Efnisyfirlit

• Contents
• Preface
• Acknowledgments
• Authors
• Contributors
• Chapter 1: Food Safety
• Chapter 2: Healthiness of Foods
• Chapter 3: Foods We Eat
• Chapter 4: Processed Foods
• Chapter 5: Formulated Foods
• Chapter 6: Chilled and Prepared Foods
• Chapter 7: Quality Assurance
• Chapter 8: Product and Process Development
• Chapter 9: Sustainability and Distribution
• Chapter 10: Government Regulation and Scientific Research
• Chapter 11: Food Chemistry
• Chapter 12: Nutrition
• Chapter 13: Food Microbiology
• Chapter 14: Food Engineering
• Chapter 15: Sensory and Consumer Science
• Glossary
• Back Cover