Principles of Food Science demonstrates how the laws of science are at work in the preparation of food, both at home and in industry. By studying nutrients and other food components, students learn basic chemistry concepts, including the structure of atoms, different forms of energy, and water’s role as a universal solvent. The text covers macronutrients, micronutrients, and microcomponents; the positive and negative effects of microbes on foods; and food preservation and packaging.

Over 60 experiments in the textbook and in the corresponding Lab Manual/Workbook provide hands-on learning opportunities for students.
College and career readiness activities provide cross-curricular learning experiences in addition to developing critical thinking skills and language acquisition.
Lessons stress the importance of lab safety, attention to detail, and high ethical standards.

Science alimentaire et biologie - Public booklists