The Science of Food 4th Edition

Food Science Fundamentals: Preparation, Nutrition & Technology

This textbook introduces the scientific principles behind food preparation, combining clear explanations with relevant data to build a strong understanding of food science. It provides a foundation in key concepts for students studying hospitality, catering, food technology, nutrition, dietetics, and related fields.

Key Features

• Introduction to the fundamental principles of food science
• Scientific foundations of food preparation
• Overview of food composition and properties
• Exploration of the relationship between food and nutrition
• Introduction to nutritional principles and dietary needs
• Coverage of food microbiology fundamentals
• Understanding microorganisms in food
• Examination of factors affecting food quality and safety
• Introduction to food technology concepts
• Scientific explanations of food preparation processes
• Clear and concise presentation of technical information
• Use of relevant data to support key concepts
• Foundation for hospitality and catering studies
• Useful for food science, dietetics, and nutrition courses
• Suitable for students and learners developing practical food science knowledge