PDF Download Foods: Experimental Perspectives (7th Edition), by Margaret McWilliams Ph.D. R.D. Professor Emeritus
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Foods: Experimental Perspectives (7th Edition), by Margaret McWilliams Ph.D. R.D. Professor Emeritus
PDF Download Foods: Experimental Perspectives (7th Edition), by Margaret McWilliams Ph.D. R.D. Professor Emeritus
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Foods: Experimental Perspectives, Seventh Edition will help students pursuing food-related careers broaden and deepen their scientific knowledge of food and its safe preparation. It clearly explains food science’s foundational principles and most important emerging technologies. The text first surveys the consumer marketplace, career opportunities, and basic food research techniques. Next, it discusses food’s physical aspects and preparation, and thoroughly explains carbohydrates, lipids, and proteins. Finally, it presents up-to-date coverage of food safety, preservation, and additives. Learning is promoted through “Food for Thought” boxes, photos, objectives, margin notes, definitions, charts, web links, and study questions. Updated throughout, this edition includes extensively revised coverage of food safety, GMOs, trans fats, alternative sweeteners, and much more.
Also Available - Experimental Foods Labratory Manual ( ISBN 013 215 808 6)
- Sales Rank: #50005 in Books
- Published on: 2011-01-20
- Original language: English
- Number of items: 1
- Dimensions: 10.90" h x 1.00" w x 8.50" l, 2.90 pounds
- Binding: Hardcover
- 600 pages
Most helpful customer reviews
3 of 4 people found the following review helpful.
Not worth the money
By chefinoc
I don't understand how teachers choose textbooks for class. I get really peeved when they choose a book that is not cheap and it is required. For this Foods: Experimental Perspectives book, I do not find it very useful. While the author tries to speak in colloquial terms, I think the material goes past the average student who has not taken food chemistry or food science. In addition, I am so unhappy over the fact that this book has no color pictures! How cheap of you! You put this ridiculous price tag on it and you can't even print in color? How are we supposed to see "browning effects" if we can't see the brown? I think this was a terrible oversight and ugh, I am so done with these sorts of books.
0 of 0 people found the following review helpful.
Too many b/w & dated photos
By Dorothy A. Cadet
Book has too many black and white photos to be a food science book. Other books in this category help you see and understand the material better by putting in color photos with few black and whites. For this book to have been reprinted in 2012, the photos are dated (circa 1970's-80's). Some concepts are explained simply, while others require food science and chemistry concept understanding. I reviewed the condition of my copy under packaging feedback (not happy that binding was 3/4 detached), however the pages itself were relatively free of highlighting, which allowed me to do my own and highlight what I felt was most important.
0 of 0 people found the following review helpful.
it was very annoying when the cover and spine fell off the book
By An_Amazon_Customer
This book was acceptable, but I would have given it a higher rating if it was more concise. Also, on some topics, it does not go into enough detail. Additionally, it was very annoying when the cover and spine fell off the book. Very cheap binding.
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