Skip to main content

Introduction to the Chemistry of Food

  • 1st Edition - January 30, 2020
  • Author: Michael Zeece
  • Language: English
  • Paperback ISBN:
    9 7 8 - 0 - 1 2 - 8 0 9 4 3 4 - 1
  • eBook ISBN:
    9 7 8 - 0 - 1 2 - 8 1 1 7 2 6 - 2

Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical… Read more

Introduction to the Chemistry of Food

Purchase options

Limited Offer

Save 50% on book bundles

Immediately download your ebook while waiting for your print delivery. No promo code is needed.

Book bundle cover eBook and print

Institutional subscription on ScienceDirect

Request a sales quote

Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical and biochemical reactions that impact food quality and contribute to wellness. This innovative approach enables students in food science, nutrition and culinology to better understand the role of chemistry in food. Specifically, the text provides background in food composition, demonstrates how chemistry impacts quality, and highlights its role in creating novel foods. Each chapter contains a review section with suggested learning activities. Text and supplemental materials can be used in traditional face-to-face, distance, or blended learning formats.