Introductory Foods
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Introductory Foods is an engaging practical survey of food science and our food supply for use in professional careers and in preparation for the Registration Exam for Dietitians (RD and RDN). Its scientific approach to examining the ingredients and techniques of food service makes it a well-rounded resource for food preparation labs. Enlivened with vibrant colours and photographs, the revised 15th edition dives deeper into food science and adds greater relevance for students through coverage of topics such as farm-to-table, commercial and processed foods, and vegan food products.
For courses in introductory foods, nutrition and dietetics, family and consumer education, and culinary arts management.
A market-¿leading introduction to all things food
Introductory Foods is a practical, market¿-leading introduction to the fundamental principles of food preparation. It explores food science and technology, consumption trends, safety issues, government regulations, and the role of food in culture and health. A scientific approach to examining the ingredients and techniques used in food service environments makes this a well-rounded resource for courses with food preparation labs. The 15th edition makes food and its science more relevant to the lives of today’s college students, engaging them in discussions of topics such as farm-to-table, commercial and processed food, and vegan food products.
Get Introductory Foods by Amanda Frye, Barbara Scheule at the best price and quality guaranteed only at Werezi Africa's largest book ecommerce store. The book was published by Pearson Education (US) and it has 896 pages.
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