Introduction to Food Science

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.

Preface
Chapter 1: Overview of Food Science
Chapter 2: Review of Chemistry
Chapter 3: Chemistry of Foods
Chapter 4: Nutrition and Digestion
Chapter 5: Food Composition
Chapter 6: Quality Factors in Foods
Chapter 7: Unit Operations in Food Processing
Chapter 8: Food Deterioration
Chapter 9: Heat
Chapter 10: Cold
Chapter 11: Drying and Dehydration
Chapter 12: Radiant and Electrical Energy
Chapter 13: Fermentation, Microorganisms and Biotechnology
Chapter 14: Chemicals
Chapter 15: Packaging
Chapter 16: Milk
Chapter 17: Meat, Poultry, and Eggs
Chapter 18: Fish and Shellfish
Chapter 19: Cereal Grains, Legumes, and Oilseeds
Chapter 20: Fruits & Vegetables
Chapter 21: Fats and Oils
Chapter 22: Candies and Sweets
Chapter 23: Beverages
Chapter 24: Environmental Concerns and Processing
Chapter 25: Food Safety
Chapter 26: Regulations and Labeling
Chapter 27: World Food Needs
Chapter 28: Careers in Food Science
Appendix
Glossary