Title: Foods: Experimental Perspectives, 8th Edition
Authors: Margaret McWilliams
Publisher: Pearson
Description:
In the 8th edition of “Foods: Experimental Perspectives” by Margaret McWilliams, readers are introduced to the fascinating world of food science through an experimental lens. This edition offers a comprehensive exploration of the principles, techniques, and applications of food experimentation, providing students with a hands-on approach to understanding food composition, properties, and behaviors.
Through clear explanations, laboratory exercises, and real-world examples, McWilliams covers key topics such as food chemistry, sensory evaluation, food processing, and quality control. The text emphasizes the importance of experimental inquiry in advancing our understanding of food science and technology, and its role in enhancing food quality, safety, and innovation.
With updated content reflecting the latest advancements and trends in food research and technology, including discussions on molecular gastronomy, functional foods, and food sustainability, this edition remains a relevant and indispensable resource for students, educators, and professionals in the field of food science and nutrition. Whether you’re a student conducting experiments in a food science laboratory or a researcher exploring new culinary techniques, “Foods: Experimental Perspectives” provides essential guidance and insights for unlocking the mysteries of food composition and behavior.