@article{1441132,
      recid = {1441132},
      author = {Kontogiorgos, Vassilis,},
      title = {Introduction to food chemistry /},
      pages = {1 online resource :},
      abstract = {The complexity of food chemistry makes it a challenging  subject for students studying in a food science course.  Although there are excellent food chemistry books available  in the market they have two major flaws: they are either  encyclopedic or they are not pitched correctly to  undergraduate food science students. The first problem  creates difficulties for students to identify what is  important and how much they need to know. The second  problem arises when the book is written by authors that are  not food scientists (e.g., chemists), they are not  academics that are engaged with teaching or they are not  sufficiently qualified to teach. In this case, it is  difficult to find links between the chemistry of foods and  its relevance to applications or, quite frequently, future  employment prospects of the student. Introduction to Food  Chemistry bridges this gap in the relevant literature, as  it employs the latest pedagogical theories in textbook  writing to present the subject to students with broad range  of cognitive skills. This book presents specific learning  objectives for each chapter and is self-contained so  students will not need to search for essential information  outside the textbook. To support learning, the book has:  Didactic elements with information being conveyed with  3D-figures, color-coded schemes and graphs, annotations on  figures that link it to the text descriptions Built-in  pedagogy and learning activities at the end of each chapter  that are linked to the learning objectives. Keywords and  concepts for online search to instigate curiosity for  further studies. Conversational writing style without  losing academic rigor To support lecturers, the book has:  Helps focus teaching preparation on key aspects of food  chemistry relevant to both industry and modern research.  Aids the preparation of exams, assignments and other types  of assessment or learning activities. For lecturers in  search of a singular source to aid in their introductory  food chemistry courses, look no further than Introduction  to Food Chemistry.},
      url = {http://library.usi.edu/record/1441132},
      doi = {https://doi.org/10.1007/978-3-030-85642-7},
}