Food Science & Nutrition

Description

The aim of this text has been and remains the same—to provide students with a wide range of basic principles and practices in the subject area, thus enabling them to apply their knowledge efficiently—be it at home, in the food industry, hospitality or health care sector, and provide safe, wholesome, and quality food without harming the environment. The contents have been designed to empower the food handler – the homemaker, chef, or the food business operator to select, store, prepare and package safe, wholesome and appetizing meals for all be it the home, restaurant or institutional set-up. It is an invaluable asset to anyone handling food.

Table of contents

PART I FOOD SCIENCE

1. Introduction to Food Science
2. Colloidal Systems in Foods
3. Carbohydrates
4. Proteins
5. Fruits and Vegetables
6. Fats and Oils
7. Flavour
8. Browning Reactions
9. Evaluation of Food

PART II FOOD SAFETY

1. Food Microbiology
2. Food Processing and Preservation
3. Food Safety
4. Food Standards, Regulations, and Quality Management

PART III NUTRITION

1. Introduction to Nutrition
2. Carbohydrates in Nutrition
3. Proteins in Nutrition
4. Lipids
5. Water
6. Vitamins
7. Minerals
8. Energy Metabolism
9. Balanced Diet
10. Menu Planning and Mass Food Production
11. Modified Diets
12. Advances in Processing and Packaging Techniques
13. New Trends in Foods