Food Fundamentals book by Margaret McWilliams

Food Fundamentals book by Margaret McWilliams

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Food Fundamentals book by Margaret McWilliams

This clear, concise book helps learners develop a strong basic understanding of food preparation and science within the context of societal concerns related to health and food safety.A three-part organization covers Today’s Food Scene, Food Preparation, and Food in the Context of Life. Individual chapters discuss food safety, HACCP, BSE, biotechnology, GMO, sweeteners and fat substitutes, the labeling of trans fats, and much more.Essential for all students majoring in food science, dietetics, and nutrition; the book’s knowledge base will help prepare individuals to function effectively in their future careers. Published By Rex Bookstore, Inc. on 2006


Book details

  • Paperback
  • 612 pages
  • English
  • 9712347389
  • 9789712347382

About Margaret McWilliams

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