Introductory Foods, 15th Edition (Original Publisher)

Introductory Foods (15th Edition) is a time-tested, authoritative resource that bridges the gap between food science theory and practical application. Designed for students in nutrition, dietetics, food science, and hospitality programs, this edition delivers a modern and comprehensive exploration of food composition, preparation techniques, food safety, and product evaluation.

This edition reflects the latest advancements in food science and culinary practices while maintaining a clear, engaging approach to foundational concepts. Whether you’re in the classroom or the kitchen, this book equips readers with the scientific understanding and hands-on tools needed to succeed in food-related professions.

Key Features & Highlights:

• Updated content that reflects the latest in food technology, nutritional science, and health trends
• Full-color images and charts that enhance learning and show step-by-step food prep and testing techniques
• Scientific explanations of food components—carbohydrates, proteins, fats, and water—and their behavior in cooking
• Coverage of food safety, sanitation, and product evaluation techniques essential for the modern food industry
• Focus on applied learning, including lab experiments, recipes, and sensory testing guides
• Trusted by educators for its balance of theoretical knowledge and practical application in real-world settings

Topics Covered:

Includes core chapters on food composition, heat transfer, measurement techniques, food safety, sensory evaluation, and food preparation methods for dairy, meats, grains, vegetables, and baked goods.

This textbook supports both classroom instruction and independent study, making it a valuable asset for culinary students, dietetic interns, and food industry professionals alike.

About the Author(s):

Authored by respected food science educators and researchers, Introductory Foods reflects decades of combined academic and industry experience. The writing team brings clarity, academic rigor, and practical relevance to every chapter.

File Details:

• Format:  PDF
• File Size: Approx. 35 MB (depending on format)
• Language: English
• Device Compatibility: Fully compatible with Kindle, iPad, desktop, Android and iOS smartphones, and most e-readers

Frequently Asked Questions

Q1: Is this book suitable for self-study or only classroom use?
This textbook is excellent for both! It’s widely used in academic courses, but its clear explanations and hands-on examples also make it ideal for self-paced learners, culinary professionals, and those preparing for food science exams.

Q2: Does this edition cover current food safety standards and techniques?
Yes. The 15th edition includes up-to-date information on food safety, sanitation practices, and hazard analysis—making it highly relevant for modern kitchens and food service environments