Food Science and Nutrition
Price: 745.00 INR
We sell our titles through other companies
Disclaimer :You will be redirected to a third party website.The sole responsibility of supplies, condition of the product, availability of stock, date of delivery, mode of payment will be as promised by the said third party only. Prices and specifications may vary from the OUP India site.
ISBN:
9780199489084
Publication date:
02/08/2018
Paperback
482 pages
241.0x184.0mm
Price: 745.00 INR
We sell our titles through other companies
Disclaimer :You will be redirected to a third party website.The sole responsibility of supplies, condition of the product, availability of stock, date of delivery, mode of payment will be as promised by the said third party only. Prices and specifications may vary from the OUP India site.
ISBN:
9780199489084
Publication date:
02/08/2018
Paperback
482 pages
241.0x184.0mm
The third edition of Food Science and Nutrition provides complete and exhaustive coverage of topics related to food science, food safety, and nutrition. It is aimed at students of undergraduate, diploma, or certificate courses in hotel management, hospitality studies, and catering technology.
Rights: World Rights
Description
The third edition of Food Science and Nutrition provides complete and exhaustive coverage of topics related to food science, food safety, and nutrition. It is aimed at students of undergraduate, diploma, or certificate courses in hotel management, hospitality studies, and catering technology.
The book is designed keeping in mind the changing trends in hospitality and food business operators. The Food Science section of the book covers carbohydrates, fruits and vegetables, browning reactions, and evaluation of food, etc., whereas the Food Safety section covers food microbiology, food processing and preservation, and regulatory agencies and food quality standards. The text ends with a section on Nutrition covering vitamins, minerals, proteins in nutrition, new trends in food and nutrition, etc.
Table of contents
PART I FOOD SCIENCE
- Introduction to Food Science
- Colloidal Systems in Foods
- Carbohydrates
- Proteins
- Fruits and Vegetables
- Fats and Oils
- Flavour
- Browning Reactions
- Evaluation of Food
- Food Microbiology
- Food Processing and Preservation
- Food Safety
- Food Standards, Regulations, and Quality Management
- Introduction to Nutrition
- Carbohydrates in Nutrition
- Proteins in Nutrition
- Lipids
- Water
- Vitamins
- Minerals
- Energy Metabolism
- Balanced Diet
- Menu Planning and Mass Food Production
- Modified Diets
- New Trends in Foods
Features
- Completely matches the National Council for Hotel Management & Catering Technology (NCHMCT) syllabus for the subjects taught in the first three semesters namely food science, nutrition, and food safety
- Covers subjects taught in hospitality and hotel administration, food technology, applied sciences, home science, and nursing courses
- Provides ample examples, review questions, analytical thinking exercises, and updated reference charts and tables
New to this Edition
ONLINE RESOURCES
- Instructors’ manual
- Multiple choice questions for class assessments
- PowerPoint Slides
Description
The third edition of Food Science and Nutrition provides complete and exhaustive coverage of topics related to food science, food safety, and nutrition. It is aimed at students of undergraduate, diploma, or certificate courses in hotel management, hospitality studies, and catering technology.
The book is designed keeping in mind the changing trends in hospitality and food business operators. The Food Science section of the book covers carbohydrates, fruits and vegetables, browning reactions, and evaluation of food, etc., whereas the Food Safety section covers food microbiology, food processing and preservation, and regulatory agencies and food quality standards. The text ends with a section on Nutrition covering vitamins, minerals, proteins in nutrition, new trends in food and nutrition, etc.
Read MoreTable of contents
PART I FOOD SCIENCE
- Introduction to Food Science
- Colloidal Systems in Foods
- Carbohydrates
- Proteins
- Fruits and Vegetables
- Fats and Oils
- Flavour
- Browning Reactions
- Evaluation of Food
- Food Microbiology
- Food Processing and Preservation
- Food Safety
- Food Standards, Regulations, and Quality Management
- Introduction to Nutrition
- Carbohydrates in Nutrition
- Proteins in Nutrition
- Lipids
- Water
- Vitamins
- Minerals
- Energy Metabolism
- Balanced Diet
- Menu Planning and Mass Food Production
- Modified Diets
- New Trends in Foods
