Essentials of Food Science - (Food Science Text) 5th Edition by Vickie A Vaclavik & Elizabeth W Christian & Tad Campbell (Paperback)

The Essential of Food Science is a comprehensive guide for anyone interested in learning about the physical and chemical composition of foods, as well as food preparation and processing, safety, chemistry, and technology applications.

With over 25 years of teaching experience, Dr.

Vaclavik provides a clear and concise explanation of complex topics, making it accessible to readers of all levels.

The book covers new discussions on food quality, biotechnology, genetically modified foods, and more, as well as practical applications through "Culinary Alert!" features throughout the text.

Whether you're a student or simply someone interested in learning about the science behind food, this book is an essential resource for anyone looking to expand their knowledge of the subject.