Download or read book Becoming a Food Scientist written by Robert L. Shewfelt and published by Springer Science & Business Media. This book was released on 2012-04-23 with total page 173 pages. Available in PDF, EPUB and Kindle. Book excerpt: Becoming a Food Scientist is designed as a reservoir of ideas for those beginning a graduate education in food science or beginning a professional career in the field. Although at times it may read as a how-to manual for success in graduate school, it is meant to encourage each reader to study the research process, to challenge conventional wisdom, and to develop a career path that maximizes the probability of success both in school and beyond. The author has viewed food science graduate programs through the lenses of programs at four universities and service in numerous activities with the Institute of Food Technologists. This book is thus focused on the field of food science, but it may have relevance to other scientific disciplines. The book introduces the concept of research as process in the first chapter. Subsequent chapters focus on individual unit operations of research: idea generation, problem definition, critical evaluation of the literature, method selection, experimental design, data collection, processing and analysis, and knowledge dissemination. Successful graduate students in food science must master each of these operations. The final section of the book pushes the reader beyond graduate school into its practice in the real world. Topics covered in the maturation of a food scientist include the scientific meeting, critical thinking, science and philosophy, ethics, finding and managing the literature, planning, grantsmanship, laboratory setup and management, and career development. This book should be a meaningful companion for any graduate student in the field and those transitioning from graduate school to the food science profession.
Download or read book Food Science written by Jeanne Miller and published by LernerClassroom. This book was released on 2008-09-01 with total page 52 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ducklings weed, plow, and fertilize rice crops. An African berry makes lemons taste like peaches. A restaurant serves bacon-and-egg ice cream. What's going on here? Is this a joke? A fantasy? No, it's food science! Food scientists make packaged foods more healthy, tasty, and convenient. They explore how cooking changes food, create dishes that surprise the senses, and help farmers grow food in healthier ways. Explore the amazing research and discoveries food scientists bring to our tables. Book jacket.
Download or read book Statistics for Food Scientists written by Frank Rossi and published by Academic Press. This book was released on 2015-10-06 with total page 186 pages. Available in PDF, EPUB and Kindle. Book excerpt: The practical approached championed in this book have led to increasing the quality on many successful products through providing a better understanding of consumer needs, current product and process performance and a desired future state. In 2009, Frank Rossi and Viktor Mirtchev brought their practical statistical thinking forward and created the course "Statistics for Food Scientists. The intent of the course was to help product and process developers increase the probability of their project's success through the incorporation of practical statistical thinking in their challenges. The course has since grown and has become the basis of this book. - Presents detailed descriptions of statistical concepts and commonly used statistical tools to better analyze data and interpret results - Demonstrates thorough examples and specific practical problems of what food scientists face in their work and how the tools of statistics can help them to make more informed decisions - Provides information to show how statistical tools are applied to improve research results, enhance product quality, and promote overall product development
Download or read book Food Science and Technology written by Geoffrey Campbell-Platt and published by John Wiley & Sons. This book was released on 2011-08-26 with total page 799 pages. Available in PDF, EPUB and Kindle. Book excerpt: This brand new comprehensive text and reference book is designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. Food Science and Technology, supported by the International Union of Food Science and Technology comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers and researchers from across the world. All authors are recognised experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organisations. Expertly drawn together, produced and edited, Food Science and Technology provides the following: Coverage of all the elements of food science and technology degree programs internationally Essential information for all professionals in the food industry worldwide Chapters written by authoritative, internationally respected contributing authors A must-have reference book for libraries in every university, food science and technology research institute, and food company globally Additional resources published on the book's web site: www.wiley.com/go/campbellplatt About IUFoST The International Union of Food Science and Technology (IUFoST) is a country-membership organisation representing some 65 member countries, and around 200,000 food scientists and technologists worldwide. IUFoST is the global voice of food science and technology, dedicated to promoting the sharing of knowledge and good practice in food science and technology internationally. IUFoST organises World Congresses of Food Science and Technology, and has established the International Academy of Food Science and Technology (IAFoST) to which eminent food scientists can be elected by peer review. For further information about IUFoST and its activities, visit: www.iufost.org
Download or read book Essentials of Food Science written by Vickie A. Vaclavik and published by Springer Science & Business Media. This book was released on 2013-12-05 with total page 499 pages. Available in PDF, EPUB and Kindle. Book excerpt: The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of foods. Additionally, food preparation and processing, food safety, food chemistry, and food technology applications are discussed in this single source of information. The book begins with an Introduction to Food Components, Quality and Water. Next, it addresses Carbohydrates in Food, Starches, Pectins and Gums. Grains: Cereals, Flour, Rice and Pasta, and Vegetables and Fruits follow. Proteins in Food, Meat, Poultry, Fish, and Dry Beans; Eggs and Egg Products, Milk and Milk Products as well as Fats and Oil Products, Food Emulsions and Foams are covered. Next, Sugar, Sweeteners, and Confections and a chapter on Baked Products Batters and Dough is presented. A new section entitled Aspects of Food Processing covers information on Food Preservation, Food Additives, and Food Packaging. Food Safety and Government Regulation of the Food Supply and Labeling are also discussed in this text. As appropriate, each chapter discusses the nutritive value and safety issues of the highlighted commodity. The USDA My Plate is utilized throughout the chapters. A Conclusion, Glossary and further References as well as Bibliography are included in each chapter. Appendices at the end of the book include a variety of current topics such as Biotechnology, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, USDA Choosemyplate.gov, Food Label Health Claims, Research Chefs Association certification, Human Nutrigenomics and New Product Development.
Download or read book In Defense of Processed Food written by Robert L. Shewfelt and published by Springer. This book was released on 2016-11-23 with total page 279 pages. Available in PDF, EPUB and Kindle. Book excerpt: It has become popular to blame the American obesity epidemic and many other health-related problems on processed food. Many of these criticisms are valid for some processed-food items, but many statements are overgeneralizations that unfairly target a wide range products that contribute to our health and well-being. In addition, many of the proposed dangers allegedly posed by eating processed food are exaggerations based on highly selective views of experimental studies. We crave simple answers to our questions about food, but the science behind the proclamations of food pundits is not nearly as clear as they would have you believe. This book presents a more nuanced view of the benefits and limitations of food processing and exposes some of the tricks both Big Food and its critics use to manipulate us to adopt their point of view. Food is a source of enjoyment, a part of our cultural heritage, a vital ingredient in maintaining health, and an expression of personal choice. We need to make those choices based on credible information and not be beguiled by the sophisticated marketing tools of Big Food nor the ideological appeals and gut feelings of self-appointed food gurus who have little or no background in nutrition.
Download or read book What Einstein Didn t Know written by Robert L. Wolke and published by Courier Corporation. This book was released on 2014-05-21 with total page 244 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents scientific answers to a series of miscellaneous questions, covering such topics as "Why are bubbles round," "Why are the Earth, Sun, and Moon all spinning," and "How you can tell the temperature by listening to a cricket."
Download or read book Food Science and Technology written by Oluwatosin Ademola Ijabadeniyi and published by Walter de Gruyter GmbH & Co KG. This book was released on 2020-12-07 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Science and Technology: Trends and Future Prospects presents different aspects of food science i.e., food microbiology, food chemistry, nutrition, process engineering that should be applied for selection, preservation, processing, packaging, and distribution of quality food. The authors focus on the fundamental aspects of food and also highlight emerging technology and innovations that are changing the food industry. The chapters are written by leading researchers, lecturers, and experts in food chemistry, food microbiology, biotechnology, nutrition, and management. This book is valuable for researchers and students in food science and technology and it is also useful for food industry professionals, food entrepreneurs, and farmers.
Download or read book Food Science written by Edelstein and published by Jones & Bartlett Learning. This book was released on 2018-01-16 with total page 705 pages. Available in PDF, EPUB and Kindle. Book excerpt: The science of food is discussed within the broader context of the world’s food supply. Food Science, An Ecological Approach explores the idea of global sustainability and examines the ecological problems that challenge our food supply and raise increasing concerns among consumers.
Download or read book Gastronomy and Food Science written by Charis M. Galanakis and published by Academic Press. This book was released on 2020-09-22 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt: Gastronomy and Food Science fills the transfer knowledge gap between academia and industry by covering the interrelation of gastronomy and food and culinary science in one integral reference. Coverage of the holistic cuisine, culinary textures with food ingredients, the application of new technologies and gastronomy in shaping a healthy diet, and the recycling of culinary by-products using new is also covered in this important reference. Written for food scientists and technologists, food chemists, and nutritionists, researchers, academics, and professionals working in culinary science, culinary professionals and other food industry personnel, this book is sure to be a welcomed reference. - Discusses the role of gastronomy and new technologies in shaping healthy diets - Describes a toolkit to capture diversity and drivers of food choice of a target population and to identify entry points for nutrition interventions - Presents the experiential value of the Mediterranean diet, elaio-gastronomy, and bioactive food ingredients in culinary science - Explores gastronomic tourism and the senior foodies market
Download or read book Gluten Free Food Science and Technology written by Eimear Gallagher and published by John Wiley & Sons. This book was released on 2009-09-08 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: Coeliac disease (CD) and other allergic reactions/intolerances to gluten are on the rise, largely due to improved diagnostic procedures and changes in eating habits. The worldwide incidence of coeliac disease has been predicted to increase by a factor of ten over the next number of years, and this has resulted in a growing market for high quality gluten-free cereal products. However, the removal of gluten presents major problems for bakers. Currently, many gluten-free products on the market are of low quality and short shelf life, exhibiting poor mouthfeel and flavour. This challenge to the cereal technologist and baker alike has led to the search for alternatives to gluten in the manufacture of gluten-free bakery products. This volume provides an overview for the food industry of issues related to the increasing prevalence of coeliac disease and gluten intolerance. The properties of gluten are discussed in relation to its classification and important functional characteristics, and the nutritional value of gluten-free products is also addressed. The book examines the diversity of ingredients that can be used to replace gluten and how the ingredient combinations and subsequent rheological and manufacturing properties of a range of gluten-free products, e.g. doughs, breads, biscuits and beer may be manipulated. Recommendations are given regarding the most suitable ingredients for different gluten-free products. The book is directed at ingredient manufacturers, bakers, cereal scientists and coeliac associations and societies. It will also be of interest to academic food science departments for assisting with undergraduate studies and postgraduate research. The Author Dr Eimear Gallagher, Ashtown Food Research Centre, Teagasc - The Irish Agriculture and Food Development Authority, Dublin, Ireland Also available from Wiley-Blackwell Management of Food Allergens Edited by J. Coutts and R. Fielder ISBN 9781405167581 Bakery Manufacture and Quality - Water Control and Effects Second Edition S. Cauvain and L. Young ISBN 9781405176132 Whole Grains and Health Edited by L. Marquart et al ISBN 9780813807775
Download or read book Food Science and the Culinary Arts written by Mark Gibson and published by Academic Press. This book was released on 2018-01-04 with total page 532 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Science and the Culinary Arts is a unique reference that incorporates the principles of food and beverage science with practical applications in food preparation and product development. The first part of the book covers the various elements of the chemical processes that occur in the development of food products. It includes exploration of sensory elements, chemistry, and the transfer of energy and heat within the kitchen. The second part looks in detail at the makeup of specific foodstuffs from a scientific perspective, with chapters on meat, fish, vegetables, sugars, chocolate, coffee, and wine and spirits, among others. It provides a complete overview of the food science relevant to culinary students and professionals training to work in the food industry. - Provides foundational food science information to culinary students and specialists - Integrates principles of food science into practical applications - Spans food chemistry to ingredients, whole foods, and baked and mixed foods - Includes a comprehensive glossary of terms in food science
Download or read book The Hidden Beauty of Seeds Fruits written by Levon Biss and published by Abrams. This book was released on 2021-05-25 with total page 144 pages. Available in PDF, EPUB and Kindle. Book excerpt: A highly original collection of high magnification photographs that unlock the hidden beauty of seeds and fruit, from the author of Microsculpture The Hidden Beauty of Seeds & Fruits is a photographic study that celebrates the wonders of nature and science in mind-blowing magnification. Levon Biss’ striking photography captures the breathtaking and beautiful details of the world of carpology, the study of seeds and fruits. Each picture reveals minute features and textures that are normally invisible to the naked eye, providing the audience with an insight into strange and often bizarre adaptations that have evolved over thousands of years. After spending months searching through the carpological collection at the Royal Botanic Garden Edinburgh, Biss selected over a hundred striking samples to be featured in this book. Captioned with scientific text that provides the backstory for each specimen, The Hidden Beauty of Seeds & Fruits is guaranteed to amaze, entertain, and educate.
Download or read book Introduction to Food Science and Technology written by G.F. Stewart and published by Elsevier. This book was released on 2012-12-02 with total page 307 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Second Edition of this popular textbook has benefited from several years of exposure to both teachers and students. Based on their own experiences as well as those of others, the authors have reorganized, added, and updated this work to meet the needs of the current curriculum. As with the first edition the goal is to introduce the beginning student to the field of food science and technology. Thus, the book discusses briefly the complex of basic sciences fundamental to food processing and preservation as well as the application of these sciences to the technology of providing the consumer with food products that are at once appealing to the eye, pleasing to the palate, and nutritious to the human organism. Introduction to Food Science and Technology is set in the world in which it operates; it contains discussions of historical development, the current world food situation, the safety regulations and laws that circumscribe the field, and the careers that it offers.
Download or read book Careers in Food Science From Undergraduate to Professional written by Richard W Hartel and published by Springer Science & Business Media. This book was released on 2010-07-08 with total page 319 pages. Available in PDF, EPUB and Kindle. Book excerpt: Careers in Food Science provides detailed guidelines for students and new employees in the food industry to ensure a successful start to their career. Every step towards a rewarding career in this rapidly evolving industry is covered, from which classes to take in college and which degrees to earn, to internships, and finally how to land, and keep, the first job. This book also provides day-to-day examples of what to expect from the many jobs available to help students decide what to do and where to go. The food industry includes a wide array of fields and careers not only in food production and in academia, but also in government and research institutions. In fact, it is estimated that by 2010 there will be 52,000 annual job openings for college graduates in the Food, Agriculture, and Natural Resources system in the U.S. alone. Written by people who have experience or are currently working in each sector, this book seeks to shed some light on starting, or furthering, a career in this exciting field.
Download or read book Introducing Food Science Second Edition written by Robert L. Shewfelt and published by CRC Press. This book was released on 2015-09-03 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second edition of a bestseller, this textbook introduces the basics of food science, then building on this foundation, explores it sub-disciplines. This format has been retained to provide students with a well-rounded understanding of the field. The new edition contains revised or additional information on sustainability, molecular gastronomy, culinology, My Plate replacing My Pyramid, clean labels, the assault on processed foods and food scientists by several authors, the new food-safety regulations. It also provides additional pedagogical features, including end-of-chapter questions and a glossary while retaining the popular Looking Back, Remember This!, and Looking Ahead sections.
Download or read book Food Science written by Norman N Potter and published by Springer. This book was released on 2014-01-15 with total page 752 pages. Available in PDF, EPUB and Kindle. Book excerpt:
