Introduction to the Physical Chemistry of Food

John Coupland is a Professor of Food Science at Penn State where he teaches food chemistry and the physical chemistry of foods. His research is largely focused on food colloids.

• Introduction.- Kinetics and Thermodynamics.- Simple Solutions.- Crystallization.- Surfactants.- Polymers.- Gels.- Surfaces.- Multiphase systems.- Index

From the book reviews: "This reviewer ... gained more practical knowledge here than from any other science book he has read. As Coupland presents information relating thermodynamic properties to molecular behavior, he includes very insightful examples, all food-related. They make the topic come alive and more relevant to the real world than other science texts. ... This very enjoyable, informative work is also useful for anyone with an interest or background in physical chemistry. Summing Up: Highly recommended. Upper-division undergraduates and above." (J. Allison, Choice, Vol. 52 (6), February, 2015)