Foreword
Knowledge of physical chemistry is of great importance to anyone who is
interested in understanding the properties of food, improving its quality and
storage stability, and controlling its behavior during handling. Yet, curricula
in food science often do not contain a course in food physical chemistry,
especially at the undergraduate level, and failure to acquire skills in this
important area can hinder a food scientist’s success in scientific endeavors.
Some believe that an introductory course in physical chemistry offered by a
department of chemistry will fill this void, but I disagree. If possible, an
introductory course in physical chemistry should be a prerequisite for a
course in food physical chemistry—the former providing a sound back-
ground in the principles of physical chemistry and the latter focusing on
application of the principles most relevant to food.
Failure of many food science departments to offer a course on food
physical chemistry is attributable mainly to the lack of an appropriate
textbook. Whereas instructors in food science can select from several good
textbooks on food microbiology, food engineering, food chemistry, and
other more specialized topics, choices in food physical chemistry are severely
limited. The publication of Pieter Walstra’s excellent textbook on food
physical chemistry is therefore an event of major importance to the field of
food science. This book will stimulate universities that do not offer this