Tuesday 7 \u2013 9.35 pm
Instructor: Dr Cathy Davies
Peter Barham The Science of Cooking Springer
Harold McGee On Food and Cooking First Scribner Revised Edition Scribner
Ernest R Vieira Elementary Food Science Fourth Edition Aspen (Springer)
Vickie A. Vaclavik Essentials for Food Science Aspen (Springer)
Principles of Food Science is an overview of the physical, chemical and biochemical nature of
food and the principles of food processing. Students will gain a basic understanding of the
molecular components of food and the relationship these components have to food characteristics
and quality. Structure-function relationships of water, proteins, lipids, carbohydrates, minerals,
and other natural products in food systems will be covered. Students will also become familiar
with the concepts of food microbial safety and food preservation.
Principles of Food Science is an introduction to the science of food. Students will learn the
molecular components of food and the relationship between these molecular components and
food processing. Students will gain an understanding of food production, handling and
preservation. In addition, students will gain an understanding of new technologies and
government regulation of food.
This action might not be possible to undo. Are you sure you want to continue?