The book covers most aspects relevant in the study of food science for undergraduate and postgraduate students as well as those preparing for competitive examinations. Chapters on food science, properties of food, cereals, pulses, milk and milk products, fruits and vegetables, eggs, meat, sugars and fats have been revised and updated, and a new chapter on food-borne diseases added in the book. New technologies in food processing and innovative food products have been included in this edition. The book also contains short notes, additional information and appendices which supplement the information within the book.
The third edition will greatly benefit the students and introduce them to newer technologies and recent advancements in food science. Latest research findings and new legislations have been included to inform the readers on the recent developments.
|Publishers||CBS Publishers & Distributors|
|Size||28×40/16 (trimmed 173×240mm)|
|About the Author||
Avantina Sharma PhD (Nutrition), UGC-NET is a nutrition-sustainable agriculture consultant and has worked as a faculty in Department of Nutrition at City University of New York, USA, and Isabella Thoburn College, India. She has also worked with international humanitarian agencies across the globe.
She has kept up with the latest in her research area being an active participant at various international and national seminars and conferences. She has contributed book chapters, research papers, review articles and popular articles in various national and international journals as well as newspapers. She is also the author of another book Principles of Therapeutic Nutrition and Dietetics published by CBSPD.