Introduction to Food Chemistry Kontogiorgos Vassilis
Introduction to Food Chemistry Kontogiorgos Vassilis The complexity of food chemistry makes it a challenging subject for students studying in a food science course. The first problem creates…
Specifikacia Introduction to Food Chemistry Kontogiorgos Vassilis
Introduction to Food Chemistry Kontogiorgos Vassilis
The complexity of food chemistry makes it a challenging subject for students studying in a food science course. The first problem creates difficulties for students to identify what is important and how much they need to know. Although there are excellent food chemistry books available in the market they have two major flaws: they are either encyclopedic or they are not pitched correctly to undergraduate food science students.
In this case, it is difficult to find links between the chemistry of foods and its relevance to applications or, quite frequently, future employment prospects of the student.Introduction to Food Chemistry bridges this gap in the The second problem arises when the book is written by authors that are not food scientists (e.g., chemists), they are not academics that are engaged with teaching or they are not sufficiently qualified to teach.
Fennema's Food Chemistry
The Chemistry of Food