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Library of Congress Cataloging‐in‐Publication Data
Names: Miller, Dennis D., 1945– author. | Yeung, C. K., author.
Title: Food chemistry : a laboratory manual / Dennis D. Miller, Cornell University, Ithaka, USA, C. K. Yeung, California Polytechnic State University San Luis Obispo, USA.
Description: Second edition. | Hoboken, NJ : John Wiley & Sons, Inc., 2022. | Includes bibliographical references and index.
Identifiers: LCCN 2021034580 (print) | LCCN 2021034581 (ebook) | ISBN 9780470639313 (paperback) | ISBN 9781119714583 (adobe pdf) | ISBN 9781119714606 (epub)
Subjects: LCSH: Food–Analysis–Laboratory manuals. | Food–Composition–Laboratory manuals.
Classification: LCC TX541 .M49 2022 (print) | LCC TX541 (ebook) | DDC 664/.07–dc23
LC record available at https://lccn.loc.gov/2021034580 LC ebook record available at https://lccn.loc.gov/2021034581
Cover images: © Rachan Panya/EyeEm/Getty Images, Chemical structure courtesy of Dennis D. Miller
Cover design by Wiley
Preface to the Second Edition
Food Chemistry: A Laboratory Manual, first edition, has been adopted by dozens of universities in the United States and internationally since it was published in 1998. The second edition has been extensively revised and with new chapters added. I was extremely fortunate to have Professor C.K. (Vincent) Yeung join me as a coauthor for the second edition. Dr. Yeung holds a B.S. in chemistry from the Chinese University of Hong Kong, an M.S. in dairy products technology from California Polytechnic State University, and a Ph.D. in food science and technology from Cornell University. He is currently Associate Professor of Dairy Science at California Polytechnic State University in San Luis Obispo, California. Dr. Yeung's knowledge and insights gained from his strong educational background and his years of teaching dairy chemistry laboratory classes were invaluable in making improvements in existing exercises and in developing new ones.
Our overarching goal in designing the laboratory exercises in the manual was to help students develop an in‐depth understanding of the fundamental chemical principles that underlie relationships between the composition of foods and food ingredients and their functional, nutritional, and sensory properties. In addition, students who complete the laboratory exercises will learn and practice many methods and techniques common in food chemistry research and food product development. We recommend the manual for a 2‐credit food chemistry laboratory course although it contains many more exercises (19) than can be reasonably completed in a 1‐semester course. This should allow instructors to select exercises that most closely provide the learning outcomes they wish to achieve.
Each chapter includes introductory summaries of key concepts and principles that are important for understanding the methods used and interpreting the results obtained from the experiments. In writing and revising these summaries, we relied heavily on two widely adopted food chemistry textbooks: Introductory Food Chemistry by John W. Brady, Cornell University Press, 2013, and Fennema's Food Chemistry, 5th edition, S. Damodaran and K. L. Parkin, editors, CRC Press Taylor & Francis Group, 2017. We encourage students to read relevant sections in these and/or other food chemistry textbooks in addition to the introductory material in the manual for a more rigorous discussion of the relevant topics.
Dennis D. Miller
Professor Emeritus
Department of Food Science, Cornell University
October 2021
Preface to the First Edition
Food chemistry is a broad discipline that draws on principles of physical, organic, and biological chemistry. Advances in food chemistry over the past century have had a dramatic impact on our understanding of all aspects of food science and technology and have played a major role in the improvement of the quality, quantity, and availability of the food supply.
This manual is designed for a one‐semester laboratory course in food chemistry. Emphasis is placed on understanding fundamental chemical principles that underlie relationships between the composition of foods and functional, nutritional, and organoleptic properties. In addition, many laboratory techniques that are common in basic and applied research in food chemistry are introduced.
Students should have a background in general, organic, and biochemistry as well as a concurrent lecture course in food chemistry. Each experiment is preceded by an introduction of the principles necessary for understanding and interpreting the data. Students are encouraged to supplement the introductory material by reading selected sections in a comprehensive food chemistry textbook in addition to the references cited at the end of each experiment.
Many students have successfully performed the experiments described in the manual. I have tried diligently to eliminate errors and provide clear instructions for students and instructors. Nevertheless, errors and unclear writing have a way of creeping in. I would appreciate hearing from students and instructors when they find errors.
Dennis D. Miller
Ithaca, New York
Acknowledgments
