Understanding Food is a best-selling food fundamentals text ideal for an
undergraduate course that covers the basic elements of food preparation,
food service, and food science. It is contemporary in coverage, offers a
thorough presentation, and introduces students to the variety of aspects
associated with food preparation.

This new edition also takes a new focus on careers, including a new
Chapter 29 "Food Careers" and "Professional Profile" sections, as well
as providing students with the information needed to prepare for careers
in one of the many related fields of the food industry.

Highly researched and comprehensive in coverage, while also student
focused and manageable for any quarter or semester course, Understanding
Food, 3e, thoroughly explores the science of food through core material
on food selection and evaluation, food safety and food chemistry.
The many aspects of food service are covered including meal planning,
basic food preparation, equipment, food preservation and government
regulations. The final sections of the text supply food preparation,
classification, composition, selection, purchasing and food storage
information for a range of traditional food items.

A rich illustration and photo program and unique pedagogical features
help to make the information easily understandable and interesting to
students.

Download File Size:27.37 MB

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