FOOD SCIENCE AND NUTRUTION

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