Food Science Text Series

Book Series
There are 28 volumes in this series
Published 1995 - 2018

About this 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

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

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

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