Knowledge of food science is applicable to all persons, in diverse college majors. This text is designed with a user-friendly approach to Food Science for the non-major.nThis text reviews an Introduction to Food Components – quality and water. Next it addresses carbohydrates – including starches, pectins and gums, breads and pasta, vegetables and fruits. Then proteins – meats, poultry, fish, beans, eggs, milk and milk products are presented. Following proteins are fats and emulsions. Then sugars and sweeteners, and baked products, the latter of which builds upon basic food component knowledge.nVarious aspects of Food Production are examined, includingfood safety, preservation and processing, food additives and packaging. Government regulation and labeling complete the chapter information.nNew in this edition are "Culinary Alerts!" scattered throughout chapters. Their inclusion allow the reader to more easily apply text information to cooking applications. Also new are the Appendices,which cover the following:n- Biotechnology. Genetically Modified Organisms (GMO’s)n- Functional foodsn- Nutraceuticalsn- Phytochemicalsn- Medical foodsn- USDA Food Pyramidn- Food Label Heath Claimsn- Research Chefs Association – certification as a culinary scientist and morenUsing a multidisciplinary approach, Essentials of Food Science, Third Edition combines food chemistry, food technology, and food preparation applications into one single source of information