Food Science Text Series


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.


Series Editor

Dennis R. Heldman, Professor, Department of Food, Agricultural, and Biological Engineering, The Ohio State University

Editorial Board

John Coupland, Professor of Food Science, Department of Food Science, Penn State University

David A. Golden, Ph.D., Professor of Food Microbiology, Department of Food Science and Technology, University of Tennessee

Mario Ferruzzi, Professor Food Sience and Nutrition

Richard W. Hartel, Professor of Food Engineering, Department of Food Science, University of Wisconsin

Joseph H. Hotchkiss, Professor and Director of the School of Packaging and Center for Packaging Innovation and Sustainability

Rubén Morawicki, Assistant Professor of Food Science, Department of Food Science, Universisty of Arkansas

S. Suzanne Nielsen, Professor and Chair, Department of Food Science, Purdue University

Devin Peterson, Associate Professor and Co-Director of the Flavor Research and Education Center, Food Science and Nutrition Department, University of Minnesota

Juan L. Silva, Professor, Department of Food Science, Nutrition and Health Promotion, Mississippi State University

Martin Wiedmann, Professor, Department of Food Science, Cornell University

Kit Keith L. Yam, Professor of Food Science, Department of Food Science, Rutgers University