Written as a textbook with an online laboratory manual for
students and adopting faculties, this work is intended for
non-science majors / liberal studies science courses and will
cover a range of scientific principles of food, cooking and the
science of taste and smell. Chapters include: The Science
of Food and Nutrition of Macromolecules; Science of Taste and
Smell; Milk, Cream, and Ice Cream, Metabolism and Fermentation;... more...