Book Description
This book is an ideal teaching manual for high school agriscience and consumer science programs, as well as for post-secondary food science courses. It is an excellent overview for anyone interested in attaining a basic understanding of food science.
About the author
Rick Parker, PhD, is division director at the College of Southern Idaho. He is a member of various professional organizations, including the National Association of Colleges and Teachers of Agriculture and served on the editorial review board for the American Society of Animal Science. Dr. Parker has written several books about aquaculture.
