Principles of Food Science incorporates science concepts into a lab-oriented foods class. This text shows how the laws of science are at work in foods prepared at home and by the food industry. Each chapter includes engaging features, including NEW “Going Green” environmental updates and “Science Matters” articles. Other features focus on areas such as current research, technology, and nutrition news. Students will discover how nutrients and other food components illustrate basic chemistry concepts. They will examine the positive and negative impacts of microorganisms on the food supply. Students will also explore the variety of careers available to graduates with a food science background.