Written as an introductory food science textbook that excites students and fosters learning, the first edition of Introducing Food Science broke new ground. With an easy-to-read format and innovative sections such as Looking Back, Remember This!, and Looking Ahead, it quickly became popular with students and professors alike. This newly r

Robert L. Shewfelt is professor emeritus of Food Science and Technology at the University of Georgia. He taught more than 10 courses at the university including Freshman Seminars on Chocolate Science and Coffee Technology. He also taught a Food Processing Lab as a virtual food company where each student had a position in the company that designed, manufactured, and tested the quality of four distinctly different processed food products. He continues to write about food science in his retirement.

FOOD ISSUES IN THE NEWSFood SafetyHealthiness of FoodsThe Food We EatCOMMERCIAL FOOD PRODUCTSProcessed FoodsFormulated FoodsChilled and Prepared FoodsFUNCTIONS OF FOOD SCIENTISTSQuality AssuranceProduct and Process DevelopmentSustainability and DistributionGovernment Regulation and Scientific ResearchSCIENTIFIC PRINCIPLESFood ChemistryNutritionFood MicrobiologyFood EngineeringSensory and Consumer ScienceGlossary