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Food Science and Nutrition

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Price: ₹584.00
(as of Oct 05,2022 21:33:08 UTC – Details)


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.

Key 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.

ONLINE RESOURCES (for teachers)

• Instructors’ manual

• Multiple choice questions for class assessments

• PowerPoint Slides

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

10. Food Microbiology

11. Food Processing and Preservation

12. Food Safety

13. Food Standards, Regulations, and Quality Management

PART III NUTRITION

14. Introduction to Nutrition

15. Carbohydrates in Nutrition

16. Proteins in Nutrition

17. Lipids

18. Water

19. Vitamins

20. Minerals

21. Energy Metabolism

22. Balanced Diet

23. Menu Planning and Mass Food Production

24. Modified Diets

25. New Trends in Foods

ASIN ‏ : ‎ 0199489084
Publisher ‏ : ‎ Oxford University Press; Third edition (1 August 2018)
Language ‏ : ‎ English
Paperback ‏ : ‎ 482 pages
ISBN-10 ‏ : ‎ 9780199489084
ISBN-13 ‏ : ‎ 978-0199489084
Item Weight ‏ : ‎ 620 g
Dimensions ‏ : ‎ 20 x 14 x 4 cm
Country of Origin ‏ : ‎ India

584.00