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Introduction to food chemistry

Kontogiorgos, Vassilis.

Introduction to food chemistry

Record Type:	Electronic resources : Monograph/item
Title/Author:	Introduction to food chemistryby Vassilis Kontogiorgos.
Author:	Kontogiorgos, Vassilis.
Published:	Cham :Springer International Publishing :2021.
Description:	ix, 205 p. :ill., digital ;24 cm.
Contained By:	Springer Nature eBook
Subject:	FoodComposition.
Online resource:	https://doi.org/10.1007/978-3-030-85642-7
ISBN:	9783030856427$q(electronic bk.)

Introduction to food chemistry
Kontogiorgos, Vassilis.

Introduction to food chemistry[electronic resource] /by Vassilis Kontogiorgos. - Cham :Springer International Publishing :2021. - ix, 205 p. :ill., digital ;24 cm.

Water -- Carbohydrates -- Proteins-Enzymes -- Lipids -- Browning Reactions -- Vitamins-Minerals -- Colour Chemistry -- Flavour Chemistry -- Bibliography -- Index.

The 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. Introduction to Food Chemistry bridges 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. To support learning, the book has: Didactic elements with information being conveyed with 3D-figures, color-coded schemes and graphs, annotations on figures that link it to the text descriptions Built-in pedagogy and learning activities at the end of each chapter that are linked to the learning objectives. Keywords and concepts for online search to instigate curiosity for further studies. Conversational writing style without losing academic rigor To support lecturers, the book has: Helps focus teaching preparation on key aspects of food chemistry relevant to both industry and modern research. Aids the preparation of exams, assignments and other types of assessment or learning activities. For lecturers in search of a singular source to aid in their introductory food chemistry courses, look no further than Introduction to Food Chemistry.

ISBN: 9783030856427$q(electronic bk.)

Standard No.: 10.1007/978-3-030-85642-7doiSubjects--Topical Terms:

273476
Food
--Composition.

LC Class. No.: TX541 / .K66 2021

Dewey Class. No.: 664.07

Introduction to food chemistry
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245 1 0 $a Introduction to food chemistry $h [electronic resource] / $c by Vassilis Kontogiorgos.
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300 $a ix, 205 p. : $b ill., digital ; $c 24 cm.
505 0 $a Water -- Carbohydrates -- Proteins-Enzymes -- Lipids -- Browning Reactions -- Vitamins-Minerals -- Colour Chemistry -- Flavour Chemistry -- Bibliography -- Index.
520 $a The 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. Introduction to Food Chemistry bridges 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. To support learning, the book has: Didactic elements with information being conveyed with 3D-figures, color-coded schemes and graphs, annotations on figures that link it to the text descriptions Built-in pedagogy and learning activities at the end of each chapter that are linked to the learning objectives. Keywords and concepts for online search to instigate curiosity for further studies. Conversational writing style without losing academic rigor To support lecturers, the book has: Helps focus teaching preparation on key aspects of food chemistry relevant to both industry and modern research. Aids the preparation of exams, assignments and other types of assessment or learning activities. For lecturers in search of a singular source to aid in their introductory food chemistry courses, look no further than Introduction to Food Chemistry.
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650 1 4 $a Food Science. $3 274110
650 2 4 $a Industrial Chemistry/Chemical Engineering. $3 273974
650 2 4 $a Food Microbiology. $3 235295
650 2 4 $a Analytical Chemistry. $3 273936
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