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.

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
PART II FOOD SAFETY
Food Microbiology
Food Processing and Preservation
Food Safety
Food Standards, Regulations, and Quality Management
PART III NUTRITION
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 New chapters on Food Safety and Food Standards, Regulations, and Quality Management
An appendix on First Aid
Extended material including the latest ‘recommended dietary allowances’ table; new topic on non-communicable diseases (NCDs); additional information on new packaging options, safety concerns regarding plastics, and smart packaging; dietary guidelines for cancer patients and Naturopathy, and many more.