Essentials of Food Science 3rd Edition, Vickie A. Vaclavik
Essentials of Food Science 3rd Edition PDF Download Ebook. Vickie A. Vaclavik and Elizabeth W. Christian cover the basics of foods, food science, and food technology. The book is meant for the non-major intro course, whether taught in the food science or nutrition/dietetics department. In previous editions the book was organized around the USDA Food Pyramid which has been replaced.
The revised pyramid will now be mentioned in appropriate chapters only. Other updates include new photos, website references, and culinary alerts for culinary and food preparation students. Two added topics include RFID (Radio frequency ID) tags, and trans fat disclosures. This book includes updates on: food commodities, optimizing quality, laws, and food safety.
Knowledge of food science is applicable to a