Introducing Food Science

"Introducing Food Science", 2nd Edition, is an introductory textbook published by CRC Press that introduces fundamental food science concepts. By integrating commercial and scientific viewpoints, the text prepares students for further study across related sub-disciplines.

Coverage explores core areas including food chemistry, microbiology, nutrition, and food engineering, alongside topics such as food safety and consumer science. The 2016 edition adds a dedicated chapter examining sustainability and distribution.

Each chapter concludes with exercises and at least one calculation problem intended to strengthen quantitative skills. A review in CHOICE recommends the text for lower- and upper-division undergraduates and two-year technical program students.