Food Science, Nutrition and Safety

Table of Content
PART 1: FOOD SCIENCE
Chapter 01 Food Science - an Introduction
Chapter 02 Carbohydrates
Chapter 03 Fats and Oils
Chapter 04 Proteins
Chapter 05 Food Processing
Chapter 06 Evaluation of Food
Chapter 07 Emulsions
Chapter 08 Colloids
Chapter 09 Flavours
Chapter 10 Browning

PART 2: NUTRITION
Chapter 11 Nutrition: Basic Aspects
Chapter 12 Energy
Chapter 13 Macronutrients
Chapter 14 Micronutrients
Chapter 15 Water
Chapter 16 Balanced Diet
Chapter 17 Meal Planning
Chapter 18 Food Processing and Nutritive Value
Chapter 19 Nutrition and Health: Focus of the Food Industry

PART 3: FOOD SAFETY AND QUALITY
Chapter 20 Introduction to Food Safety
Chapter 21 Micro-organisms in Food
Chapter 22 Food Spoilage and Preservation
Chapter 23 Beneficial Role of Microorganisms
Chapter 24 Food Borne Diseases
Chapter 25 Food Additives
Chapter 26 Food Contaminants and Adulterants
Chapter 27 Food Laws and Regulations
Chapter 28 Quality Management
Chapter 29 Hygiene and Sanitation in Food Sector
Chapter 30 Recent Concerns