0   checkout

no items in shopping cart

  • email
  • google-plus
  • twitter
  • facebook

Understanding the Science of Food : From Molecules to Mouthfeel

$110.00

availability: in stock

1 Left

Click and Collect

Collection generally available next day - Please wait for confirmation from the store

Check Store Stock For:

Understanding the Science of Food : From Molecules to Mouthfeel

Only stores with stock and within 100 km from your location are displayed
   

description

A foundational textbook for undergraduates outlining the theory and application of chemistry to all aspects of food and food processing systems.

Being able to understand the principles of food science is vital for the study of food, nutrition and the culinary arts. In this innovative text, the authors explain in straightforward and accessible terms the theory and application of chemistry to these fields.

The key processes in food preparation and the chemistry behind them are described in detail, including denaturation and coagulation of proteins, gelatinisation, gelation and retrogradation of starches, thickening and gelling, browning reactions, emulsification, foams and spherification, chemical, mechanical and biological leaveners and fermentation and preservation. 

The text also describes the science of key cooking techniques, the science of the senses and the experience of food, food regulations and the future of healthy food. The origins of food are explored through a focus on the primary production of key staples and their journey to the table. Tips and advice from leading chefs as well as insights into emerging food science and cutting-edge nutrition research from around the world are included throughout, and reveal both the practical application of food chemistry and the importance of this field. 

Featuring explanatory diagrams and illustrations throughout, Understanding the Science of Food is destined to become an essential reference for both students and professionals.


'An innovative and informative text that will address the need for a food science text suitable for nutrition and dietetics students in Australia.' - Katherine Hanna, Faculty of Health, Queensland University of Technology.

'A unique and timely text that will be welcomed by students, instructors, and scientists in multiple disciplines. I am thrilled to see such a modern take on the subject, blending the fundamentals of food science and chemistry with the insights and experience of practitioners from the culinary arts.' - Patrick Spicer, lecturer and researcher in food science

delivery

LocationEstimated Delivery Time
Metro Sydney, Melbourne, Brisbane & Canberra areas 2-4 business days
Metro Adelaide, Hobart and Perth areas 4-6 business days
Country areas 3-6 business days
Remote areas 7+ business days

For more details, please see our Delivery & Shipping page here

reviews

READ CUSTOMER REVIEWS

Rate this item

Quality *
Price *
Value *

write a review

* required

Tracking Information

ENTER YOUR TRACKING ORDER NUMBER

×

Notify Me When in Stock

* Required

×

login to add to wishlist

don't have an account? create one here