School of Hospitality
Recent Submissions
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Food Analysis
(Springer, 2019)The intent of this fifth edition book is the same as that described in the Preface to the first four editions – a text primarily for undergraduate students majoring in food science, currently studying the analysis of ... -
Sensory Evaluation of Food
(Springer, 2010)The field of sensory science has grown exponentially since the publication of the previous version of this work. Fifteen years ago the journal Food Quality and Preference was fairly new. Now it holds an eminent position ... -
Food Chemistry
(Springer, 2009)The very rapid development of food chemistry and technology over the last two decades, which is due to a remarkable increase in the analytical and manufacturing possibilities, makes the complete lack of a comprehensive, ... -
Travel Marketing, Tourism Economics and the Airline Product
(Springer, 2018)An ever-increasing number of destinations have opened up to and invested in tourism, turning this industry into a key driver for socio-economic progress. Over the past six decades, tourism has experienced continued ... -
Food Analysis Laboratory Manual
(Springer, 2019)This laboratory manual was written to accompany the textbook, Food Analysis, fifth edition. The laboratory exercises are tied closely to the text and cover 21 of the 35 chapters in the textbook. Compared to the second ... -
Food Fraud Prevention
(Springer, 2019)This book is the culmination of a wide range of activities from outreach, research, and teaching. It provides a broad “education” foundation on the topics with practical application “training” to implement a practical ... -
Essentials of Food Science
(Springer, 2014)Hello. It is with great pleasure that we introduce Essentials of Food Science Fourth Edition! The student of Food Science, Nutrition, Dietetics, Hospitality, and Culinary Arts enrolled in an introductory Food Science ...
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