Introduction to Food Science: An Overview () von Dale W Cox

Partial Table of Contents

 Introduction
Chapter 1 - Food Science Basics
       Food Science Career Options
        Academics
        Sensory Sciences
        Food Engineering
        Quality Assurance
        Food Laws and Regulations
        Research and Development (R&D)
    The Author's Career in the Food Industry
        Gorton's Seafood
        Post Cereals
        Planters
        The Kellogg Company
        Post Consumer Brands
        Beakers & Bricks, LLC
    What Do You Think?
        Journaling Idea
        Chapter Review
Chapter 2 - A Science Primer
    Elements and the Periodic Table    
    Charges and Mass
    Chemical Bonding and Bond Strength
        Hydrogen Bonds
        Relative Bond Strength
       Molecular Weight            
    Temperature, Mass, and Length Measurements
       Temperature
Mass
Length
Volume
Solutions: Molarity vs. Molality
pH
       What Do You Think?
       Journaling Idea
Chapter Review
Chapter 3 - Food Processing
       My Philosophy
       An Example of a Commercially Processed Food
       Shredded Wheat Cereal
           Wheat
       Sugar
       Gelatin
       Vitamins
       Putting the Ingredients Together
       Shredding the Wheat
       Frosting
       What Do You Think?
       Journaling Idea
       Chapter Review        
Chapter 4 - Proximate Analysis
       The Five Basic Components of All Food
       Measuring Water, Carbohydrates, protein, Fat, and Ash
       Water
       Ash
       Carbohydrates
       Protein
       Fat
       The Nutrition Facts Food Label
       What Do You Think?
       Journaling Idea
       Chapter Review        
Chapter 5 – Water       
Chapter 6 – Carbohydrates
Chapter 7 – Protein
Chapter 8 - Fat (Lipids)