Food Science and Nutrition
- 3rd
- New Delhi Oxford University Press 2018
- 441
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.