Principles of food science / Janet D. Ward ; contributing author, Larry T. Ward.

Includes index.

UNIT I: THE SCIENCE OF FOOD: Food science: an old but new subject -- Scientific evaluation: being objective -- Sensory evaluation: the human factor -- UNIT II: BASIC CHEMISTRY: Basic food chemistry: the nature of matter -- Energy: matter in motion -- Ions: charged particles in solution -- Water: the universal solvent -- UNIT III: ORGANIC CHEMISTRY: THE MACRONUTRIENTS: Sugar: the simplest of carbohydrates -- The complex carbohydrates: starches, cellulose, gums, and pectins -- Lipids: nature's flavor enhancers -- Proteins: amino acids and peptides -- Enzymes: the protein catalyst -- UNIT IV: FOOD CHEMISTRY: THE MICROCOMPONENTS: The micronutrients: vitamins and minerals -- Phytochemicals: the other food components -- Food analogs: substitute ingredients -- Additives: producing desired characteristics in foods -- UNIT V: FOOD MICROBIOLOGY: LIVING ORGANISMS IN FOOD: Fermentation: desirable effects of microbes -- Food safety: sources of contamination -- UNIT VI: FOOD PRESERVATION AND PACKAGING: Thermal preservation: hot and cold processing -- Dehydration and concentration: controlling water activity -- Trends in food preservation: irradiation, packaging, and biotechnology -- UNIT VII: WORKING WITH COMPLEX FOOD SYSTEMS: Mixtures: solutions, colloidal dispersions, and suspensions -- Separation techniques: mechanical and chemical methods -- Research: developing new food products -- Food science related careers: a world of opportunities.