Concepts In Food Science, Nutrition And Technology

Released on by Mrs. Aparna Srivastava
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  • Concepts In Food Science, Nutrition And Technology Book Detail

  • Author : Mrs. Aparna Srivastava
  • Release Date : 2023-05-01
  • Publisher : Academic Guru Publishing House
  • Genre : Study Aids
  • Pages : 221
  • ISBN 13 : 8119152921
  • File Size : 92,92 MB
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Concepts In Food Science, Nutrition And Technology by Mrs. Aparna Srivastava PDF Summary

Book Description: The concept in Food Science, Nutrition, and Technology investigates food by combining knowledge from a variety of scientific fields, such I as chemistry, engineering, microbiology, and nutrition, to increase food! availability, safety, and nutritional value. The use of food science in the selection, preservation, processing, packaging, distribution, and usage I of safe foods is known as food technology. Chemistry, biochemistry, nutrition, microbiology, and engineering are all part of this multi-faceted profession, which aims to provide its practitioners with the expertise necessary to address the complex issues plaguing the world's food supply I chain. A system to ensure that all people of our nation are protected from foodborne infections and nutritional deficiencies is essential to I ensuring their health and well-being. Without understanding food! safety, one's nutritional and scientific understanding of food would be insufficient. Concepts in Food Science, Nutrition, and Technology covers ! a wide range of ground, including the categorization of foods, the malting and germination of grains, and the most recent developments in the area of food science. Other topics covered in the principles of I nutrition section include the history of nutrition, food digestion, and absorption, as well as micronutrients and macronutrients. The science of preserving and preparing food is also an important component of I the broader discipline of food science. The manufacture and processing of food are both covered by food product technology, which is important in this context. This book discusses food safety and quality assurance I in a variety of areas, such as food safety concepts, food quality assurance, legislation, and food standards.

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