Introductory Foods 9780133055832 | 9780133055832 College of Saint Benedict and Saint John's University

Introductory Foods

14th Edition

Barbara Scheule Ph.D., RD; Marion Bennion
eISBN-13: 9780133055832

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This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. A market-leading introduction to all things food.   Introductory Foods, 14e, is a market-leading introduction to the fundamental principles of food preparation and the many innovations and emerging trends in food science and technology. The text explores the “how’s and why’s” of food preparation and integrates food preparation, science, technology, safety, government regulation, and consumption trends while imparting an appreciation for the role food plays in human life, culture, and health.Chapters follow a scientific approach to examine ingredients and techniques used in food preparation. Introductory Foods is ideal for introductory courses in food preparation for students studying nutrition and dietetics, hospitality management, family and consumer science education, and culinary arts.   Teaching and Learning Experience   This text will provide a better teaching and learning experience—for you and your students. It provides: A practical perspective: Chapters help students connect text material to the real world. Broad coverage for well-rounded understanding: Comprehensive coverage gives students the whole picture. Emphasis on current issues: Extensively updated content keeps students abreast of current issues and trends in the field. Student- and instructor-friendly resources. Numerous features facilitate both learning and teaching.

Sold By Prentice Hall
ISBNs 9780133055832, 0132739275, 0133055833, 9780133055832
Number of Pages 648
Edition 14th