Robert L. Shewfelt is professor emeritus of Food Science and Technology at the University of Georgia. He taught more than 10 courses at the university including Freshman Seminars on Chocolate Science and Coffee Technology. He also taught a Food Processing Lab as a virtual food company where each student had a position in the company that designed, manufactured, and tested the quality of four distinctly different processed food products. He continues to write about food science in his retirement.

"The book, appropriate as an introductory textbook, contains much information for this interdisciplinary field, covering nutrition, chemistry, microbiology, and food engineering topics." Summing Up: Recommended. With reservations. Lower- and upper-division undergraduates and two-year technical program students. --M. Rossi, Vassar College, CHOICE

• FOOD ISSUES IN THE NEWSFood SafetyHealthiness of FoodsThe Food We EatCOMMERCIAL FOOD PRODUCTSProcessed FoodsFormulated FoodsChilled and Prepared FoodsFUNCTIONS OF FOOD SCIENTISTSQuality AssuranceProduct and Process DevelopmentSustainability and DistributionGovernment Regulation and Scientific ResearchSCIENTIFIC PRINCIPLESFood ChemistryNutritionFood MicrobiologyFood EngineeringSensory and Consumer ScienceGlossary

Robert L. Shewfelt is professor emeritus of Food Science and Technology at the University of Georgia. He taught more than 10 courses at the university including Freshman Seminars on Chocolate Science and Coffee Technology. He also taught a Food Processing Lab as a virtual food company where each student had a position in the company that designed, manufactured, and tested the quality of four distinctly different processed food products. He continues to write about food science in his retirement.

"The book, appropriate as an introductory textbook, contains much information for this interdisciplinary field, covering nutrition, chemistry, microbiology, and food engineering topics." Summing Up: Recommended. With reservations. Lower- and upper-division undergraduates and two-year technical program students. --M. Rossi, Vassar College, CHOICE

• FOOD ISSUES IN THE NEWSFood SafetyHealthiness of FoodsThe Food We EatCOMMERCIAL FOOD PRODUCTSProcessed FoodsFormulated FoodsChilled and Prepared FoodsFUNCTIONS OF FOOD SCIENTISTSQuality AssuranceProduct and Process DevelopmentSustainability and DistributionGovernment Regulation and Scientific ResearchSCIENTIFIC PRINCIPLESFood ChemistryNutritionFood MicrobiologyFood EngineeringSensory and Consumer ScienceGlossary

Robert L. Shewfelt is professor emeritus of Food Science and Technology at the University of Georgia. He taught more than 10 courses at the university including Freshman Seminars on Chocolate Science and Coffee Technology. He also taught a Food Processing Lab as a virtual food company where each student had a position in the company that designed, manufactured, and tested the quality of four distinctly different processed food products. He continues to write about food science in his retirement.

"The book, appropriate as an introductory textbook, contains much information for this interdisciplinary field, covering nutrition, chemistry, microbiology, and food engineering topics." Summing Up: Recommended. With reservations. Lower- and upper-division undergraduates and two-year technical program students. --M. Rossi, Vassar College, CHOICE

• FOOD ISSUES IN THE NEWSFood SafetyHealthiness of FoodsThe Food We EatCOMMERCIAL FOOD PRODUCTSProcessed FoodsFormulated FoodsChilled and Prepared FoodsFUNCTIONS OF FOOD SCIENTISTSQuality AssuranceProduct and Process DevelopmentSustainability and DistributionGovernment Regulation and Scientific ResearchSCIENTIFIC PRINCIPLESFood ChemistryNutritionFood MicrobiologyFood EngineeringSensory and Consumer ScienceGlossary