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by Marleah Payne (Author), Vermont Dia (Author), Charlene E. Schmidt (Author)
Food Science Lab Manual is a foundational guide tailored to facilitate hands-on learning through a variety of laboratory experiments. Covering an array of food science applications, each lab section introduces students to key scientific concepts and helps them perform experiments ranging from browning reactions in foods to the sensory evaluation of various sweeteners.
The manual offers a comprehensive approach to understanding the complex reactions and processes in food science. It includes experiments that explore nutritional values, the effects of different processing treatments on food quality, and the manipulation of food properties through additives and substitutes. The manual helps students examine the effect of sugar and pectin in fruit jelly, the comparison of nutritional qualities between organic and conventional produce, and the sensory differences between caffeinated and decaffeinated beverages.
Food Science Lab Manual is ideal for courses in food science, nutrition, dietetics, and culinary arts. It is designed to bridge theory and practice, offering experimental insight at both undergraduate and graduate levels, rendering the text suitable for incorporation into a curriculum that emphasizes laboratory-centric learning.
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Description
by Marleah Payne (Author), Vermont Dia (Author), Charlene E. Schmidt (Author)
Food Science Lab Manual is a foundational guide tailored to facilitate hands-on learning through a variety of laboratory experiments. Covering an array of food science applications, each lab section introduces students to key scientific concepts and helps them perform experiments ranging from browning reactions in foods to the sensory evaluation of various sweeteners.
The manual offers a comprehensive approach to understanding the complex reactions and processes in food science. It includes experiments that explore nutritional values, the effects of different processing treatments on food quality, and the manipulation of food properties through additives and substitutes. The manual helps students examine the effect of sugar and pectin in fruit jelly, the comparison of nutritional qualities between organic and conventional produce, and the sensory differences between caffeinated and decaffeinated beverages.
Food Science Lab Manual is ideal for courses in food science, nutrition, dietetics, and culinary arts. It is designed to bridge theory and practice, offering experimental insight at both undergraduate and graduate levels, rendering the text suitable for incorporation into a curriculum that emphasizes laboratory-centric learning.
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| Shipping | This item ships to |
| Delivery | Estimated between and . Will usually ship within 1 business day. |
