Introduction to Food Chemistry

By:

Richard Owusu-Apenten

Format:

Hardback

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Description

Providing a concise but rigorous introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food Chemistry covers food chemistry, food analysis and methods for quality assurance, nutrition, diet and health, food microbiology, food material science, biochemical changes in fresh foods, food enzymology, and food processing. As a multi-level text with material of varying sophistication, the book focuses on principles rather than commodities and balances facts with explanations. It emphasizes improvement of learning and teaching quality, measurable learning outcomes, and core competencies.

Author Biography:

Owusu-Apenten, Richard

Release date Australia

December 16th, 2004

Author

Richard Owusu-Apenten

Audience

Professional & Vocational

Pages

270

Dimensions

178x254x15

ISBN-13

9780849317248

Product ID

1730261

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