Introduction to Food Science and Food Systems 2nd Edition

Dive into the fascinating world of food with ‘Introduction to Food Science and Food Systems, 2nd Edition’ by Rick Parker and Miriah Pace, a comprehensive guide published by Cengage Learning. This essential textbook offers a thorough exploration of the science behind food, its production, and the systems that support it. Perfect for students and professionals alike, this edition has been meticulously updated to reflect the latest trends and advancements in food science.

Key features of this book include in-depth discussions on the chemistry of food, the biological processes involved in food production, and the critical analysis of food systems in today’s global market. With clear illustrations, engaging case studies, and practical applications, readers will gain a solid understanding of how food interacts with our environment and health.

Whether you’re pursuing a career in food science, culinary arts, or nutrition, this book serves as an invaluable resource. Its structured approach not only fosters knowledge but also encourages critical thinking about food sustainability and safety. Elevate your understanding of the food industry with ‘Introduction to Food Science and Food Systems, 2nd Edition’—your gateway to mastering the science of food!

Note: eBooks do not include supplementary materials such as CDs, access codes, etc.