Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, this text for a course for food science majors at an intermediate stage in the curriculum describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods. Coverage progresses from aspects of thermodynamics, bonds and interaction forces, and reaction kinetics, to transport phenomena, polymers, colloidal interactions, nucleation, glass transitions and freezing, and soft solids. Reference appendices offer abbreviations, conversion factors, and notes on units of measurement. The author is professor emeritus of the Department of Food Sciences at Wageningen University, The Netherlands. Annotation c. Book News, Inc., Portland, OR (booknews.com)