Essentials of Food Science and Nutrition

Theo Graham

ISBN 10: 1641166304 / ISBN 13: 9781641166300

Published by Callisto Reference Mär 2022, 2022

About this Item

Neuware - The branch of science, which deals with the study of food as well as the fundamental phenomena that are directly linked to its production, is known as food science. It makes use of biological and physical sciences as well as engineering to study the principles behind food processing, the causes of deterioration and the nature of foods. There are various fields which contribute knowledge to food science such as physiology, biochemistry, chemistry, physics and microbiology. Food chemistry, food engineering, food microbiology and food preservation are some of the sub-disciplines of this field. Food chemistry studies the various chemical activities and interactions which take place between the varied non-biological and biological constituents of food. This book provides comprehensive insights into the field of nutrition and food science. It presents researches and studies performed by experts across the globe. Those in search of information to further their knowledge will be greatly assisted by this book.

Seller Inventory # 9781641166300

Bibliographic Details

• Title: Essentials of Food Science and Nutrition
• Publisher: Callisto Reference Mär 2022
• Publication Date: 2022
• Language: English
• ISBN 10: 1641166304
• ISBN 13: 9781641166300
• Binding: Buch
• Condition: Neu
• Dimensions: 264W x 180H x 20D millimeters 264 millimeters width by 180 millimeters height by 20 millimeters depth
• Weight: 615 grams

About this title

Synopsis

The branch of science, which deals with the study of food as well as the fundamental phenomena that are directly linked to its production, is known as food science. It makes use of biological and physical sciences as well as engineering to study the principles behind food processing, the causes of deterioration and the nature of foods. There are various fields which contribute knowledge to food science such as physiology, biochemistry, chemistry, physics and microbiology. Food chemistry, food engineering, food microbiology and food preservation are some of the sub-disciplines of this field. Food chemistry studies the various chemical activities and interactions which take place between the varied non-biological and biological constituents of food. This book provides comprehensive insights into the field of nutrition and food science. It presents researches and studies performed by experts across the globe. Those in search of information to further their knowledge will be greatly assisted by this book.