Dimensions of Food

With an integrated approach to the science of food, this book explores the chemical, nutritional, sanitary, and economic aspect of food. Students are taught the scientific principles of food nutrition and preparation through demonstrations, experiments, and preparation of products.

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The fourth edition of this work builds on the characteristics that made it a laboratory manual for students in a food science or food preparation course. With an integrated approach to the science of food, the book explores the chemical, nutritional, sanitary, and economic aspect of food. Students are taught the scientific principles of food nutrition and preparation through demonstrations, experiments, and preparation of products. Each chapter contains laboratory exercises, and summary questions.