description: INTRODUCTORY FOODS Introductory Foods, in its 13th edition, has been written and revised to give beginning college students an understanding of the basic fundamental principles of food preparation and to alert them to many innovations and emerging trends in food science and technology. Recent developments in food safety and regulation, consumer consumption trends, and technological innovations are included.NEW IN THIS EDITION    Over 350 new references, reflecting current information in foods and food science, are cited.   Over 60 new charts and tables provide concepts in a student-friendly format.   Web resources guide students in their Internet exploration of food topics.   New and revised feature boxes are presented under the titles of Multicultural Cuisine, Healthy Eating, Hot Topics, and Focus on Science. Additional sidebars provide students with a discussion of specialized topics.   Content is updated throughout. A sampling of some of the new and revised topics includes    Food allergen, health claims, and country of origin labeling   Greater emphasis on whole grains   Mushroom descriptions and enhanced coverage of specific vegetables   Fish and plant-based gelatins   Issues and controversies associated with rBST and raw milk   Description of grass fed, natural, organic, hormone-free, free-range, and other meat and poultry labeling terms   Aquaculture and sustainability of seafood   Bottled water and energy drinks   Packaging waste management     
title: Introductory Foods
titlecomplete: Introductory Foods
genres: Textbooks
ratings_count: 18