Introduction to Food Science and Food Systems

By Parker, Rick Parker, Miriah Pace

Now in full-color, INTRODUCTION TO FOOD SCIENCE AND FOOD SYSTEMS, 2nd Edition explores the foundations of the food industry, from nutrition and chemistry to processing and safety, and delves into some of the most pressing foodborne issues of our day. Discussions of current topics and trends center on genetically engineered foods, environmental concerns and sustainability, food needs of the world, the impacts of food on health, and more. Designed with future agricultural professionals in mind, INTRODUCTION TO FOOD SCIENCE AND FOOD SYSTEMS, 2nd Edition engages students with colorful photos, charts, graphs and illustrations, and tests their understanding of concepts with practical, hands-on activities in math, science, and other ag-related areas. Chapter content also correlates with National Agricultural Education Standards and FFA Career Development Events (CDEs) to prepare students for meaningful careers in the critically important agriscience industry.

• Format: Hardcover
• Language: English
• ISBN: 143548939X
• ISBN13: 9781435489394
• Release Date: February 2016
• Publisher: Cengage Learning
• Length: 640 Pages
• Weight: 3.87 lbs.
• Dimensions: 1.4" x 8.7" x 11.0"