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Food Science Student Lab Manual

Marleah Payne Charlene Schmidt Vermont Dia

$156.95   $125.95

Paperback

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English
Cognella, Inc
31 August 2025
This manual serves as a foundational guide tailored to facilitate hands-on learning through a variety of laboratory experiments. Covering an array of food science applications, each lab section introduces students to key scientific concepts and helps them perform experiments ranging from browning reactions in foods to the sensory evaluation of various sweeteners. It includes experiments that explore nutritional values, the effects of different processing treatments on food quality, the manipulation of food properties through additives and substitutes, and more.
By:   , ,
Imprint:   Cognella, Inc
Country of Publication:   United States
Dimensions:   Height: 254mm,  Width: 203mm,  Spine: 7mm
Weight:   286g
ISBN:   9798823328548
Pages:   136
Publication Date:  
Audience:   Professional and scholarly ,  Undergraduate
Format:   Paperback
Publisher's Status:   Active

Marleah Payne, M.S., RDN is a professor in the Health and Human Performance Department at the University of Tennessee – Chattanooga. She is a registered dietitian nutritionist (RDN). Charlene Schmidt, Ph.D., RDN is a tenured associate professor in the Health and Human Performance Department at the University of Tennessee – Chattanooga. She is a registered dietitian nutritionist (RDN) and holds a Ph.D. in continuing and vocational education from the University of Wisconsin – Madison. Vermont Dia, Ph.D. is an associate professor in the Department of Food Science at the University of Tennessee – Knoxville. He holds a Ph.D. from the University of Illinois at Urbana Champaign.

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