Food Science Norman Potter 5th Edition remains the most popular and reliable text for introductory courses in food science and technology. This new edition retains the basic format and pedagogical features of previous editions and provides an up-to-date foundation upon which more advanced and specialized knowledge can be built. This essential volume introduces and surveys the broad and complex interrelationships among food ingredients, processing, packaging, distribution, and storage, and explores how these factors influence food quality and safety.

Reflecting recent advances and emerging technologies in the area, this new edition includes updated commodity and ingredient chapters to emphasize the growing importance of analogs, macro-substitutions, fat fiber and sugar substitutes, and replacement products, especially as they affect new product development and increasing concerns for a healthier diet.

Revised processing chapters include changing attitudes toward food irradiation, greater use of microwave cooking and microwaveable products, controlled and modified atmosphere packaging and expanding technologies such as extrusion cooking, ohmic heating, and supercritical fluid extraction, new information that addresses concerns about responsible management of food technology, considering environmental, social and economic consequences, as well as the increasing globalization of the food industry.

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Discussions of food safety and consumer protection including newer phychrotropic pathogens; HAACP techniques for product safety and quality; new information on food additives; pesticides and hormones; and the latest information on nutrition labeling and food regulation.

An outstanding text for students with little or no previous instruction in food science and technology. It is also a valuable reference for professionals in food processing. As well as for those working in fields that service, regulate, or otherwise interface with the food industry.

Food Science Norman Potter 5th Edition. Food science and technology, like many other science-based disciplines, has advanced rapidly since the fourth edition was published in 1986. Although many of the basic unit operations have changed little. New knowledge and concerns about biotechnology and foods, food safety, and environmental issues. Packaging technologies, government regulation, globalization of foods, nutrition, and others. As well as new processing technologies such as ohmic heating and supercritical fluid extraction, have emerged.

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Many of the changes and additions to the fifth edition of Food Science reflect these and other developments. Which increasingly influences all involved in food processing as well as government agencies around the world. However, true change can only be measured against the broad principles and conventional food production practices of proven value. Therefore, most basic principles and practices continue to be described at an appropriate introductory level in the fifth edition. Food Science Norman Potter 5th Edition

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