Each new print copy includes Navigate 2 Advantage Access that unlocks a comprehensive and interactive eBook, student practice activities and assessments, the full Student Study Guide, a full suite of instructor resources, and learning analytics reporting tools.
Food Science: An Ecological Approach, Second Edition presents the field of food science in a fresh, approachable manner that places it in the context of the world in which we live today. Specifically, the text marries food science with present concerns regarding food quality, composition, and availability, emphasizing the “ecological approach.”
Section I of the Second Edition presents the introductory concepts underpinning food science. These foundational chapters provide students with the background to understand the relationship between food science and the environment, research methods used by food scientists, and the underlying science and chemistry behind food composition.
Section II provides a focused discussion of the types of food and the science behind each. Using a consistent presentation, each chapter discusses each food’s historical, cultural, and ecological significance; its physical and chemical properties; preparation techniques and food safety concerns; and its impact on health.
- Section 1 Food Science Background: Food Systems in Relation to Climate Change, Research, Sensory Evaluation and the Chemical Composition of Foods
- Chapter 1 Food Science in an Era of Environmental Concern
- Chapter 2 How Food Science is Guided by Research
- Chapter 3 Food Evaluation
- Chapter 4 Food Composition
- Chapter 5 Food Safety
- Section 2 Categorized Food and Beverage Groupings, Vegetarianism, Food Preservation and Packaging
- Chapter 6 Vegetarianism
- Chapter 7 Meat and Meat Substitutes
- Chapter 8 Fish
- Chapter 9 Poultry
- Chapter 10 Milk, Cheese and Dairy
- Chapter 11 Eggs and Egg Replacements
- Chapter 12 Fruits and Vegetables
- Chapter 13 Grains, Cereals, Pasta, Rice, Flour and Starch Cookery
- Chapter 14 Yeast Breads, Quick Breads, and Cakes
- Chapter 15 Fats and Oils
- Chapter 16 Sugar and Sugar Substitutes
- Chapter 17 Beverages: Coffee, Tea, Sports and Energy Drinks, and Sugar-sweetened Beverages (SSBs)
- Chapter 18 Food Preservation and Packaging