{ "item_title" : "Principles of Food Science", "item_author" : [" Janet D. Ward", "Larry T. Ward", "Jodi Songer Driedger "], "item_description" : "Principles of Food Science instructs students on the integral role that science has in producing, processing, preparing, and preserving safe food for a growing population. The important ways that chemistry, microbiology, and physics apply to food components, digestion, metabolism, and complex food systems are reviewed using real-world examples. Students learn evidence-based principles that can be applied to a future food science career and to creative, nourishing cooking techniques. The requirements and opportunities for obtaining a food science-related career are explored, as well as the economic impact of this career path. Hands-on lab activities to build skills and knowledge are included in every chapter.", "item_img_path" : "https://covers1.booksamillion.com/covers/bam/9/79/889/118/9798891188204_b.jpg", "price_data" : { "retail_price" : "160.00", "online_price" : "160.00", "our_price" : "160.00", "club_price" : "160.00", "savings_pct" : "0", "savings_amt" : "0.00", "club_savings_pct" : "0", "club_savings_amt" : "0.00", "discount_pct" : "10", "store_price" : "" } }

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