The second edition of Food Science and Nutrition has been updated with three new chapters on Fruits and Vegetables, Food Microbiology, and Food Laws and Standards.
Divided into two parts - (a) food science and (b) nutrition - the book presents the fundamental concepts of food science and nutrition in a manner that students can understand easily. It also suggests methods for planning nutritionally balanced meals for all ages, and discusses menu planning, nutrient enhancement, and diet modifications.
"synopsis" may belong to another edition of this title.
Sunetra Roday is a senior faculty member at the Maharashtra State Institute of Hotel Management & Catering Technology (MSIHMCT), Pune. She has a master's degree in tourism management and has a teaching experience of over 25 years. She is actively involved in consultancy projects and curriculum development of the travel and tourism programme, and has travelled widely in India and abroad.
"About this title" may belong to another edition of this title.
Book Description Oxford University Press, 2012. Soft cover. Book Condition: New. International Edition. Territorial restriction maybe printed on the book. This is an Int'l edition, ISBN and cover may differ from US edition, Contents same as US edition. International Edition. Bookseller Inventory # 379595
Book Description Book Condition: New. Bookseller Inventory # 9780198078869NHS
Book Description Oxford University Press. Paper back. Book Condition: New. Bookseller Inventory # 456958
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Book Description Oxford Higher Education/Oxford University Press, 2012. Softcover. Book Condition: New. 2nd edition. The second edition of Food Science and Nutrition, with its expanded coverage of topics, is a comprehensive textbook aimed at students of undergraduate, diploma, or certificate courses in hotel management, hospitality studies, and catering technology. Divided into two parts?food science and nutrition?the book presents the essential concepts of food science and nutrition in a lucid style. The text begins with the principles of food science, such as carbohydrates, proteins, fruits and vegetables, fats and oils, flavour, browning reactions, food processing, and colloids, before moving on to discuss the various aspects of nutrition such as energy, macronutrients, balanced diet, menu planning and mass food production, modified diets, and new trends in nutrition. Printed Pages: 436. Bookseller Inventory # 54923
Book Description Oxford University Press. Paperback. Book Condition: New. Bookseller Inventory # OUP-9780198078869
Book Description Oxford University Press, 2012. Paperback. Book Condition: New. Bookseller Inventory # Adhya-9780198078869
Book Description OUP-HE. Book Condition: New. Bookseller Inventory # JAICO-9780198078869
Book Description Oxford University Press. PAPERBACK. Book Condition: New. 0198078862 Brand New , Ready to ship, 5-7 business days worldwide delivery. Bookseller Inventory # FFAB7890