{"product_id":"physical-properties-of-foods-practical-food-science-textbook","title":"Physical Properties of Foods - Practical Food Science Textbook","description":"\u003cp\u003eIn this review of Physical Properties of Foods, the book is recommended for food science students and early-career professionals who need a solid, cross-disciplinary foundation. The single biggest reason to buy is its clear synthesis of food science, physical chemistry, physics and engineering that explains why physical properties matter for shelf-life and product quality. The text strives to be educational rather than encyclopedic, with worked examples and problems that help readers turn concepts into practical analysis.\u003c\/p\u003e\u003ch2\u003eKey Features\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eComprehensive scope:\u003c\/strong\u003e Covers the most important physical properties of foods by combining knowledge from food science, physical chemistry, physics and engineering to give a well-rounded view.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePractical relevance:\u003c\/strong\u003e Emphasizes the importance of physical properties in the food industry so readers can apply concepts to shelf-life and quality control.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMeasurement methods:\u003c\/strong\u003e Describes measurement techniques and approaches so students learn how properties are quantified in lab and industrial settings.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecent research summaries:\u003c\/strong\u003e Summarizes recent studies in physical properties to connect foundational principles with current work and applications.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExamples and problems:\u003c\/strong\u003e Each chapter provides worked examples and problems that teach readers to analyze relationships between raw, semi-finished and processed foods.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eWho It's For\u003c\/h2\u003e\u003cp\u003ePhysical Properties of Foods is best for undergraduate and graduate students in food science, food engineering and related chemistry courses who need a textbook that links theory to industry practice. It is also useful for lab technicians and product developers who want a deeper understanding of how physical and functional properties influence processing and shelf-life.\u003c\/p\u003e\u003cp\u003eThose looking for a quick reference on specific analytical methods or a cookbook of protocols should look elsewhere; this book emphasizes principles and problem solving rather than step-by-step lab protocols or exhaustive instrumentation guides.\u003c\/p\u003e\u003ch2\u003ePros \u0026amp; Cons\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003ePros\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eWell-integrated interdisciplinary approach helps readers see connections between theory and real-world food quality.\u003c\/li\u003e\n\u003cli\u003eExamples and end-of-chapter problems reinforce learning and develop analytical skills.\u003c\/li\u003e\n\u003cli\u003eCoverage of measurement methods and recent studies keeps the text relevant to academic and industrial audiences.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eCons\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\u003cli\u003eNot a procedural lab manual, so readers seeking detailed experimental protocols will need supplemental sources.\u003c\/li\u003e\u003c\/ul\u003e\u003ch2\u003eSpecifications\u003c\/h2\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003eTitle\u003c\/td\u003e\n\u003ctd\u003ePhysical Properties of Foods\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeries\u003c\/td\u003e\n\u003ctd\u003eFood Science Text Series\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAuthors\u003c\/td\u003e\n\u003ctd\u003eSerpil Sahin, Servet Gulum Sumnu\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePrimary focus\u003c\/td\u003e\n\u003ctd\u003ePhysical properties of foods and their measurement\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCoverage\u003c\/td\u003e\n\u003ctd\u003eDefinitions, principles, measurement methods, recent studies, examples and problems\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIntended audience\u003c\/td\u003e\n\u003ctd\u003eStudents and food industry practitioners\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003ch2\u003eOur Verdict\u003c\/h2\u003e\u003cp\u003ePhysical Properties of Foods is a solid academic textbook for students and practitioners who need a foundational, interdisciplinary treatment of how physical properties affect product quality and shelf-life. Its combination of principles, measurement discussion and practical problems makes it good value for coursework and technical training, though it should be paired with lab manuals for hands-on protocol needs.\u003c\/p\u003e\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIs this book suitable for beginners?\u003c\/strong\u003e\u003cbr\u003eYes. The text presents basic definitions and principles that guide beginners while progressing to applied examples.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes it include measurement methods?\u003c\/strong\u003e\u003cbr\u003eYes. Several chapters discuss measurement techniques and how properties are quantified.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs this a lab manual?\u003c\/strong\u003e\u003cbr\u003eNo. It focuses on principles and problem solving rather than step-by-step experimental protocols.\u003c\/p\u003e","brand":"Serpil Sahin, Servet Gulum Sumnu","offers":[{"title":"Default Title","offer_id":48226446442715,"sku":"1441921540","price":79.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0724\/1043\/1707\/files\/51Bw_8mz0PL._SL1206.jpg?v=1770752345","url":"https:\/\/gearmusthave.com\/products\/physical-properties-of-foods-practical-food-science-textbook","provider":"GearMustHave","version":"1.0","type":"link"}