About the Book:
“Concepts in Food Science” is a comprehensive exploration of the fundamental principles and advanced concepts that underpin the field of food science. The book offers a holistic understanding of the science behind food production, processing, preservation, and consumption.
Features:
The subject matter has been illustrated with figures and tables and various food technological concepts are elaborated in each chapter. Chapter has been comprehensively divided into various parts i.e., introduction, other subheads pertaining to the chapter.
The book has been designed especially for under graduate students, teachers and industry persons.
The book also delves into the interdisciplinary nature of food science, exploring its intersections with disciplines like engineering and sensory science. It emphasizes the importance of collaboration and integration across various fields to address complex challenges in food production, sustainability, and public health.
It serves as a comprehensive guide to understanding the science behind the food we eat, from its composition to its journey from farm to fork, and the technologies and innovations that shape its production, safety, and quality.
Food Science and Food Technology
Food Sources
Food Constituents
Classication of Food
Food Spoilage
Principles of Food Preservation
Different Measurements in Food Science
Methods of Food Processing
Properties of Food
Product Development and Evaluation
Food and Nutrition
Food Microbiology
Food Packaging
Food Safety, Adulteration and Food Laws