The Food Science Text Series provides faculty with the leading teaching tools. The Editorial Board has outlined the most appropriate and complete content for each food science course in a typical food science program and has identified textbooks of the highest quality, written by the leading food science educators.
Dennis R. Heldman, Ph.D., Heldman Associates, San Marcos, California
David A. Golden, Ph.D., Professor of Food Microbiology, Department of Food Science and Technology, University of Tennessee
Richard W. Hartel, Professor of Food Engineering, Department of Food Science, University of Wisconsin
Hildegarde Heymann, Professor of Food Sensory Science, Department of Food Science and Technology, University of California?Davis
Joseph H. Hotchkiss, Professor, Institute of Food Science and Institute for Comparative and Environmental Toxicology, and Chair, Food Science Department, Cornell University
Michael G. Johnson, Ph.D., Professor of Food Safety and Microbiology, Department of Food Science, University of Arkansas
Joseph Montecalvo, Jr., Professor, Department of Food Science and Nutrition, California Polytechnic and State University?San Luis Obispo
S. Suzanne Nielsen, Professor and Chair, Department of Food Science, Purdue University
Juan L. Silva, Professor, Department of Food Science, Nutrition and Health Promotion, Mississippi State University.
28 Volumes from 1992 – 2014Browse All Volumes