Introduction to Food Science & Food Systems, 2/e (Hardcover)
暫譯: 食品科學與食品系統導論（第二版）
Parker
- 出版商: 滄海
- 出版日期: 2016-02-26
- 定價: $1,680
- 售價: 9.8 折 $1,646
- 語言: 英文
- 頁數: 704
- ISBN: 143548939X
- ISBN-13: 9781435489394
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相關主題
商品描述
●Accessible Presentation. Divided into four sections, the text explores concepts in a logical progression, and includes examples and other meaningful context to keep students focused and involved.
●Practical Focus. Emphasizing application throughout, the text integrates “Math and Science Connection” activities with the readings, and concludes each chapter with hands-on “Student Activities” designed to develop critical skills.
●Bountiful Resources. Chapters enticed students with boxed articles that dish up food industry tidbits, historical insights, and emerging food trends, while additional resources at the end of every chapter inspire students to learn more about specific topics.
●All-New Color. The text’s revised, full-color design features photos, charts, graphs, and illustrations that help students visualize food production and process techniques--and a whole world of agricultural career possibilities!
商品描述(中文翻譯)
● 可接觸的呈現方式。文本分為四個部分，邏輯性地探討概念，並包含範例和其他有意義的背景，以保持學生的專注和參與。
● 實用的重點。整體強調應用，文本將「數學與科學連結」活動與閱讀內容整合，並在每章結尾提供實作的「學生活動」，旨在培養關鍵技能。
● 豐富的資源。各章節吸引學生的方式是透過框選的文章，提供食品產業的趣聞、歷史見解和新興食品趨勢，而每章結尾的額外資源則激勵學生深入了解特定主題。
● 全新的色彩。文本的修訂版全彩設計包含照片、圖表、圖形和插圖，幫助學生視覺化食品生產和加工技術，以及一整個農業職業的可能性！
作者簡介
Rick Parker is President of the National Agricultural Institute and Director of the National Association of Colleges and Teachers of Agriculture (NACTA). Formerly a division director and instructor at the College of Southern Idaho for two decades, he taught biology, food science, and animal science. He also worked as the Director for AgroKnowledge, the National Center for Agriscience and Technology Education, a project funded by the National Science Foundation. Currently, Dr. Parker is also the Editor for the peer-reviewed NACTA Journal, which focuses on of teaching and learning scholarship. An experienced author, Dr. Parker has published a number of Cengage Learning texts, including Aquaculture Science, Introduction to Plant Science, Fundamentals of Plant and Soil Science, Introduction to Food Science, and Equine Science. He also co-authored Fundamentals of Plant Science.
Miriah Pace works with Dr. Parker at the National Agricultural Institute, where she develops and maintains websites, develops curricula, and edits NACTA Journal.
作者簡介(中文翻譯)
瑞克·帕克是國家農業研究所的所長及全國農業學院與教師協會（NACTA）的主任。曾在南愛達荷州大學擔任二十年的部門主任及講師，教授生物學、食品科學及動物科學。他還曾擔任AgroKnowledge的主任，該機構是由國家科學基金會資助的全國農科學與技術教育中心。目前，帕克博士也是同行評審的NACTA期刊的編輯，該期刊專注於教學與學習的研究。作為一位經驗豐富的作者，帕克博士出版了多本Cengage Learning的教材，包括《水產養殖科學》、《植物科學導論》、《植物與土壤科學基礎》、《食品科學導論》和《馬科學》。他還共同撰寫了《植物科學基礎》。
米莉亞·佩斯與帕克博士在國家農業研究所合作，負責網站的開發與維護、課程的開發以及NACTA期刊的編輯工作。
目錄大綱
Section 1: INTRODUCTION AND BACKGROUND.
1. Overview of Food Science.
2. Food System and Sustainability.
3. Chemistry of Foods.
4. Nutrition and Digestion.
5. Food Composition.
6. Quality Factors in Foods.
7. Unit Operations in Food Processing.
8. Food Deterioration.
Section 2: PRESERVATION.
9. Heat.
10. Cold.
11. Drying and Dehydration.
12. Radiant and Electrical Energy.
13. Fermentation, Microorganisms, and Biotechnology.
14. Food Additives.
15. Packaging.
Section 3: FOODS AND FOOD PRODUCTS.
16. Milk.
17. Meat.
18. Poultry and Eggs.
19. Fish and Shellfish.
20. Cereal Grains, Legumes, and Oilseeds.
21. Fruits and Vegetables.
22. Fats and Oils.
23. Candies and Confectionary.
24. Beverages.
Section 4: RELATED ISSUES.
25. Environmental Concerns and Processing.
26. Food Safety.
27. Regulations and Labeling.
28. World Food Needs.
29. Food and Health.
30. Careers in Food Science.
Appendix A: Chemistry Review.
Appendix B: Reference Tables.
Appendix C: Harvesting and Storing Fruits, Nuts, and Vegetables.
目錄大綱(中文翻譯)
Section 1: INTRODUCTION AND BACKGROUND.
1. Overview of Food Science.
2. Food System and Sustainability.
3. Chemistry of Foods.
4. Nutrition and Digestion.
5. Food Composition.
6. Quality Factors in Foods.
7. Unit Operations in Food Processing.
8. Food Deterioration.
Section 2: PRESERVATION.
9. Heat.
10. Cold.
11. Drying and Dehydration.
12. Radiant and Electrical Energy.
13. Fermentation, Microorganisms, and Biotechnology.
14. Food Additives.
15. Packaging.
Section 3: FOODS AND FOOD PRODUCTS.
16. Milk.
17. Meat.
18. Poultry and Eggs.
19. Fish and Shellfish.
20. Cereal Grains, Legumes, and Oilseeds.
21. Fruits and Vegetables.
22. Fats and Oils.
23. Candies and Confectionary.
24. Beverages.
Section 4: RELATED ISSUES.
25. Environmental Concerns and Processing.
26. Food Safety.
27. Regulations and Labeling.
28. World Food Needs.
29. Food and Health.
30. Careers in Food Science.
Appendix A: Chemistry Review.
Appendix B: Reference Tables.
Appendix C: Harvesting and Storing Fruits, Nuts, and Vegetables.
