Principles of Food Science, 4th Edition

Principles of Food Science demonstrates how the laws of science are at work in producing, processing, preparing, preserving, and metabolizing food. Students learn how cooking, health, and storage tips connect science basics to daily food encounters. The text covers the basic laws of chemistry, microbiology, and physics as they are applied to food components and complex food systems. Students learn scientific facts and principles that can be applied to a future food science career and as to more-creative, nutritious home cooking. The requirements and opportunities for obtaining a food science career are explored as well as the impact of this career path on local, national, and global economies.

• Numerous lab experiments help students apply basic math and technical writing skills to real-world food problems.
• The value of different types of evaluations—scientific vs. sensory—are examined, with applications to school lab experiments and commercial food product development.
• Lessons emphasize the importance of lab safety, teamwork, attention to detail, and high ethical standards.

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Text 978-1-61960-436-0	858	978-1-61960-436-0	$116.00*
Principles of Food Science incorporates science concepts into a lab-oriented foods class. This text shows how the laws of science are at work in foods prepared at home and by the food industry. Each chapter includes engaging features, including “Going Green” environmental updates and “Science Matters” articles. Other features focus on areas such as current research, technology, and nutrition news. Through lab experiments in the text and Lab Manual, students will practice scientific and sensory evaluation of foods. They will discover how nutrients and other food components illustrate basic chemistry concepts. They will examine the positive and negative impacts of microorganisms on the food supply. Students will also explore the variety of careers available to graduates with a food science background.
Lab Manual / Workbook 978-1-61960-439-1		978-1-61960-439-1	$28.00*
Includes vocabulary activities, application activities, and lab experiments with space for recording data, observations, and summaries.
*Qualified schools may be eligible for a 25% discount.

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Online Text, 1yr. Indv. Subscription (Instant Access) 978-1-61960-444-5		978-1-61960-444-5	$58.00*
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Online Student Center, 6yr. Classroom Subscription (min. 15) 978-1-61960-437-7		978-1-61960-437-7	$133.28*
The Online Student Center for Principles of Food Science offers a complete learning package that is accessible through any Internet-enabled device, including computers, smartphones, and tablets. Students can study in the classroom or on the go: whenever or wherever it is most convenient. Instructional materials included are: Online Textbook All content from the print textbook is included with exact page reproductions to ensure that students do not miss any important information or illustrations. Navigation is easy with a linked table of contents, and the search function helps students to easily find information. Online Student Workbook This is an exact reproduction of the printed workbook with features that provide options to meet classroom needs. Pages can be printed on demand for assignment, or students can complete their assignments online using embedded form fields and then print or e-mail the results for grading.
Bundle (Text + Online Student Center, 6yr. Classroom Subscription) (min. 15) 978-1-61960-438-4		978-1-61960-438-4	$174.00*
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EduHub LMS-Ready Content, 1yr. Indv. Access Key Packet 978-1-63563-019-0		978-1-63563-019-0	$68.00*	Call to Order‡
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For instructors, EduHub LMS-Ready Content provides a turnkey, fully integrated solution with course management tools to deliver content, assessments, and feedback to students quickly and efficiently. The integrated approach results in improved student outcomes and instructor flexibility. Instructor access includes both student and instructor content, and contains an online collection of eBook content, videos, interactive practice, and test preparation. Instructors will be provided a Common Cartridge with an LTI Key and Secret to integrate into their LMS. EduHub LMS-Ready Content in Common Cartridge format facilitates single sign-on integration and gives you control of student enrollment and student data. With EduHub LMS-Ready Content, you can access G-W course resources in one convenient location—your LMS. Ready to preview or receive a quote? Contact your Educational Consultant! CONTENT Online Textbook E-Flash Cards Matching Activities Vocabulary Games Online Lab Manual Workbook (with digital form fields) INSTRUCTOR RESOURCES Online Instructor's Resources provide access to the instructor support materials used most, all in one convenient location. Resources include Instructor Materials, Chapter Resources, QTI files, and ExamView Assessment Suite Software with Test Banks. LMS ADMINISTRATORS G-W’s implementation team will deliver the Common Cartridge, setup documentation, and any additional support you need to get our EduHub content up and running in your school’s Learning Management System. G-W offers implementation meetings to assist with this process. INSTRUCTORS Once your course has been imported using the Common Cartridge and the LTI has been configured, you follow the directions to activate your subscription. Once activated, you will have access to everything you and your students need for the course.
Instructor's Resource CD 978-1-61960-440-7		978-1-61960-440-7	$266.64*	Call to Order‡
The Instructor's Resource CD contains the following items: Answer Keys. Chapter Answer Keys in PDF format. Lesson Plans. Customizable daily Lesson Plans in Microsoft Word (DOCX) format. Chapter Tests. Individual tests with questions cover chapter topics provided in PDF format. Lab Guides. Guides for conducting the text's lab activities provided in PDF format. Teaching Visuals. Visual masters in PDF format. Reproducible Masters. Printable instructional materials provided in PDF format. System Requirements Windows®: Intel® Pentium® II or compatible processor, Windows® 2000/XP/7/8, 128 MB RAM (256 MB RAM recommended), Internet Explorer® (6 or higher), allow active content, and Adobe® Reader® (free download). Macintosh®: PowerPC® G4, G5 or Intel® processor, Mac OS® X v10.X, 128 MB RAM (256 MB RAM recommended), Safari® (2.0 or higher), allow active content, Adobe® Reader® (free download).
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Instructor's Presentations for PowerPoint® CD, Individual License 978-1-61960-442-1		978-1-61960-442-1	$240.00*	Call to Order‡
Individual License. This CD package contains presentations in PowerPoint format for each of the 25 chapters, comprising over 880 slides of instructional material. System Requirements Windows®: Intel® Pentium® II or compatible processor, Windows® 2000/XP/7/8, 128 MB RAM (256 MB RAM recommended), Internet Explorer® (6 or higher), allow active content, PowerPoint® Viewer (free download), and Adobe® Reader® (free download). Macintosh®: PowerPC® G4, G5 or Intel® processor, Mac OS® X v10.X, 128 MB RAM (256 MB RAM recommended), Safari® (2.0 or higher), allow active content, PowerPoint® Viewer (free download for Mac OS® 9.X), Adobe® Reader® (free download).
Online Instructor Resources, 1yr. Indv. Access Key Packet 978-1-63126-706-2		978-1-63126-706-2	$128.00*	Call to Order‡
Online Instructor Resources, 6yr. Indv. Subscription, Free with Qualified Purchase 978-1-61960-494-0		978-1-61960-494-0	$528.00*	Call to Order‡
The Online Instructor Resources, 6yr. Subscription provides 6 years of individual access to the classroom support materials used most, all in one convenient location. Included are the contents of the Resource CD in addition to Instructor's Presentations for PowerPoint® and ExamView® Assessment Suite.
*Qualified schools may be eligible for a 25% discount.
‡To order this item, please call 800.323.0440.

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Table of Contents

Unit 1: The Science of Food

1. Food Science: An Old but New Subject
2. Scientific Evaluation: Being Objective
3. Sensory Evaluation: The Human Factor

Unit 2: Basic Chemistry

4. Basic Food Chemistry: The Nature of Matter
5. Energy: Matter in Motion
6. Ions: Charged Particles in Solution
7. Water: The Universal Solvent

Unit 3: Organic Chemistry: The Macronutrients

8. Sugar: The Simplest of Carbohydrates
9. The Complex Carbohydrates: Starches, Cellulose, Gums, and Pectins
10. Lipids: Natures Flavor Enhancers
11. Proteins: Amino Acids and Peptides
12. Enzymes: The Protein Catalyst

Unit 4: Food Chemistry: The Microcomponents

13. The Micronutrients: Vitamins and Minerals
14. Phytochemicals: The Other Food Components
15. Food Analogs: Substitute Ingredients
16. Additives: Producing Desired Characteristics in Foods

Unit 5: Food Microbiology: Living Organisms in Food

17. Fermentation: Desirable Effects of Microbes
18. Food Safety: Sources of Contamination

Unit 6: Food Preservation and Packaging

19. Thermal Preservation: Hot and Cold Processing
20. Dehydration and Concentration: Controlling Water Activity
21. Current Trends in Food Preservation: Irradiation, Packaging, and Biotechnology

Unit 7: Working with Complex Food Systems

22. Mixtures: Solutions, Colloidal Dispersions, and Suspensions
23. Separation Techniques: Mechanical and Chemical Methods
24. Research: Developing New Food Products
25. Food Science Related Careers: A World of Opportunities

Special Topics
Food Labeling
Nutritional Guidelines
Digestion and Metabolism
Career Success

Look Inside

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Online Text, 6yr. Classroom Subscription (min. 15)

Front Matter (g-wonlinetextbooks.com Food and Nutrition)

Chapter 3 (g-wonlinetextbooks.com Food and Nutrition)

Instructor's Resource CD

Laboratory Equipment and Supplies lists (56 KB)

Instructor's Presentations for PowerPoint® CD, Individual License

Chapter 3 (6.41 MB)

Companion Website

View Site (www.g-wlearning.com Foods and Nutrition)

Correlations

FCS National Standards Correlations

National Standards (PDF, 78 KB)

Georgia

 

Food Science

Idaho

Food Science and Nutrition (PDF, 452 KB)

North Carolina

Foods II - Technology (PDF, 391 KB)

Oklahoma

 

Chemistry of Foods

Food Science – Grades 9‐12 (PDF, 133.75 KB)

Pre-PAC Correlations

Food Science Fundamentals Pre-PAC (PDF, 84 KB)

South Carolina

Food Science and Dietetics 1, 2 (PDF, 438 KB)

Tennessee

Nutrition Science and Diet Therapy (PDF, 613 KB)

Texas

Food Science (PDF, 672 KB)

Food Science TEKS and ELPS (PDF, 778 KB)

About the Author(s)

Janet D. Ward - has 26 years of experience teaching family and consumer sciences. Her interest and expertise in the area of food science lead to her involvement in developing the food science curriculum for the state of North Carolina. She has also written a multimedia and safety supplement to the food science curriculum and conducted a number of workshops on food science instruction. Ward is a member of several honorary societies and professional organizations, including the American Association of Family and Consumer Sciences. She is a Christa McAuliffe Fellow, 2003 AAFCS Top 10 Teacher of the Year, and 2004 Catawba County Teacher of the Year. She has twice been a Carl Perkins grant recipient.

Larry Ward - taught math and science at the secondary level for 10 years. He has 26 years experience teaching physics at the community college level and served as Chairman of the Division of Mathematics, Science, and Computer Science at Catawba Valley Community College. He has published works on technology and physics and served as a member of a computer science curriculum writing team. Larry is a member of the American Association of Physics Teachers.