Concepts in Food Science

9788197331596
9788197331503
Neha Babbar, Rimalpreet Kaur, Bharti Kapila
168
2024
Paperback

  495       

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
 Classi􀀠cation 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