A textbook at the forefront of a global movement toward sustainability
Food Science, An Ecological Approach presents food science and food preparation in the context of current environmental world conditions. Throughout the text readers will examine the scientific basis of the dietetics profession and thoroughly explore food chemistry, preparation, safety, regulations, and cultural significance.
The science of food is discussed within the broader context of the world’s food supply. Food Science, An Ecological Approach explores the idea of global sustainability and examines the ecological problems that challenge our food supply and raise increasing concerns among consumers.
Each chapter sets out clear objectives and integrates helpful sidebars, illustrations and discussion questions to increase concept retention. Chapter summaries and special sections found throughout the text engage students and enhance the learning experience. Additional resources are available online which complement the text.
Table of Contents
Section 1 Food Science Background: Food Systems in Relation to Climate
Change, Research, Sensory Evaluation and the Chemical Composition of Foods
Chapter 1 An Overview of Food and the Living Systems of the Natural Environment and the Relationship to Food Science
Chapter 2 How to Interpret Research
Chapter 3 Sensory Evaluation
Chapter 4 Composition of Food
Section 2 Categorized Food and Beverage Groupings, Vegetarianism, Food Preservation and Packaging
Chapter 5 Meat and Meat Replacements
Chapter 6 Fish and Poultry
Chapter 7 Milk, Cheese, and Dairy Replacements
Chapter 8 Eggs and Egg Replacements
Chapter 9 Vegetarianism
Chapter 10 Fruits and Vegetables
Chapter 11 Grains, Flour, Cereals, Rice and Pasta
Chapter 12 Yeast and Quick Breads/Cake
Chapter 13 Fats and Oils
Chapter 14 Sugar and Sugar Replacements
Chapter 15 Beverages
Chapter 16 Food Preservation and Packaging
About the Author
Sari Edelstein, PhD, RD-Associate Professor, Nutrition and Dietetics Department, Simmons College
Dr. Edelstein's present position is as Associate Professor in the Nutrition and Dietetics Department at Simmons College. She presently teaches both Food Science and Food service classes. Before coming to Simmons College, Dr. Edelstein has previously been in private practice and has served as a hospital Food Service Director and Chief Dietitian.