Food Chemistry in Small Bites

Patricia B O'Hara

$157.95

Hardback

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English

University of California Press
15 April 2025

Organic chemistry; Food & beverage technology

Food Chemistry in Small Bites takes readers on an up-close scientific journey through the transformation of food when meals are prepared. Organized in bite-size, digestible units, this innovative text introduces students to food's molecular makeup as well as the perception of food by the five senses. Using familiar foods as examples, it explores what happens to ingredients when heated, cooled, or treated and also considers what happens when materials that don't naturally mix are forced to do so.

With informative, full-color renderings and a hands-on lab section, the book encourages students to think like scientists while preparing delicious dishes. Readers will formulate hypotheses as to why certain foods taste hot despite being at room temperature, why milk separates into curds and whey when lemon is added, and other ordinary but chemically complex phenomena. This book also importantly challenges readers to think critically about the future of food in the face of a warming planet.

By: Patricia B O'Hara
Imprint: University of California Press
Country of Publication: United States
Dimensions: Height: 235mm, Width: 191mm, Spine: 23mm
Weight: 816g
ISBN: 9780520397620
ISBN 10: 0520397622
Pages: 260
Publication Date: 15 April 2025
Audience: Professional and scholarly , Undergraduate
Format: Hardback
Publisher's Status: Active

Patricia B. O’Hara is the Amanda and Lisa Cross Professor of Chemistry, Biochemistry, and Biophysics at Amherst College, coauthor of The Chemical Story of Olive Oil, and author of numerous scholarly research publications.

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Food Chemistry in Small Bites

Patricia B O'Hara

$157.95

Hardback

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