Contents
List of contributors viii
1 Introduction 1
Geoffrey Campbell-Platt
1.1 Food science and technology course
elements 1
1.2 Evolution of the book 1
1.3 Food safety assurance 2
1.4 The International Union of Food
Science and Technology (IUFoST) 2
1.5 The book 3
2 Food chemistry 5
Richard A. Frazier
2.1 Introduction 5
2.2 Carbohydrates 5
2.3 Proteins 12
2.4 Lipids 20
2.5 Minor components of foods 24
2.6 Water in foods 25
2.7 Physical chemistry of dispersed
systems 27
2.8 Chemical aspects of organoleptic
properties 30
3 Food analysis 33
Heinz-Dieter Isengard and Dietmar Breithaupt
3.1 Macro analysis 33
3.2 Instrumental methods 45
4 Food biochemistry 57
Brian C. Bryksa and Rickey Y. Yada
4.1 Introduction 57
4.2 Carbohydrates 58
4.3 Proteins 67
4.4 Lipids 73
4.5 Nucleic acids 77
4.6 Enzymology 79
4.7 Food processing and storage 81
4.8 Summary 82
5 Food biotechnology 85
Cherl-Ho Lee
5.1 History of food biotechnology 85
5.2 Traditional fermentation technology 86
5.3 Enzyme technology 102
5.4 Modern biotechnology 105
5.5 Genetic engineering 109
5.6 Tissue culture 111
5.7 Future prospects 111
6 Food microbiology 115
Tim Aldsworth, Christine E.R. Dodd
and Will Waites
6.1 Introduction 115
6.2 Microorganisms important to the
food industry 116
6.3 Microscopic appearance of
microorganisms 116
6.4 Culturing microorganisms 117
6.5 Microbial growth 119
6.6 Methods of measuring growth 119
6.7 Microbial biochemistry and
metabolism 120
6.8 Agents of foodborne illness 121
6.9 Outbreaks 140
6.10 An outbreak that wasn’t! 142
6.11 Incidence of foodborne illness 143