Foods: Experimental Perspectives

Foods: Experimental Perspectives, 8th Edition, by Margaret McWilliams, provides scientific coverage of food and safe preparation to prepare aspiring food professionals. The textbook connects scientific concepts to practical practices in food preparation and product development.

Coverage begins with macronutrients, moving from carbohydrates and their food sources to lipids and proteins. The text also addresses broader food supply matters, including safety, preservation, and additives, before examining the research process and evaluation methods.

The 2016 edition incorporates discussion of consumer topics such as genetically modified organisms, sustainability, and healthy or trendy food choices, supported by study questions and other learning aids.