Food Science and Nutrition

Price: 565.00 INR

We sell our titles through other companies
Disclaimer :You will be redirected to a third party website.The sole responsibility of supplies, condition of the product, availability of stock, date of delivery, mode of payment will be as promised by the said third party only. Prices and specifications may vary from the OUP India site.

ISBN:

9780199489084

Publication date:

02/08/2018

Paperback

482 pages

241.0x184.0mm

Price: 565.00 INR

We sell our titles through other companies
Disclaimer :You will be redirected to a third party website.The sole responsibility of supplies, condition of the product, availability of stock, date of delivery, mode of payment will be as promised by the said third party only. Prices and specifications may vary from the OUP India site.

ISBN:

9780199489084

Publication date:

02/08/2018

Paperback

482 pages

241.0x184.0mm

Third Edition

Sunetra Roday

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.

Rights:  World Rights

Third Edition

Sunetra Roday

Description

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.

Third Edition

Sunetra Roday

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
  1. Food Microbiology
  2. Food Processing and Preservation
  3. Food Safety
  4. Food Standards, Regulations, and Quality Management
PART III NUTRITION
  1. Introduction to Nutrition
  2. Carbohydrates in Nutrition
  3. Proteins in Nutrition
  4. Lipids
  5. Water
  6. Vitamins
  7. Minerals
  8. Energy Metabolism
  9. Balanced Diet
  10. Menu Planning and Mass Food Production
  11. Modified Diets
  12. New Trends in Foods

Third Edition

Sunetra Roday

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
    • Instructors’ manual
    • Multiple choice questions for class assessments
    • PowerPoint Slides

    Description

    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.

    Read More

    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
    1. Food Microbiology
    2. Food Processing and Preservation
    3. Food Safety
    4. Food Standards, Regulations, and Quality Management
    PART III NUTRITION
    1. Introduction to Nutrition
    2. Carbohydrates in Nutrition
    3. Proteins in Nutrition
    4. Lipids
    5. Water
    6. Vitamins
    7. Minerals
    8. Energy Metabolism
    9. Balanced Diet
    10. Menu Planning and Mass Food Production
    11. Modified Diets
    12. New Trends in Foods

    Read More