Offers students with practical knowledge of the fundamentals of designing, executing, and reporting the results of a research project. This work includes fresh exercises in the areas of physical properties, lipids, proteins, and gelatin. It includes a brief introduction to each laboratory exercise and a listing of materials needed. "?well written and full of goodies that extend its use and value not only to students and practicing food technologists but also to chemists. ?a valuable resource to anyone working in food science." - in Inform ABOUT THE FIRST EDITION:"?a valuable addition to a sparse field with few published books. It offers a useful text for both new and established lab courses in food chemistry. For new instructors, it offers a complete course manual. For veteran instructors, the experimental descriptions and questions leave adequate room for extensions or integration into an established course. It is also good for courses with food science majors as well as nutrition/dietetic majors." - C.S. Shoemaker in J. Food Biochemistry