1 Introduction: Food Science as a Discipline. - 2 Characteristics of the Food Industry. - 3 Constituents of Foods: Properties and Significance. - 4 Nutritive Aspects of Food Constituents. - 5 Unit Operations in Food Processing. - 6 Quality Factors in Foods. - 7 Food Deterioration and its Control. - 8 Heat Preservation and Processing. - 9 Cold Preservation and Processing. - 10 Food Dehydration and Concentration. - 11 Irradiation Microwave and Ohmic Processing of Foods. - 12 Fermentation and Other Uses of Microorganisms. - 13 Milk and Milk Products. - 14 Meat Poultry and Eggs. - 15 Seafoods. - 16 Fats Oils and Related Products. - 17 Cereal Grains Legumes and Oilseeds. - 18 Vegetables and Fruits. - 19 Beverages. - 20 Confectionery and Chocolate Products. - 21 Principles of Food Packaging. - 22 Food Processing and the Environment. - 23 Food Safety Risks and Hazards. - 24 Governmental Regulation of Food and Nutrition Labeling. - 25 Hunger Technology and World Food Needs. Language: English