Food science and safety / George J. Seperich Professor, Agribusiness/Food Industry, Arizona State University East..

Format:

Book

Author/Creator:

Seperich, George J., 1944-

Contributor:

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Series:

AgriScience and technology series

Language:

English

Subjects (All):

Food adulteration and inspection.

Food industry and trade--Safety measures.

Food industry and trade.

Food handling--Safety measures.

Food handling.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

x, 422 pages : illustrations ; 27 cm.

Place of Publication:

Danville, Ill. : Interstate Publishers, Inc., 1998.

Contents:

Part One. What is Food Science? Introduction to Food Science; Careers in Food Science; The Meaning of "Food"; The Role of Nutrition

Part Two. Understanding the Disciplines of Food Science. Basic Principles of Food Preservation; The Chemistry of Food; The Physics of Food; The Microbiology of Food; Chemical Food Additives; Food Sanitation: The Importance of Cleanliness

Part Three. Food Science in Various Segments of the Food Industry. The Beverage Industry; The Meat Industry; The Cereal Industry; The Vegetable Industry; The Food Service Industry

Part Four. Food Science and Food Business. Food Science and Food Marketing; Food Science and Product Development

Part Five. Food Science, the World, and the Future. Food Science and World Hunger; The Future: Food Products and the Food Industry.

Notes:

Includes bibliographical references (pages 409-412) and index.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

Other Format:

Online version: Seperich, George J., 1944- Food science and safety.

ISBN:

0813430860

9780813430867

OCLC:

38314864