Principles of Food Science and Nutrition

Food science is an interdisciplinary field that examines the principles and phenomena associated with food production and its properties. It integrates principles from biological and physical sciences, as well as from engineering, to explore the mechanisms underlying food processing, the causes of food deterioration, and the properties of food itself. Various disciplines contribute to the knowledge base of food science, including physiology, biochemistry, chemistry, physics, and microbiology. Sub-disciplines within food science include food chemistry, food engineering, food microbiology, and food preservation. Food chemistry, for example, examines the chemical interactions and processes occurring between the diverse biological and non-biological components of food. This book is compiled in such a manner that it will provide in-depth knowledge about the theory and practice of food science. It outlines the processes and applications of the field in detail. This book is an essential guide for both academicians and those who wish to pursue this discipline further.