{"product_id":"9783031535604","title":"Introduction to Food Chemistry","description":"\u003ch1\u003eIntroduction to Food Chemistry\u003c\/h1\u003e \u003ch2\u003eKontogiorgos, Vassilis\u003c\/h2\u003e \u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe complexity of food chemistry makes it a challenging subject for students studying in a food science course. 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. The first problem creates difficulties for students to identify what is important and how much they need to know. 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. 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. \u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003ci\u003eIntroduction to Food Chemistry, 2nd Edition \u003c\/i\u003ebridges this gap in the relevant literature, as it employs the latest pedagogical theories in textbook writing to present the subject to students with broad range of cognitive skills. This book presents specific learning objectives for each chapter and is self-contained so students will not need to search for essential information outside the textbook. This new edition has been expanded to include chapters on sweeteners, glass transition, amino acids, proteins for major food commodities and food additives. All of the original chapters have been updated and expanded to include new research and technologies. \u003c\/p\u003e\u003cp\u003eTo support learning, the book has:\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eDidactic elements with information being conveyed with 3D-figures, color-coded schemes and graphs, annotations on figures that link it to the text descriptions\u003c\/li\u003e\n\u003cli\u003eBuilt-in pedagogy and learning activities at the end of each chapter that are linked to the learning objectives.\u003c\/li\u003e\n\u003cli\u003eKeywords and concepts for online search to instigate curiosity for further studies.\u003c\/li\u003e\n\u003cli\u003eConversational writing style without losing academic rigor\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eTo support lecturers, the book has:\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHelps focus teaching preparation on key aspects of food chemistry relevant to both industry and modern research.\u003c\/li\u003e\n\u003cli\u003eAids the preparation of exams, assignments and other types of assessment or learning activities.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eFor lecturers in search of a singular source to aid in their introductory food chemistry courses, look no further than this expanded new edition of \u003ci\u003eIntroduction to Food Chemistry.\u003c\/i\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e \u003ch3\u003eDetails\u003c\/h3\u003e \u003cp\u003ePublished by: Springer\u003c\/p\u003e \u003cp\u003ePublication Date: 2025-04-17\u003c\/p\u003e \u003cp\u003eFormat: Paperback\u003c\/p\u003e \u003cp\u003eISBN-13: 9783031535604\u003c\/p\u003e \u003cp\u003eDOI: 10.1007\/978-3-031-53558-1\u003c\/p\u003e \u003cp\u003eDimensions: 254cm x178cm\u003c\/p\u003e \u003cp\u003ePages: 175\u003c\/p\u003e ","brand":"Springer International Publishing","offers":[{"title":"Default Title","offer_id":47552596377740,"sku":"9783031535604","price":58.49,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0710\/9545\/1788\/files\/9783031535604.jpg?v=1776092152","url":"https:\/\/fh90cf-fv.myshopify.com\/products\/9783031535604","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}