Principles of Food Science
1
Product identity
- Publisher
- Goodheart-Willcox
- Program family
- Principles of Food Science
- Edition
- Product family; current offering: 6th Edition (©2026)
Instructional fit
- Courses
- Food science; culinary arts; agriculture and food systems
- Role explanation
- A course text and laboratory resource for food science and related career technical pathways.
- Learner and support context
- Connects chemistry, microbiology, and physics with food production, preparation, preservation, nutrition, and food industry careers.
- Subjects covered
- Supported instructional roles
Materials and delivery
- Format description
- Print text and lab manual, with licensed digital resources and text-plus-digital bundles.
- Included components
- Textbook; lab manual; digital student access and LMS license options. Package contents and access terms vary.
Links and notes
- Vendor product URL
- Visit publisher product page
Availability
- Product availability
- Available
- Last checked
- October 31, 2026
A food science textbook and laboratory program from Goodheart-Willcox connecting food production, preparation, preservation, and nutrition with scientific principles.
Principles of Food Science examines how chemistry, microbiology, and physics apply to food components, digestion, metabolism, and food systems. Chapters connect scientific concepts with real-world examples and hands-on laboratory activities. The current sixth edition is copyright 2026 and offers a printed text, lab manual, licensed digital resources, and bundled options for career technical instruction.
Note: SDLA does not endorse or resell any products listed on the site. They are listed simply to aid in the development of integration resources for school district ed-data leaders.