Introduction to Food Science and Technology

?Preface1. Evolution of Food Processing and Preservation Early Developments Ancient Times to the Present Factors Influencing Food Supply and Processing Impact of Invention and Scientific Discovery References2. World and United States Food Situation World Food Organizations Worldwide Food Situation United States Food Production and Consumption United Kingdom and European Food Consumption References3. Food Habits, Taboos, and Quality Attributes Food Habits Food Taboos Preferences and Avoidance Food Quality—Attributes and Examples References Selected Readings4. Food Safety and Principles for Its Control Food-Borne Intoxications and Infections Principles for the Control of Food Safety References Selected Readings5. Evaluation of Sensory Properties of Foods Sensory Factors Physiological Factors Sensory Testing References6. Human Nutrition and Food Science and Technology Historical Background Essential Nutrients—Chemistry and Function Human Nutritional Requirements Nutrient Composition of Food Effects of Processing and Preservation Practices on Nutritive Values Nutritional Enrichment of Food References Selected Readings7. Shelf-Life of Processed Foods and General Principles for Control Quality Deterioration Food Spoilage and Contamination General Principles for Control of Shelf-Life Control of Microbial Spoilage Pest Control in Food-Processing Plants Food Irradiation References Selected Readings8. Selection of Ingredients and Conversion into Processed Foods Underlying Principles Selected Commodity Technologies References Selected Readings9. Food Laws and Regulations Historical Survey Current U.S. Food Laws and Regulations State and Local Laws and Regulations International Aspects of Food Laws and Regulations References10. Careers in Food Science and Technology Overview Career Opportunities and Educational Prerequisites Currently Available Academic Programs References Appendix11. Food and Health Issues and Answers Consumer Concerns and Causes of Controversy Dealing with the Issues A Look at Some Current Controversies Summing Up References Selected ReadingsAuthor IndexSubject Index