipment are presented (like how to turn your home oven into a serious pizza oven).There a many very good interviews with all sorts of experts in cooking and science related fields (including Adam Savage of "Mythbusters" fame).

But the section of the book that blew my mind was the whole food chemistry section.And I don't just mean good general knowledge about protein chains or Maillard reaction that you'd learn on shows like "Good Eats" (not that "Cooking for Geeks" doesn't have that, too), but I mean bizarre things like "meat glue" and unusual jelling agents and maltodextrin+oil combinations.As a result that chapter, I've ordered Experimental Kit Texturas so look for my review of that after I get it.

I'm already planning this book as a Christmas gift for a few people.

From interesting science we get delicious dishes
Cooking for Geeks is one of the most fun books I have read in a long time. I don't get lost in the kitchen, but I'm certainly no great chef either. What this book does that is different from typical cookbooks is that instead of presenting a list of recipes, it talks about the science behind combining foods to create tasty dishes.

The book starts with an introduction to the kitchen; to tools, equipment, organization, and a way of thinking about them that is clear and easy to understand in the geek mindset. What does that mean? Those of us who call ourselves "geeks" have a certain way of looking at the world. We like to break things down to their components. We are not satisfied with only knowing what things do, but we want to understand how and why things work the way they do. That is what this book excels in teaching.

Chapter topics include science-based discussions of flavors, ingredients, temperatures, cooking time, and more. These things are directly related in the text to results. The information is presented in a manner that is easily understood by people used to changing one parameter over iterations of a process to discover what effect that one parameter has on the outcome. I like it.

This is not a reference book, which is what I consider most cooking related books to be. You don't pick it up and say, "Let's look for a nice dessert to make for when Aunt Mardella comes to visit." Instead, you get something more valuable; the ability to look in your cupboard to see what you have, understand how those things could fit together to make something wonderful, and pull something together based on your understanding of the ingredients, processes and interactions available. That rocks! For this reason, the book receives a very high recommendation from me for anyone interested in learning about the science behind cooking (and there are some very interesting recipes included as well, so if that is what you are looking for, you won't be disappointed either).

great book on cooking
great book on cooking.As someone who already enjoys cooking (and science & technology), this book has been great for additional tips and info and also for providing some broader context on cooking in general. ... Read more

Product Description

The science of cooking is the most fascinating and influential development in cuisine.

Award-winning chefs and cutting-edge restaurants around the world are famous for using the principles of chemistry and physics to create exciting new taste sensations. From Ferrán Adrià of El Bulli restaurant in Spain to Homaro Cantu of Moto in Chicago, great chefs combine unexpected textures and flavors with secrets of new cooking techniques in great dishes.

This is the first reference to bring the science of food to home cooks and professional chefs alike. Organized from A to Z, this highly readable book has more than 1,800 entries that clearly explain the physical and chemical transformations which govern all food preparation and cooking. Entries vary from agriculture and food safety to animal husbandry and flavor science.

Each entry begins with an explanation of the science behind the food, equipment or cooking method. Extensive cross-references encourage the reader to delve more deeply into topics of interest.

More than 200 illustrations and photographs help home cooks visualize the basic principles of food science. Also included are 100 recipes that demonstrate those principles, from how deep-frying works to how to keep red cabbage from turning blue.

The Science of Good Food provides straightforward explanations of the what, the how and the why of food and cooking, encouraging cooks at all levels to be more confident and creative.

Customer Reviews (9)

Fun for all ages
This is a great book. As an adult I enjoy reading it and have learned a lot about food and cooking. And my kids have learned a lot too. It would make a great homeschool cooking and science class!

If you like science facts this book is for you
Very well written and full of useful information.
I always wanted to understand how the ingredients interacted with themselves in the recipes. It is such an easy and enjoyable reading that I could bet that everyone (even people that do not like cooking) would like this book.

Best reference by far.
This book is an encyclopedia format, in your face, right to the facts book about; food, cooking methods, techniques, meat identification, and basically anything you need or want to know with anything that has anything to do with food.I can honestly say it has made an impact on the way I cook and think about food.Some of the reading is hard to follow, for instance when they describe the exact molecules that produce flavor (amexlycyclitecaratine) that is not a real word but they do appear like that in the book.

"Ya did good, Gi"
Saw ad for this book in a Curves mag. Knowing how my family enjoy cooking and experimenting in the kitchen, I bought each member this book for Christmas and had them sent as I live in GAand they are in CO and OH.My sister says, "Ya did good, Gi" as the family were talking about the book at Christmas dinner!Yay! Now I need to order my own copy, as I gave them all as gifts!

Good information, but not sexy.
This was purchased as a gift for my son, the geeky gourmet, and he likes it. It's a big, thick book that works and reads rather like an encyclopedia. In my quick review of it I found it does cover the science of food and cooking in a detailed and thorough way. However the format of the pages and presentation of the information is a bit dull. Alton Brown's books (I'm Just Here for the Food, for example) cover similar, though less scientific, ground and make it more fun. ... Read more

Product Description

Food Bites is an easy-to-read, often humorous book on the scientific basis of the foods we eat, and answers those pesky, niggling questions such as: Is the quality of beer really affected by the type of water used? and Processed foods: good or bad? Readers will be captivated by this superbly written book, especially so as their guides are Professor Richard Hartel, professor of Food Engineering at UW-Madison, along with his daughter, AnnaKate Hartel. Professor Hartel has for the last four years penned a witty and illuminating column on all aspects of food science for the Capital Times of Madison, and his weekly wisdom has now been collected into a single publication. With a huge and growing interest in the science of food, this treasure trove of knowledge and practical information, in 60 bite-sized chunks, is sure to be a bestseller.

Customer Reviews (1)

This book bites.
I bought this book due to a mutual love of food and science, but this piece of work really let me down on both ends of the equation.It's poorly written, seemingly for either the 4-8 yr-old demographic or maybe adults who have never ever encountered food in their entire lifetime.For example, a chapter on wine and chocolate should have been focused on the mutual health benefits of these two marvelous foods.Instead, we discover that both come from plants, and sensory attributes are affected by the climate!Groundbreaking stuff.When it should be swinging for the fences, this book opts to bunt time and time again. ... Read more

Product Description
Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.

Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.

On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.

Among the major themes addressed throughout this new edition are:

Traditional and modern methods of food production and their influences on food quality

The great diversity of methods by which people in different places and times have prepared the same ingredients

Tips for selecting the best ingredients and preparing them successfully

The particular substances that give foods their flavors and that give us pleasure

Our evolving knowledge of the health benefits and risks of foods

On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.Amazon.com Review
A classic tome of gastronomic science and lore, On Food andCooking delivers an erudite discussion of table ingredients andtheir interactions with our bodies. Following the historical, literary,scientific and practical treatment of foodstuffs from dairy to meat tovegetables, McGee explains the nature of digestion and hunger beforetackling basic ingredient components, cooking methods and utensils. Heexplains what happens when food spoils, why eggs are so nutritious andhow alcohol makes us drunk. As fascinating as it is comprehensive, thisis as practical, interesting and necessary for the cook as for thescholar. ... Read more

Customer Reviews (234)

The Ultimate in Food Science
Hi,I recently purchased On food and cooking by Harold McGee and it is brilliant i am currently reading on how short crust pastry works and I have also gone on to order his new book which is due out in the next few weeks.His explanations are easy to understand and very informative.

Excellent

I received the item three days after I have ordered it. It was in very good shape as they said. Thank you.

Food Science Bible
This is a great book for the student as well as the curious home cook.It answers pretty much every science related question one could have about cooking.

food & cooking bible, enough said
The best book EVER for people who love cooking food, eating food, learning about food, etc. I find it all fascinating!

It's not just for cooks.
As a cook and a former chemistry teacher, I find this a great resource for the "whys" of techniques and choices of ingredients.It enables the reader to substitute or delete with confidence. ... Read more

Product Description
Science experiments covering elementary science for related grade levels.These texts stress the importance of forming theories, making careful observations, and drawing sound conclusions.All equipment can be found in any home or classroom. ... Read more

Customer Reviews (1)

Awesome Cover!
The book is great for getting kids interested in science, but what blew me away is the cover photograph.It really captures the essence of why science is fun. ... Read more

Customer Reviews (1)

Cooking Up Science Projects for OLDER kids
Each chapter includes starter ideas for science projects for ages 14 and up. Many of the projects in this volume require adult supervision and/or intervention for safety which fact is included first in the list of materials as well as in bold red text in the narrative portion of the chapter. A brief introduction sets a welcome tone implying that all of us are scientists all the time, and an effort has been made to dispel the "mad scientist" image that permeates many science fair books. A short section on scientific method is followed by an explanation of what science fair judges are looking for, how to be a responsible science fair participant, and safety precautions. Chapters include Food, Energy and Humans (experiments include testing for energy and carbohydrates); Fats, Proteins Vitamins andMinerals (testing for fats, proteins, Tyndall effect, vitamin C); Yeast, Baking Soda and Baking Powder (yeasts and sugars, yeast as a catalyst, many uses of baking soda); Dairy Products (turn milk into cheese, measure mineral content of milk); Fruits, Vegetables, Gelatin, Meat and Carbonated Drinks (keep fruits fresh, how enzymes affect gelatin, carbonation). A page of "Further Reading and Internet Addresses" is followed by an index. Unlike many of the science project books, this one doesn't tell kids what the outcomes are supposed to be. HOORAY AND HALLELUJIAH!!!! If you know how an experiment is supposed to turn out, it's not an experiment--it's a demonstration, or a magic trick. This title guides the reader to designing good experiments to narrow down the variables to one, and encourages them to repeat and vary the experiments to validate their hypotheses. Readers will want to have their own 3x5 cards handy to jot down questions that will inspire new science projects, because it's almost guaranteed every page will spawn at least three new possibilities. And this book has 128 pages. The illustrations are clear and easily understood by older readers and themselves will inspire readers to use charts, graphs and illustrations of their own in science projects they set up. Altogether one of the best series for science fair we've seen, this volume presents challenging and thought-provoking food based experiments for older readers. NOTE: Many of the experiments in this book use dangerous chemicals and solutions that require gloves, protective eye gear and extreme caution.The experiments in this book were previously published in Health Science Projects About Nutrition, Science Fair Success Using Supermarket Products, Science Projects About Kitchen Chemistry and Soda Pop Science Projects, all from Enslow. ... Read more

Product Description
This highly topical book offers a comprehensive study of the interaction of food, politics and science over the last hundred years. Case studies include pasteurisation in Britain and the E coli outbreak. ... Read more