Introductory Food Science and Nutrition

The study of food, encompassed within the field of food science, involves an interdisciplinary approach integrating engineering, biological, and physical sciences. Utilizing these diverse fields, food science investigates the characteristics of foods, factors contributing to their degradation, principles guiding food processing, and methods for enhancing food quality to render it suitable for consumption. Additionally, this field plays a pivotal role in innovating new food products, designing production processes, selecting appropriate packaging materials, conducting shelf-life assessments, and performing microbiological and chemical analyses. Applying principles from diverse fields like physiology, biochemistry, microbiology, and chemistry, food science integrates concepts to advance its understanding and applications. This book is a valuable compilation of topics, ranging from the basic to the most complex theories and principles related to the field of food science and nutrition. Different approaches, evaluations, methodologies and advanced studies on this field have been included herein. This book will serve as a reference to a broad spectrum of readers.