Principles of Food Science incorporates science concepts into a lab-oriented foods class. This text shows how the laws of science are at work in foods prepared at home and by the food industry. Clear examples make difficult concepts easy to understand. Each chapter includes engaging features focusing on such areas as current research, technology, and nutrition news. Through lab experiments in the text and Lab Manual, students will practice scientific and sensory evaluation of foods. They will discover how nutrients and other food components illustrate basic chemistry concepts. They will examine the positive and negative impacts microorganisms have on the food supply. Students will also explore the variety of careers available to workers with a food science background.

Principles of Food Science

Engineering & Transportation

Ward, Janet D.

Ward, Larry T.

Engineering

Goodheart-Wilcox Publisher

Principles of Food Science: Student Lab Manual/Study Guide

Principles of Food Science: Teacher's Resource Binder

Principles of Food Science: Teacher's Resource Guide

Principles of Food Science incorporates science concepts into a lab-oriented foods class. This text shows how the laws of science are at work in foods prepared at home and by the food industry. Each chapter includes engaging features focusing on such areas as current research, technology, and nutrition news. Through lab experiments in the text and Lab Manual, students will practice scientifi c and sensory evaluation of foods. They will discover how nutrients and other food components illustrate basic chemistry concepts. They will examine the positive and negative impacts microorganisms have on the food supply. Students will also explore the variety of careers available to workers with a food science background.

Goodheart-Willcox

Includes vocabulary activities, application activities, and lab experiments with space for recording data, observations, and summaries.

Principles of Food Science, Student Lab Manual/Study Guide

Principles of Food Science incorporates science concepts into a lab-oriented foods class. This text shows how the laws of science are at work in foods prepared at home and by the food industry. Each chapter includes engaging features, including NEW Going Green environmental updates and Science Matters articles. Other features focus on areas such as current research, technology, and nutrition news. Through lab experiments in the text and Lab Manual, students will practice scientific and sensory evaluation of foods. They will discover how nutrients and other food components illustrate basic chemistry concepts. Additionally, they will examine the positive and negative impacts of microorganisms on the food supply. Students will also explore the variety of careers available to graduates with a food science background. 
• Students learn the scientific method and how to evaluate scientific studies. The text covers basic chemistry including the basic structure of atoms, the different types and forms of energy in the universe, measuring pH, and water’s role as a solvent. • Physical properties, functions, and nutritional impact of the macronutrients are covered in the text. • Students will learn about the micronutrients as well as other microcomponents including phytochemicals, food analogs, and additives. • The positive and negative effects that microbes have on foods are explored. • Various methods of food preservation and packaging are discussed as well as the benefits and drawbacks. 
Special features throughout the text cover environmental issues, science facts, nutrition news, food science history, technology, recent research, international issues, and more. 
Experiments at the end of each chapter and in the lab manual include safety tips and lists of needed equipment and supplies. Students employ the scientific method to perform the experiments.

Includes vocabulary activities, application activities, and three lab experiments per chapter with space for recording data, observations, and summaries.

Science & Math

Agricultural Sciences

Principles of Food Science demonstrates how the laws of science are at work in the preparation of food, both at home and in industry. By studying nutrients and other food components, students learn basic chemistry concepts, including the structure of atoms, different forms of energy, and water’s role as a universal solvent. The text covers macronutrients, micronutrients, and microcomponents; the positive and negative effects of microbes on foods; and food preservation and packaging. <ul>
<li> Over 60 experiments in the textbook and in the corresponding Lab Manual/Workbook provide hands-on learning opportunities for students.</li> <li> College and career readiness activities provide cross-curricular learning experiences in addition to developing critical thinking skills and language acquisition.</li> <li> Lessons stress the importance of lab safety, attention to detail, and high ethical standards.</li> </ul>

The Lab Manual/Workbook includes vocabulary activities, application activities, and lab experiments with space for recording data, observations, and summaries.

Principles of Food Science- Lab Manual/ Workbook

See the best price to sell, buy, or rent books by Ward, Janet D.. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Ward, Janet D.

See the best price to sell, buy, or rent books by Ward, Janet D.. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Principles of Food Science

Principles of Food Science: Student Lab Manual/Study Guide

Principles of Food Science: Teacher's Resource Binder

Principles of Food Science: Teacher's Resource Guide

Principles of Food Science

Principles of Food Science, Student Lab Manual/Study Guide

Principles of Food Science

Principles of Food Science

Principles of Food Science

Principles of Food Science- Lab Manual/ Workbook