Introduction to Food Chemistry

The complexity of food chemistry makes it a challenging subject for students studying in a food science programme, creating difficulties identifying what is essential, how much they need to know, or finding links between the chemistry of food components and its relevance to applications. Introduction to Food Chemistry employs the latest pedagogical theories in textbook writing to present the subject to food science students and links chemistry with food processing, quality, and shelf life. From the student’s perspective, the book has specific learning objectives for each chapter and is self-contained, so students do not need to search for essential information outside the textbook. To support learning, the book has: · Didactic elements with information being conveyed with 3D figures, colour-coded schemes and graphs, and annotations on figures linking them to the text descriptions · Built-in pedagogy and learning activities at the end of each chapter that are linked to the learning objectives. · Introduction to advanced concepts for online search to instigate curiosity for further learning. · Conversational writing style, but without losing academic rigour Lecturers can also use this book to help them focus teaching preparation on key aspects of food chemistry relevant to both industry and modern research. To support lecturers, the book: · Helps focus teaching preparation on key aspects of food chemistry relevant to both industry and modern research. · Aids the preparation of exams, assignments and other types of assessment or learning activities. For students and lecturers searching for a singular source to aid in their introductory food chemistry courses, look no further than Introduction to Food Chemistry.

keywords:

Technology & Engineering - Food Science - Chemistry & Biotechnology, Industrial & Technical Chemistry