- Many subjects of great importance to foods are not included. In
order to keep the theory simple, the treatment is often restricted to
gases and crystals and dilute, homogeneous, ideal solutions,
whereas most foods are concentrated, inhomogeneous, highly
nonideal systems. In particular, coverage of colloid and surface
science is insufficient. - In most cases, the course is taken at the wrong time, that is, before
the student is able to see the relevance of the various subjects for
foods.
The primary aim of this book is to help in remedying this situation. It
can be used as the basis of a course for food science majors at a not-too-
early stage in the curriculum (some universities may prefer a graduate
course). Hence it is written as a textbook. A second aim is its use as a
reference book, since basic aspects of physical chemistry are not always
taken into account in food research or process development. Therefore, I
have tried to cover all subjects of importance that are not treated in most
courses in food chemistry or food processing/engineering.
The selection of topics—including theories, phenomena, systems, and
examples—is naturally colored by my experience and opinions. This means
that the treatment is to some extent biased. In my view this is unavoidable,
but I would like to hear from readers who feel that a topic has been omitted
or overemphasized. Remarks about errors and unclear explanations are also
welcome.
ACKNOWLEDGMENTS
The idea for this book was born when I was asked to give a course on the
physical chemistry of foods in the Department of Food Science at the
University of Guelph, Ontario, Canada, in 1993. This course was based
largely on courses in food physics given at Wageningen University,
developed in cooperation with my colleagues Dr. Ton van Vliet and Dr.
Albert Prins. I also want to mention that Dr. Owen Fennema of the
University of Wisconsin has greatly encouraged me in writing this text.
Several colleagues have made valuable suggestions, which have greatly
improved the quality of this book. I am especially indebted to Dr. Eric
Dickinson, Professor of Food Colloids at the University of Leeds, England,
with whom I discussed plans and who has read and commented on virtually
all my drafts. His contributions have been invaluable. Furthermore, several
colleagues have scrutinized one or more draft chapters: Dr. C. van den Berg,
Dr. B. H. Bijsterbosch, Dr. M. A. J. S. van Boekel, Dr. O. R. Fennema,
Dr. G. J. Fleer, Dr. G. Frens, Dr. H. D. Goff, Dr. H. H. J. de Jongh,