Foods: Experimental Perspectives, 8th edition

A logical development sequence and building-block approach.  

The text first introduces readers to careers and the marketplace, then to aspects of food and its preparation, followed by key food components, food safety, preservation, and additives, and finally research basics. This helps readers build their knowledge one step at a time, and understand “how all the pieces fit together.”

• Clear, accessible presentation. A strong foundational scientific understanding of food is imparted — including a thorough explanation of carbohydrates, fats/oils, and proteins — helping readers integrate their knowledge into the contemporary food scene.  

• NEW! Revised chapter sequence. Chapters on carbohydrate, lipid, and protein foods provide a solid knowledge base, prior to the discussion of research, design, and techniques.

The most recent research and emerging trends in food science and technology.

Special emphasis on the scientific principles involved in creating food products that meet consumers’ needs gives readers a single source for reliable, up-to-date information on food science, technology, and research.

• NEW! Updates that reflect industry advances. Rapidly changing information — such as GMOs and food safety — have been updated, so readers have access to the most current information available. (Ex. Ch. 1, 12, & 16)

• Detailed attention to the factors influencing crops. Grasping the realities of food production gives readers a better understanding of today’s marketplace and better prepares them for professional careers in the industry.

• Extensive coverage of vegetables, fruits, meat, fish, and poultry. readers can anticipate the latest concerns of consumers, regulators, and potential employers by staying informed about the latest trends, science, and consumer concerns.

• A strong emphasis on food safety. The text addresses the increasing concerns of consumers about food safety, and the growing focus of food producers on developing safer practices.

• Thoughtful consideration of high-profile issues. Reliable scientific information about issues of widespread consumer interest — fiber, fat substitutes, alternative sweeteners, and much more — helps readers overcome widespread misinformation where it exists.

Accessible tools that enhance the learning experience.  

The highly visual components of the text — in addition to the ample collection of learning aids — help simplify complex concepts that would otherwise be far more difficult to understand.

• NEW! New photos throughout the text help illustrate chapter concepts. New color photos clarify various topics, such as pigments and changes during food preparation. They also illuminate unfamiliar fruits, vegetables, and other ingredients, as well as essential processes and research techniques. (Ex. Ch. 3)

• NEW! Enhanced glossary and margin definitions.  Both aid readers in developing their professional vocabulary.

• Sidebar boxes. Current topics, such as unique new ingredients, are right at your readers’ fingertips. readers have faster access to the information they care about most.

• Objective study questions. readers have opportunities to check their knowledge of factual content along the way, resulting in better understanding of the content overall.

• “Food for Thought” boxes and study questions. Highlighting current topics pertinent to each chapter, these boxed features promote student insight and critical thinking.

• Extensive web links throughout. Access is provided to authoritative web sources that readers can depend on, helping them deepen their understanding.

Tools to enhance the teaching experience.

Full Teaching Package. To support today’s instructional needs, instructors who adopt Foods: Experimental Perspectives have access to a full teaching package including downloadable PowerPoint Presentation, Instructor’s Resource Manual, and Computerized Test Bank.

A logical development sequence and building-block approach.  

Revised chapter sequence. Chapters on carbohydrate, lipid, and protein foods provide a solid knowledge base, prior to the discussion of research, design, and techniques.

The most recent research and emerging trends in food science and technology.

Special emphasis on the scientific principles involved in creating food products that meet consumers’ needs gives readers a single source for reliable, up-to-date information on food science, technology, and research.

Updates that reflect industry advances. Rapidly changing information – such as GMOs and food safety – have been updated, so readers have access to the most current information available. (Ex. Ch. 1, 12, & 16)

Accessible tools that enhance the learning experience.  

New photos throughout the text help illustrate chapter concepts. New color photos clarify various topics, such as pigments and changes during food preparation. They also illuminate unfamiliar fruits, vegetables, and other ingredients, as well as essential processes and research techniques. (Ex. Ch. 3)

Enhanced glossary and margin definitions.  Both aid readers in developing their professional vocabulary.