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Op een basale wetenschappelijke manier wordt uitgelegd uit welke voedingsstoffen onze voeding bestaat. Gericht op hbo- en wo-studenten.

vetten (voeding) --- Nutritionary hygiene. Diet --- water --- additieven (voeding) --- voedingschemie --- voedingsstoffen --- mineralen (voeding) --- vitaminen --- koolhydraten --- eiwitten --- Voedingsleer --- Voedingsstoffen --- 628.1 --- Voedingsmiddelen : samenstelling --- 613.21 --- 664 --- Voedingsmiddelen --- gezonde voeding --- voedingsleer --- scheikunde --- Productie en verduurzaming van vaste voedingsmiddelen --- Kennis van voedings- en genotsmiddelen --- Voedingsleer algemeen, chemie --- Food --- Analysis --- Composition --- Nutrition --- Requirements --- vetten (voeding). --- Nutritionary hygiene. Diet. --- water. --- additieven (voeding). --- voedingschemie. --- voedingsstoffen. --- mineralen (voeding). --- vitaminen. --- koolhydraten. --- eiwitten. --- Voedingsleer.

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Becoming a Food Scientist is designed as a reservoir of ideas for those beginning a graduate education in food science or beginning a professional career in the field. Although at times it may read as a how-to manual for success in graduate school, it is meant to encourage each reader to study the research process, to challenge conventional wisdom, and to develop a career path that maximizes the probability of success both in school and beyond. The author has viewed food science graduate programs through the lenses of programs at four universities and service in numerous activities with the Institute of Food Technologists. This book is thus focused on the field of food science, but it may have relevance to other scientific disciplines.  The book introduces the concept of research as process in the first chapter. Subsequent chapters focus on individual unit operations of research: idea generation, problem definition, critical evaluation of the literature, method selection, experimental design, data collection, processing and analysis, and knowledge dissemination. Successful graduate students in food science must master each of these operations. The final section of the book pushes the reader beyond graduate school into its practice in the real world. Topics covered in the maturation of a food scientist include the scientific meeting, critical thinking, science and philosophy, ethics, finding and managing the literature, planning, grantsmanship, laboratory setup and management, and career development. This book should be a meaningful companion for any graduate student in the field and those transitioning from graduate school to the food science profession.      .

voedingsleer --- Science --- wetenschappen --- Food science and technology --- voedingschemie --- wetenschap --- Nutrition --- Study and teaching. --- Food science. --- Chemistry. --- Food Science. --- Chemistry/Food Science, general. --- Science, Humanities and Social Sciences, multidisciplinary. --- Physical sciences --- Food—Biotechnology.

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levensmiddelenonderzoek --- Applied chemical analysis --- Food science and technology --- voedingschemie --- voedingsstoffen --- Nutritionary hygiene. Diet --- 628.4 --- levensmiddelenchemie --- voedingsleer --- 612.39 --- Drinkwater --- Eiwitten --- Koolhydraten --- Macro-elementen --- Residuën --- Spoorelementen (sporenelementen) --- Vetten --- Vitaminen (l-carnitine) --- Voedingshygiëne --- Voedingsleer --- Voedseladditieven (mens) (additieven levensmiddelen mens) --- Water --- 664 --- Voedingsmiddelen : chemie --- Voedingsmiddelen: chemie --- Voedingsleer; algemeen

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In this book, some of the most qualified scientists review different food safety topics, ranging from emerging and reemerging foodborne pathogens, food regulations in the USA, food risk analysis and the most important foodborne pathogens based on food commodities. This book provides the reader with the necessary knowledge to understand some of the complexities of food safety. However, anybody with basic knowledge in microbiology will find in this book additional information related to a variety of food safety topics.

voedingsleer --- General microbiology --- voedingschemie --- Food science and technology --- microbiologie --- Medical microbiology, virology, parasitology --- landbouw --- toegepaste microbiologie --- Agriculture. Animal husbandry. Hunting. Fishery --- Chemistry. --- Food Science. --- Chemistry/Food Science, general. --- Applied Microbiology. --- Agriculture. --- Microbiology. --- Food science. --- Chimie --- Microbiologie --- Agriculture --- 579.678 --- Control of bacteria in foods --- Food --- Food contamination --- Food Safety. --- Food Microbiology. --- Safety measures. --- Prevention. --- Food -- Microbiology. --- Food -- Safety measures. --- Food contamination -- Prevention. --- Environmental Microbiology --- Food Technology --- Public Health --- Food Contamination --- Microbiology --- Environmental Pollution --- Food Industry --- Environment and Public Health --- Biology --- Health Care --- Industry --- Technology, Industry, and Agriculture --- Biological Science Disciplines --- Natural Science Disciplines --- Technology, Industry, Agriculture --- Disciplines and Occupations --- Food Microbiology --- Food Safety --- Health & Biological Sciences --- Biomedical Engineering --- Microbiology & Immunology --- Safety measures --- Prevention --- 579.678 Control of bacteria in foods --- Biotechnology. --- Sanitary microbiology --- Contaminated food --- Foods, Contaminated --- Contamination (Technology) --- Food adulteration and inspection --- Bacteriology --- Contamination --- Farming --- Husbandry --- Industrial arts --- Life sciences --- Food supply --- Land use, Rural --- Microbial biology --- Microorganisms --- Science --- Calidad y Seguridad en Productos Agroalimentarios (70743113) --- Bibliografía recomendada --- Biotechnology --- Food—Biotechnology.