Food Science and Nutrition

Paperback | July 15, 2012

bySunetra Roday

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The second edition of Food Science and Nutrition has been updated with three new chapters on Fruits and Vegetables, Food Microbiology, and Food Laws and Standards. Divided into two parts - (a) food science and (b) nutrition - the book presents the fundamental concepts of food science and nutrition in a manner that students can understand easily. It also suggests methods for planning nutritionally balanced meals for all ages, and discusses menu planning,nutrient enhancement, and diet modifications.

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From the Publisher

The second edition of Food Science and Nutrition has been updated with three new chapters on Fruits and Vegetables, Food Microbiology, and Food Laws and Standards. Divided into two part...

Sunetra Roday is a senior faculty member at the Maharashtra State Institute of Hotel Management and Catering Technology (MSIHMCT), Pune. She has a master's degree in tourism management and has a teaching experience of over 25 years. She is actively involved in consultancy projects and curriculum development of the travel and tourism p...

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Format:PaperbackDimensions:428 pages, 9.84 × 7.48 × 0.07 inPublished:July 15, 2012Publisher:Oxford University PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0198078862

ISBN - 13:9780198078869

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Table of Contents

1. Introduction to food science2. Food science concepts3. Colloidal systems in foods4. Carbohydrates5. Proteins6. Fruits and Vegetables (new chapter)7. Fats and oils8. Flavour9. Browning reactions10. Food Microbiology (new chapter)11. Food processing and Preservation12. Food Laws and Standards (new chapter)13. Evaluation of food14. New trends in foods15. Introduction to nutrition16. Carbohydrates17. Proteins18. Lipids19. Water20. Vitamins21. Minerals22. Energy metabolism23. Balanced diet24. Menu planning and mass food production25. Modified diets26. New trends in nutrition