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Food Science, Second Edition Includes Navigate 2 Advantage Access
An Ecological Approach

Author(s): Sari Edelstein, PhD, RDN, Professor, Retired, Nutrition and Dietetics Department, Simmons College
Details:
  • ISBN-13: 9781284122305
  • Navigate 2 Advantage Access     550 pages      © 2019
  • Will Publish: 1/12/2018
Price: $178.95 US List
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Each new print copy includes Navigate 2 Advantage Access that unlocks a comprehensive and interactive eBook, student practice activities and assessments, the full Student Study Guide, a full suite of instructor resources, and learning analytics reporting tools.

Food Science: An Ecological Approach, Second Edition presents the field of food science in a fresh, approachable manner that places it in the context of the world in which we live today. Specifically, the text marries food science with present concerns regarding food quality, composition, and availability, emphasizing the “ecological approach.” 

Section I of the Second Edition presents the introductory concepts underpinning food science. These foundational chapters provide students with the background to understand the relationship between food science and the environment, research methods used by food scientists, and the underlying science and chemistry behind food composition.

Section II provides a focused discussion of the types of food and the science behind each. Using a consistent presentation, each chapter discusses each food’s historical, cultural, and ecological significance; its physical and chemical properties; preparation techniques and food safety concerns; and its impact on health.

 

Applicable Courses

This text can be used in courses found in the following departments:

  • Food and Nutrition
  • Nutrition
  • Nutrition and Dietetics
  • Culinary
  • Food Science
  • Nutrition and Ecology

 

Section  1  Food Science Background: Food Systems in Relation to Climate Change, Research, Sensory Evaluation and the Chemical Composition of Foods
  Chapter  1  Food Science in an Era of Environmental Concern
  Chapter  2   How Food Science is Guided by Research
  Chapter  3  Food Evaluation
  Chapter  4  Food Composition
  Chapter  5  Food Safety
Section  2  Categorized Food and Beverage Groupings, Vegetarianism, Food Preservation and Packaging
  Chapter  6  Vegetarianism
  Chapter  7  Meat and Meat Substitutes
  Chapter  8  Fish
  Chapter  9  Poultry
  Chapter  10  Milk, Cheese and Dairy
  Chapter  11  Eggs and Egg Replacements
  Chapter  12  Fruits and Vegetables
  Chapter  13  Grains, Cereals, Pasta, Rice, Flour and Starch Cookery
  Chapter  14  Yeast Breads, Quick Breads, and Cakes
  Chapter  15  Fats and Oils
  Chapter  16  Sugar and Sugar Substitutes
  Chapter  17  Beverages: Coffee, Tea, Sports and Energy Drinks, and Sugar-sweetened Beverages (SSBs)
  Chapter  18  Food Preservation and Packaging

Sari Edelstein, PhD, RDN-Professor, Retired, Nutrition and Dietetics Department, Simmons College

Dr. Edelstein is currently retired.  Her previous position was of Associate Professor in the Nutrition and Dietetics Department at Simmons College. She taught 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.

She is the author of many research articles, inclusive of topics on ethics, yoga, the glycemic index, and athletic performance as well as the author or editor of books, which include:
The Healthy Young Child, Wadsworth Publishing, 1995;
Nutrition in Public Health, Second Edition, Jones & Bartlett Publishers, 2005;
Nutrition: Rapid References for Nurses, Jones & Bartlett Publishers, 2007;
Managing Food and Nutrition Services for the Hospitality, Culinary and Nutrition Professions, Jones & Bartlett Publishers, 2007;
Life Cycle Nutrition: An Evidence-Based Approach, Jones & Bartlett Publishers, 2008.

Education Background
BS Florida State University
MS Florida International University
PhD University of Florida

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