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| food science bachelor's degree: Essentials of Food Science Vickie A. Vaclavik, Elizabeth W. Christian, 2013-12-05 The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of foods. Additionally, food preparation and processing, food safety, food chemistry, and food technology applications are discussed in this single source of information. The book begins with an Introduction to Food Components, Quality and Water. Next, it addresses Carbohydrates in Food, Starches, Pectins and Gums. Grains: Cereals, Flour, Rice and Pasta, and Vegetables and Fruits follow. Proteins in Food, Meat, Poultry, Fish, and Dry Beans; Eggs and Egg Products, Milk and Milk Products as well as Fats and Oil Products, Food Emulsions and Foams are covered. Next, Sugar, Sweeteners, and Confections and a chapter on Baked Products Batters and Dough is presented. A new section entitled Aspects of Food Processing covers information on Food Preservation, Food Additives, and Food Packaging. Food Safety and Government Regulation of the Food Supply and Labeling are also discussed in this text. As appropriate, each chapter discusses the nutritive value and safety issues of the highlighted commodity. The USDA My Plate is utilized throughout the chapters. A Conclusion, Glossary and further References as well as Bibliography are included in each chapter. Appendices at the end of the book include a variety of current topics such as Biotechnology, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, USDA Choosemyplate.gov, Food Label Health Claims, Research Chefs Association certification, Human Nutrigenomics and New Product Development. |
| food science bachelor's degree: Advanced Human Nutrition Denis M Medeiros, Robert E. C. Wildman, 2013-12-11 Written for the upper-level undergrad or graduate level majors course, Advanced Human Nutrition, Third Edition provides an in-depth overview of the human body and details why nutrients are important from a biochemical, physiological, and molecular perspective. Through its writing style and numerous figures and illustrations, the Third Edition clearly outlines metabolism and the molecular functions of nutrients. A variety of pedagogical elements within the text, such as “Here’s Where You Have Been” and “Here’s Where You Are Going,” help clarify key points from the chapter and provide real-world examples that bring the content to life. New and Key Features of the Third Edition: • Includes new chapters on Fiber and Nutraceuricals and Functional Foods • “Before You Go On” sections asks students to reflect upon what they’ve just read, urging them to go back and re-read portions of the text if they do not readily grasp the material. • “Special Feature” boxes on focused topics add depth to the chapter and, in some cases, allow the student to view the application of basic science. • The end-of-chapter summary reiterates key points from the chapter and helps students prepare for future exams. |
| food science bachelor's degree: Hey Tuskegee! Robert E. Constant, 2018-01-02 Follow siblings Robbie and Saniyah as they relive the outstanding accomplishments of iconic African-Americans, including the university's founder, Booker T. Washington. Take in the spirit and pageantry of Homecoming as the Marching Crimson Pipers entertain and lead more than 30,000 fans in singing the university's signature songs. After the game, witness the Black Greek sororities' and fraternities' comradery as they passionately sing their traditional songs. Then, share the families' pride when they take a generational picture with their Legacy Brick. |
| food science bachelor's degree: Preppy Kitchen John Kanell, 2022-10-04 Decadent, delicious seasonal comfort foods and desserts you can make at home no matter what your cooking level from the beloved social media star @PreppyKitchen. Preppy Kitchen creator John Kanell delivers his fan-favorite recipes and baked goods so everyone can create them at home. Organized by season so you can shop at peak freshness and embrace new traditions, the dishes featured in Preppy Kitchen are inspired by well-loved staples updated with a touch of Kanell’s signature sophistication. Recipes include: -Chive and Parmesan Buttermilk Biscuits -Pecan Shortbread and Rosemary Caramel Bars -Roasted Garlic and Olive-Stuffed Chicken Breasts -Blackberry-Balsamic Pork Chops -Apple Butter and Marzipan Bread -Chorizo Beef Burgers with Queso and Avocado -Fresh Tostadas with Green Tomato and Mango Salsa -And many more! In addition to the delicious recipes that feature tips and tricks throughout to help save time in the kitchen, Kanell includes special projects, everything from making flower arrangements and winter wreaths to pickling vegetables. Through these mouthwatering recipes, inspirational crafts, and beautiful photography, Preppy Kitchen is sure to delight longtime fans and newcomers alike. |
| food science bachelor's degree: Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine Michael Brenner, Pia Sörensen, David Weitz, 2020-10-20 Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond. |
| food science bachelor's degree: Food Fraud Rosalee S. Hellberg, Karen Everstine, Steven A. Sklare, 2020-11-30 Food Fraud: A Global Threat With Public Health and Economic Consequences serves as a practical resource on the topic of food fraud prevention and compliance with regulatory and industry standards. It includes a brief overview of the history of food fraud, current challenges, and vulnerabilities faced by the food industry, and requirements for compliance with regulatory and industry standards on mitigating vulnerability to food fraud, with a focus on the Global Food Safety Initiative (GFSI) Benchmarking Requirements. The book also provides individual chapters dedicated to specific commodities or sectors of the food industry known to be affected by fraud, with a focus on specific vulnerabilities to fraud, the main types of fraud committed, analytical methods for detection, and strategies for mitigation. The book provides an overview of food fraud mitigation strategies applicable to the food industry and guidance on how to start the process of mitigating the vulnerability to food fraud. The intended audience for this book includes food industry members, food safety and quality assurance practitioners, food science researchers and professors, students, and members of regulatory agencies. - Presents industry and regulatory standards for mitigating vulnerability to food fraud including Global Food Safety Initiative (GFSI) Benchmarking Requirements - Provides tools and resources to comply with industry and regulatory standards, including steps for developing a food fraud vulnerability assessment and mitigation plan - Contains detailed, commodity-specific information on the major targets of food fraud, including specific vulnerabilities to fraud, analytical methods, and strategies for mitigation |
| food science bachelor's degree: Introduction to Human Nutrition Michael J. Gibney, Susan A. Lanham-New, Aedin Cassidy, Hester H. Vorster, 2013-03-14 In this Second Edition of the introductory text in the acclaimed Nutrition Society Textbook Series, Introduction to Human Nutrition has been revised and updated to meet the needs of the contemporary student. Groundbreaking in their scope and approach, the titles in the series: Provide students with the required scientific basics of nutrition in the context of a systems and health approach Enable teachers and students to explore the core principles of nutrition, to apply these throughout their training, and to foster critical thinking at all times. Throughout, key areas of knowledge are identified Are fully peer reviewed, to ensure completeness and clarity of content, as well as to ensure that each book takes a global perspective Introduction to Human Nutrition is an essential purchase for undergraduate and postgraduate students of nutrition/nutrition and dietetics degrees, and also for those students who major in other subjects that have a nutrition component, such as food science, medicine, pharmacy and nursing. Professionals in nutrition, dietetics, food science, medicine, health sciences and many related areas will also find much of great value within this book. |
| food science bachelor's degree: Spurious Correlations Tyler Vigen, 2015-05-12 Spurious Correlations ... is the most fun you'll ever have with graphs. -- Bustle Military intelligence analyst and Harvard Law student Tyler Vigen illustrates the golden rule that correlation does not equal causation through hilarious graphs inspired by his viral website. Is there a correlation between Nic Cage films and swimming pool accidents? What about beef consumption and people getting struck by lightning? Absolutely not. But that hasn't stopped millions of people from going to tylervigen.com and asking, Wait, what? Vigen has designed software that scours enormous data sets to find unlikely statistical correlations. He began pulling the funniest ones for his website and has since gained millions of views, hundreds of thousands of likes, and tons of media coverage. Subversive and clever, Spurious Correlations is geek humor at its finest, nailing our obsession with data and conspiracy theory. |
| food science bachelor's degree: Innovative Food Science and Emerging Technologies Sabu Thomas, Rajendran Rajakumari, Anne George, Nandakumar Kalarikkal, 2018-09-03 This volume covers many new trends and developments in food science, including preparation, characterization, morphology, properties, and recyclability. The volume considers food quality, shelf life, and manufacturing in conjunction with human nutrition, diet, and health as well as the ever-growing demand for the supply and production of healthier foods. Distinguished scientists specializing in various disciplines discuss basic studies, applications, recent advances, difficulties, and breakthroughs in the field. The volume includes informative discussions and new research on food formulations, manufacturing techniques, biodegradably flexible packaging, packaged foods, beverages, fruits and vegetable processing, fisheries, milk and milk products, frozen food and thermo processing, grain processing, meat and poultry processing, rheological characteristics of foods, heat exchangers in the food industry, food and health (including natural cures and food supplements), spice and spice processing, and more. |
| food science bachelor's degree: Occupational Outlook Handbook , 2008 |
| food science bachelor's degree: Food Science Edelstein, 2018-01-16 The science of food is discussed within the broader context of the world’s food supply. Food Science, An Ecological Approach explores the idea of global sustainability and examines the ecological problems that challenge our food supply and raise increasing concerns among consumers. |
| food science bachelor's degree: Food Science and Technology Magnus Pyke, 1970 |
| food science bachelor's degree: Molecular Nutrition Janos Zempleni, Hannelore Daniel, 2003 Molecular nutrition (the study of interactions between nutrients and various intracellular and extracellular molecules) is one of the most rapidly developing fields in nutritional science. Ultimately, molecular nutrition research will reveal how nutrients may affect fundamental processes such as DNA repair, cell proliferation, and apoptosis. This book is the only single complete volume available reviewing the field of molecular nutrition. It contains contributions from leading international experts, and reviews the most important and latest research from various areas of molecular nutrition. |
| food science bachelor's degree: Catching Fire Richard Wrangham, 2010-08-06 In this stunningly original book, Richard Wrangham argues that it was cooking that caused the extraordinary transformation of our ancestors from apelike beings to Homo erectus. At the heart of Catching Fire lies an explosive new idea: the habit of eating cooked rather than raw food permitted the digestive tract to shrink and the human brain to grow, helped structure human society, and created the male-female division of labour. As our ancestors adapted to using fire, humans emerged as the cooking apes. Covering everything from food-labelling and overweight pets to raw-food faddists, Catching Fire offers a startlingly original argument about how we came to be the social, intelligent, and sexual species we are today. This notion is surprising, fresh and, in the hands of Richard Wrangham, utterly persuasive ... Big, new ideas do not come along often in evolution these days, but this is one. -Matt Ridley, author of Genome |
| food science bachelor's degree: Oxford Handbook of Nutrition and Dietetics Joan Webster-Gandy, Angela Madden, Michelle Holdsworth, 2012 Fully updated, the Oxford Handbook of Nutrition and Dietetics, second edition is a practical quick-reference guide to nutrition in the prevention and treatment of disease and the maintenance of good health. |
| food science bachelor's degree: Survey of Human Disease Caduceus International Publishing Inc., 2018 |
| food science bachelor's degree: Sustainable Agroecosystem Management Patrick J. Bohlen, Gar House, 2009-03-24 Sustainable Agroecosystem Management: Integrating Ecology, Economics, and Society examines the challenges for developing integrated approaches to the management of agricultural ecosystems. Providing historical background of attempts to bridge the ecological and agricultural sciences, this book highlights recent efforts to integrate natural and social science perspectives. Through various case studies with global applications, the text explores practical innovative strategies, policies, and research needs for emphasizing whole system productivity, diversification of agricultural operations, and management of agricultural systems that sustain multiple functions including ecological integrity. |
| food science bachelor's degree: Careers in Food Science: From Undergraduate to Professional Richard W Hartel, Christina P. Klawitter, 2010-07-08 Careers in Food Science provides detailed guidelines for students and new employees in the food industry to ensure a successful start to their career. Every step towards a rewarding career in this rapidly evolving industry is covered, from which classes to take in college and which degrees to earn, to internships, and finally how to land, and keep, the first job. This book also provides day-to-day examples of what to expect from the many jobs available to help students decide what to do and where to go. The food industry includes a wide array of fields and careers not only in food production and in academia, but also in government and research institutions. In fact, it is estimated that by 2010 there will be 52,000 annual job openings for college graduates in the Food, Agriculture, and Natural Resources system in the U.S. alone. Written by people who have experience or are currently working in each sector, this book seeks to shed some light on starting, or furthering, a career in this exciting field. |
| food science bachelor's degree: Decoding the World Po Bronson, Arvind Gupta, 2020-10-06 Find out where our world is headed with this dazzling first-hand account of inventing the future from the #1 New York Times bestselling author of What Should I Do With My Life? and the founder of science accelerator IndieBio. Decoding the World is a buddy adventure about the quest to live meaningfully in a world with such uncertainty. It starts with Po Bronson coming to IndieBio. Arvind Gupta created IndieBio as a laboratory for early biotech startups trying to solve major world problems. Glaciers melting. Dying bees. Infertility. Cancer. Ocean plastic. Pandemics. Arvind is the fearless one, a radical experimentalist. Po is the studious detective, patiently synthesizing clues others have missed. Their styles mix and create a quadratic speedup of creativity. Yin and Yang crystallized. As they travel around the world, finding scientists to join their cause, the authors bring their firsthand experience to the great mysteries that haunt our future. Natural resource depletion. Job-taking robots. China's global influence. Arvind feels he needs to leave IndieBio to help startups do more than just get started. But as his departure draws near, he struggles to leave the sanctum he created. While Po has to prove he can keep the indie in IndieBio after Arvind is gone. After looking through their lens, you'll never see the world the same. |
| food science bachelor's degree: Bulletin of the United States Bureau of Labor Statistics , 1785 |
| food science bachelor's degree: Food Science: An Ecological Approach Sari Edelstein, 2018-01-16 Food Science: An Ecological Approach presents the field of food science—the study of the physical, biological, and chemical makeup of food, and the concepts underlying food processing—in a fresh, approachable manner that places it in the context of the world in which we live today. |
| food science bachelor's degree: Occupational Outlook Handbook 2010-2011 (Paperback) Labor Dept. (U.S.), Bureau of Labor Statistics, 2010 An important resource for employers, career counselors, and job seekers, this handbook contains current information on today's occupations and future hiring trends, and features detailed descriptions of more than 250 occupations. Find out what occupations entail their working conditions, the training and education needed for these positions, their earnings, and their advancement potential. Also includes summary information on 116 additional occupations. |
| food science bachelor's degree: Health Resources Statistics National Center for Health Statistics (U.S.), 1976 |
| food science bachelor's degree: Jobs for which You Probably Will Need a College Education United States. Bureau of Labor Statistics, 1979 |
| food science bachelor's degree: Fundamentals of Foods, Nutrition and Diet Therapy Sumati R. Mudambi, 2007 This Book Has Consistently Been Used By Students Studying The First Course In Food Science And Nutrition. In Several Universities, Diet Therapy Topics Have Been Added In The Curricula Of This Course. Therefore, Diet Therapy Has Been Added In This Revision, With A Hope Of Meeting The Changing Needs Of The Readers In This Area.The Revised Edition Incorporates Various Other Subjects, Which Are More Or Less Related To The Useful Subjects, Like Nursing, Education, Art, Social Sciences, Home Science, Medical And Paramedical Sciences, Agriculture, Community Health, Environmental Health And Pediatrics Etc.The Book Is Intended To Be An Ideal Textbook Encompassing The Following Aspects: * Introduction To The Study Of Nutrition * Nutrients And Energy * Foods * Meal Planning And Management * Diet TherapyVarious Modifications Have Been Done Along With Clear Illustrations, Chartsand Tables For A Visualised Practical Knowledge.Every Chapter Is Presented In A Beautiful Style With An Understandable Approach. Abbreviations Of All Terms Are Given. Glossary Is Also Available At The End For Clear Understanding.Appendices, Food Exchange Lists, Recommended Dietary Allowances For Indians And Food Composition Tables Have Also Been Included.So Many Other Useful Informations Are Given, Regarding The Food And Dietary Habits According To The Age And Height Of Males/Females.We Hope This Textbook Would Fulfil The Goal Of Serving The Cause In An Appropriate Manner Nutrition For A Disease-Free Society. |
| food science bachelor's degree: Ongoing Research on Microgreens Vito Michele Paradiso, Massimiliano Renna, 2021-01-27 Microgreens garner immense potential for improving the nutrition of the human diet, considering their high content of healthy compounds. On the other hand, they are becoming known not only for their nutritional value but also for their interesting organoleptic traits and commercial potential. In this Special Issue we aim to publish high-quality research papers covering the state-of-the-art, recent progress and perspectives related to production, post-harvest, characterization, and the potential of microgreens. A broad range of aspects such as cultivation, post-harvest techniques and packaging, analytical methods, nutritional value, bioaccessibility and prospects are covered. All contributions are of great significance and could stimulate further research in this area. |
| food science bachelor's degree: 101 + Careers in Public Health Beth Seltzer, MD, MPH, 2015-12-11 Praise for the First Edition: First rate advice. American Public Health Association In just the past few years, interest in public health careers has soared. Public health degrees are more popular than everóbut what opportunities are out there once youíve earned that MPH? And do you have to have to have a degree in public health to break into this field? This updated and revised second edition of 101+ Careers in Public Health provides an extensive overview of the numerous and diverse career options available and the many different roads to achieving them. It includes both familiar public health careers and emerging opportunities. New to the second edition are public health careers in the military, public health and aging, and careers in cutting-edge areas such as nanotechnology and public health genetics. Readers will learn about modern approaches to public health programs, including the evolving study of implementation science and the increased role of community-based participatory research. The second edition also presents expanded information on getting started in public health, including the increasingly popular field of global health. Included are descriptions of careers in disease prevention, environmental health, disaster preparedness, nutrition, education, public safety, and many more. Whether you are a student who wants to launch a career or a professional looking to change careers, this guide offers a straightforward introduction to the public health field. It details the training, salary ranges, and degree requirements for each job and alerts readers to alternative pathways beyond the traditional MPH. New to the Second Edition: Public health careers in the military Public health and aging Expanded information on global health careers and how to get started in global health Careers in cutting-edge domains of public health, such as nanotechnology and public health genetics The evolving roles of implementation science and community participatory research MD or MPH? The differences between healthcare and public health Key Features: Includes a detailed guide to educational paths, options, and training requirements at the bachelor's, master's, and PhD levels Offers guidance on navigating the job market through both traditional and nontraditional pathways Provides tips on landing the job you want Includes interviews with public health professionals who offer details of their day-to-day lives on the job Helps job-seekers just starting out and those interested in career change |
| food science bachelor's degree: Occupational Outlook for College Graduates United States. Bureau of Labor Statistics, 1978 |
| food science bachelor's degree: Occupational Outlook for College Graduates , 1978 |
| food science bachelor's degree: Colleges of Agriculture at the Land Grant Universities National Research Council, Board on Agriculture, Committee on the Future of the Colleges of Agriculture in the Land Grant System, 1995-10-27 Although few Americans work as farmers these days, agriculture on the whole remains economically importantâ€playing a key role in such contemporary issues as consumer health and nutrition, worker safety and animal welfare, and environmental protection. This publication provides a comprehensive picture of the primary education system for the nation's agriculture industry: the land grant colleges of agriculture. Colleges of Agriculture at the Land Grant Universities informs the public debate about the challenges that will shape the future of these colleges and serves as a foundation for a second volume, which will present recommendations for policy and institutional changes in the land grant system. This book reviews the legislative history of the land grant system from its establishment in 1862 to the 1994 act conferring land grant status on Native American colleges. It describes trends that have shaped agriculture and agricultural education over the decadesâ€the shift of labor from farm to factory, reasons for and effects of increased productivity and specialization, the rise of the corporate farm, and more. The committee reviews the system's three-part missionâ€education, research, and extension serviceâ€and through this perspective documents the changing nature of funding and examines the unique structure of the U.S. agricultural research and education system. Demographic data on faculties, students, extension staff, commodity and funding clusters, and geographic specializations profile the system and identify similarities and differences among the colleges of agriculture, trends in funding, and a host of other issues. The tables in the appendix provide further itemization about general population distribution, student and educator demographics, types of degree programs, and funding allocations. Concise commentary and informative graphics augment the detailed statistical presentations. This book will be important to policymakers, administrators, educators, researchers, and students of agriculture. |
| food science bachelor's degree: Wage Chronology United States. Bureau of Labor Statistics, 1977 |
| food science bachelor's degree: Occupational Manpower and Training Needs United States. Bureau of Labor Statistics, 1974 |
| food science bachelor's degree: Functional Foods and Nutraceuticals Chukwuebuka Egbuna, Genevieve Dable Tupas, 2020-08-24 Functional foods and nutraceuticals are food products that naturally offer or have been modified to offer additional health benefits beyond basic nutrition. As such products have surged in popularity in recent years, it is crucial that researchers and manufacturers understand the concepts underpinning functional foods and the opportunity they represent to improve human health, reduce healthcare costs, and support economic development worldwide. Functional Foods and Nutraceuticals: Bioactive Components, Formulations and Innovations presents a guide to functional foods from experienced professionals in key institutions around the world. The text provides background information on the health benefits, bioavailability, and safety measurements of functional foods and nutraceuticals. Subsequent chapters detail the bioactive components in functional foods responsible for these health benefits, as well as the different formulations of these products and recent innovations spurred by consumer demands. Authors emphasize product development for increased marketability, taking into account safety issues associated with functional food adulteration and solutions to be found in GMP adherence. Various food preservation methods aimed at enhancing the quality and shelf life of functional food are also highlighted. Functional Foods and Nutraceuticals: Bioactive Components, Formulations and Innovations is the first of its kind, designed to be useful to students, teachers, nutritionists, food scientists, food technologists and public health regulators alike. |
| food science bachelor's degree: Sensory Science Applications for Food Production Mehra, Rahul, Pandey, Arun Kumar, Guiné, Raquel P.F., 2024-07-17 Despite the critical role of sensory science in ensuring food quality and safety, there needs to be more comprehensive educational resources that cover the breadth and depth of this field. Current literature often focuses on isolated aspects, leaving scholars and practitioners needing a unified reference for understanding the complex interplay of sensory organs, evaluation techniques, and technological advancements. This gap hinders the development of skilled sensory panelists and restricts innovation in food product development and quality control. Sensory Science Applications for Food Production bridges this gap by offering a comprehensive and cohesive overview of sensory science. Through its meticulously crafted chapters, the book thoroughly explores sensory organs, including Gustation, Olfaction, Vision, Sense of touch, and Auditory Perception. It elucidates the mechanisms behind sensory perception, examines abnormalities, and discusses factors influencing perception, all crucial for training proficient sensory panelists. The book also delves into advanced sensory evaluation techniques, including their application in developing innovative food products, addressing the need for up-to-date knowledge in the field. |
| food science bachelor's degree: Health Careers Guidebook United States. Employment and Training Administration, 1979 |
| food science bachelor's degree: University Curricula in the Marine Sciences and Related Fields , 1973 |
| food science bachelor's degree: Brewing Michael J. Lewis, Tom W. Young, 2012-12-06 Brewing is designed for those involved in the malting, brewing, and allied industries who have little or no formal training in brewing science. While some elementary knowledge of chemistry and biology is necessary, the book clearly presents the essentials of brewing science and its relationship to brewing technology. Brewing focuses on the principles and practices most central to an understanding of the brewing process, including preparation of malt, hops, and yeast; the fermentation process; microbiology and contaminants; and finishing, packaging, and flavor. The second edition gives more emphasis to engineering and technological aspects, with the three new chapters on water, engineering and analysis. Brewing, Second Edition, is both a basic text for traditional college, short, and extension courses in brewing science, and a basic reference for anyone in the brewing industry. |
| food science bachelor's degree: Occupational Outlook Handbook, 2002-2003 United States. Department of Labor, 2002 This book is an up-to-date resource for career information, giving details on all major jobs in the United States. |
| food science bachelor's degree: Food Regulation Neal D. Fortin, 2016-10-25 Featuring case studies and discussion questions, this textbook – with revisions addressing significant changes to US food law – offers accessible coverage appropriate to a wide audience of students and professionals. Overviews the federal statutes, regulations, and regulatory agencies concerned with food regulation and introduces students to the case law and statutory scheme of food regulation Focuses updated content on the 2011 FDA Food Safety Modernization Act (FSMA), the biggest change to US food law since the 1930s Contains over 20% new material, particularly a rewritten import law chapter and revisions related to food safety regulation, health claims, and food defense Features case studies and discussion questions about application of law, policy questions, and emerging issues |
| food science bachelor's degree: Occupational Outlook Handbook, 2002-03 U. S. Department of Labor, Bureau of Labor Statistics Staff, United States. Bureau of Labor Statistics, 2002-04 |
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