Best Reference Books – Principles of Food Science

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We have compiled the list of Top 10 Best Reference Books on Principles of Food Science subject. These books are used by students of top universities, institutes and colleges. Here is the full list of top 10 best books on Principles of Food Science along with reviews.

Kindly note that we have put a lot of effort into researching the best books on Principles of Food Science subject and came out with a recommended list of top 10 best books. The table below contains the Name of these best books, their authors, publishers and an unbiased review of books on "Principles of Food Science" as well as links to the Amazon website to directly purchase these books. As an Amazon Associate, we earn from qualifying purchases, but this does not impact our reviews, comparisons, and listing of these top books; the table serves as a ready reckoner list of these best books.

1. “Food Science” by Potter N

“Food Science” Book Review: This book provides a broad introduction to food science and technology. It analyzes the complex interrelationships among food ingredients, packaging, processing, storage and distribution.The readers get to learn how these factors affect food safety and quality. Along with focussing on latest developments and advances in the area of food science, the book also describes factors that affect development of new products. Topics like consumer protection including psychotropic pathogens, HACCP techniques for product safety and technology, etc. impart practical understanding of the subject matter. The illustrations and pictures provide an application based knowledge to the students. The book is valuable for students in food science and technology as well as professionals in food processing and servicemen in the food industry.

2. “Food Science” by Srilakshmi B

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“Food Science” Book Review: This book is a study of food science that focuses on the composition of food and the changes that occur during the processing of food. The amount of nutrients present in different foods and the effect of cooking on nutrients has also been looked at. Important topics such as Antioxidants and Nutraceuticals are also discussed in-depth. The book explains the important topics essential for a student of food science such as knowledge on food additives to convenience foods, packaging and labelling of foods. The last chapter stresses upon the need to improve the nutritional status and the steps that can be taken-food fortification and biofortification. In this way the book doesn’t just focus on the basics, but dig deep into the topic of food science. The students are also familiarised with the concept of global cuisines entering the indian kitchen. The text is useful for home science students and anyone interested in knowing about the subject.

3. “Introductory Foods” by Benion M

“Introductory Foods” Book Review: This comprehensive guide provides clear explanations of the basic principles of food preparation. In the beginning it covers the basics and then it goes on to discuss the topics in-depth in the subsequent chapters. With that, the book provides the latest developments and technological advances in food preparation and processing. It discusses the effect of shifting demographics on food trends, and the knowledge available to the general population about nutrition. The research methods presented in the book impart a practice-oriented understanding of the subject. The book is useful for first and second year students of the introductory food course at universities and community colleges.

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4. “Food Science Chemistry and Experimental Foods” by Swaminathan M
5. “Food Processing Technology: Principles and Practice (Woodhead Publishing Series in Food Science, Technology and Nutrition)” by P J Fellows

“Food Processing Technology: Principles and Practice (Woodhead Publishing Series in Food Science, Technology and Nutrition)” Book Review: This book introduces an analysis of component subjects in food science and technology. It focuses on technical topics such as processing stages, important aspects of food industry management, value chains and the global food industry. In addition, the book also sheds light upon sensitive topics of environmental issues and sustainability. The processing techniques, along with key principles of each process and the post-processing operations are also discussed in great detail. The book comes with videos and calculation slides that encourage self-study. The plus point of the book is that the summaries of key points are given after each chapter. The book will benefit students, food processing professionals and operators in the food industry.

6. “Principles of Enzymology for the Food Sciences” by John R Whitaker

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“Principles of Enzymology for the Food Sciences” Book Review: This book explains the fundamentals of enzymology and describes the role of enzymes in food, agricultural and health sciences. It focuses on various enzymes that are of importance to food scientists and technologists. The book discusses essential topics in enzymology such as new methods for protein determination and purification. Among other topics, it examines the new concept of hysteresis, and provides new information on proteases, oxidases, polyphenol oxidases, lipoxygenases and the enzymology of biotechnology. Each chapter analyses in a critical manner the methods applied for the characterization and evaluation of enzymes’ activity. The book is useful for students, doctoral degree candidates, specialists and professors researching the field of enzymes.

7. “Principles of Food Science” by Janet D Ward and Larry T Ward

“Principles of Food Science” Book Review: This lab manual is to be read with the introductory text Principles of Food Science, 3rd edition. It examines the relationship among food, science and nutrition. Each chapter includes three experiments or activities that cover the purpose, safety precautions, equipment and supply lists, procedures, data tables, questions, and lab sheets to be completed. It includes vocabulary activities, application activities, and three lab experiments per chapter with space for recording data, observations, and summaries. The book is to be used mainly for practical purposes. It is useful for first and second year students in universities and community colleges.

8. “Principles of Food Science: Student Study Guide” by Janet D Ward and Larry T Ward

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“Principles of Food Science: Student Study Guide” Book Review: This text shows how the laws of science apply in foods prepared at home and by the food industry. Each chapter includes topics focusing on areas such as current research, technology, and nutrition news. The students will practice scientific and sensory evaluation of foods through experiments in the lab manual. The experiments are shown in a step-by step manner. The readers will learn how nutrients and other food components illustrate basic chemistry concepts. The book also helps in examining the positive and negative impacts of microorganisms on the food supply. The book is useful for students pursuing courses on food science and home science.

9. “Principles of Food Sanitation (Food Science Text Series)” by Norman Marriott and Robert B Gravani

“Principles of Food Sanitation (Food Science Text Series)” Book Review: This book provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. The textbook addresses the principles related to contamination, cleaning compounds, sanitizers and cleaning equipment. It also presents specific directions for applying these concepts to attain hygienic conditions in food processing or food preparation operations. A comprehensive and concise discussion about sanitation of low, intermediate, and high-moisture foods is included as well. The book will be useful for students pursuing an undergraduate food plant sanitation course in college.

10. “Sensory Evaluation of Food: Principles and Practices (Food Science Text Series)” by Harry T Lawless and Hildegarde Heymann

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“Sensory Evaluation of Food: Principles and Practices (Food Science Text Series)” Book Review: This comprehensive text covers all of the basic techniques of sensory testing, from simple discrimination tests to home use placements of consumers. It provides a practical guide to how tests are conducted and also explores the fundamental psychological and statistical theories that form the basis for sensory test design. It thus provides a blend of practical and theoretical knowledge. The statistical applications are described in the form of common analysis used in sensory work. The book presents practical aspects of conducting sensory tests, with clear instructions on how tests should be conducted. This book will benefit undergraduate and graduate students taking courses in sensory evaluation.

People who are searching for Free downloads of books and free pdf copies of these top 10 books on Principles of Food Science – we would like to mention that we don’t have free downloadable pdf copies of these good books and one should look for free pdf copies from these Authors only if they have explicitly made it free to download and read them.

We have created a collection of best reference books on "Principles of Food Science" so that one can readily see the list of top books on "Principles of Food Science" and buy the books either online or offline.

If any more book needs to be added to the list of best books on Principles of Food Science subject, please let us know.

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