Introduction to Food Science and Food Systems 2nd Edition
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INTRODUCTION TO FOOD SCIENCE AND FOOD SYSTEMS, 2nd Edition explores the foundations of the food industry, from nutrition and chemistry to processing and safety, and delves into some of the most pressing foodborne issues of our day. As the world grapples with critical issues such as hunger and GMOs, opportunities abound in agriculture and food science careers, and INTRODUCTION TO FOOD SCIENCE AND FOOD SYSTEMS, 2nd Edition gives you the knowledge and skills required for success. Laced with full-color images, drawings, charts, and graphs, chapters deliver the latest information on genetically engineered foods, environmental concerns and sustainability, food needs of the world, the impacts of food on health, and more. INTRODUCTION TO FOOD SCIENCE AND FOOD SYSTEMS, 2nd Edition also tests your understanding of concepts with practical, hands-on activities in math, science and other key areas. Written with your future in mind, readings also correlate with National Agricultural Education Standards and FFA Career Development Events (CDEs) to prepare you for a meaningful career in today?s agriscience industry. Introduction to Food Science and Food Systems 2nd Edition is written by Rick Parker and published by Cengage Learning. ISBNs for Introduction to Food Science and Food Systems are 9781305855465, 1305855469 and the print ISBNs are 9781435489394, 143548939X. Additional ISBNs include 9781337422581, 9781305978423, 9780357698785.
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