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"Food science is a somewhat odd amalgam of scientific disciplines, including basic sciences, 'soft' science, culinary arts and its outgrowths, chemistry, biology, economics, agronomics, microbiology, and engineering. There are others, but 'food science' is the common theme that turns traditional foods into a variety of specialty products and makes them tasty, safe, available, and convenient. Food supply and security are sometimes prominent in the roster, and other disciplines take their place from time to time. It is rare that food science teaches something truly new-but the 'devil is in the details,' and food science takes knowledge to a supremely practical use."

-- A Century of Science; Institute of Food Technologists



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Preview Books:
Look Inside and Search

When you click on one of the book covers shown below, you will be taken to Amazon's free program that allows you to browse and search terms inside the book. Then just click on the "Look Inside" arrow that appears above image of the cover. As experienced self-directed learners know very well, this kind of book browsing is a very effective and sustainable learning process.

         

 

 

 

 

David L. Heiserman, Editor

Copyright   SweetHaven Publishing Services
All Rights Reserved

Revised: June 06, 2015