Elements of Food Science

by Arua Badway

ISBN: 9789386595607
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Imprint : Agri Horti Press
Year : 2018
Price : Rs. 10995.00
Biblio :

Author Profile

Dr. Aura Badway, Ex- Senior Professor (Food Science), University of Cape Coast, Ghana. Professor Badway, Ph.D. in Food Science possesses a carreer of leadership in improving food, nutrition and ecological security, in cutting edge research and technology development in higher education. He has published several research papers in international journal of repute.

About The Book

Food science is the applied science devoted to the study of food. The Institute of Food Technologists defines food science as the discipline in which the engineering, biological, and physical sciences are used to study the nature of foods, the causes of deterioration, the principles underlying food processing, and the improvement of foods for the consuming public. Food science draws from many disciplines such as biology, chemical engineering, and biochemistry in an attempt to better understand food processes and ultimately improve food products for the general public. As the stewards of the field, food scientists study the physical, microbiological, and chemical makeup of food. By applying their findings, they are responsible for developing the safe, nutritious foods and innovative packaging that line supermarket shelves everywhere. Activities of food scientists include the development of new food products, design of processes to produce these foods, choice of packaging materials, shelf-life studies, sensory evaluation of products using panels or potential consumers, as well as microbiological and chemical testing. Food scientists may study more fundamental phenomena that are directly linked to the production of food products and its properties. Food science brings together multiple scientific disciplines. It incorporates concepts from fields such as microbiology, chemical engineering, and biochemistry. This book will be of great value to students, teachers and researchers in Food Science and Technology, Human Nutrition, Food Processing, Food Engineering and Dairy Technology.

Table of Contents

1. Cereals and Cereal Products 1 2. Contemporary Food Supply and Drinking Water 127 3. Foodservice: Receiving, Storing and Issuing 147 4. Vegetables 153 5. Oils, Fats and Dairy Products 158 6. Surveillance for Food Borne Disease 198 7. Food Science and Elevated Pressure Processing Mechnique 212 8. High Hydrostatic Pressure Processing of Seafood 280 Bibliography 297 Index 300