Books /Understanding Food Science and Technology

9798893661538

States Academic Press

English

2025

100

USD 157.95

Food science is an interdisciplinary branch of basic and applied sciences that investigates the physical, chemical, and biological composition of food. Its primary focus is understanding the mechanisms of food deterioration and the processes involved in food processing. As a multidisciplinary field, food science integrates principles from chemical engineering, chemistry, biochemistry, and microbiology, with the goal of improving food safety, nutrition, and availability. Food technology, a subset of food science, involves the practical application of scientific principles to the preservation, selection, packaging, and processing of food. The discipline of food science and technology encompasses several subfields, including food chemistry, food engineering, food microbiology, molecular gastronomy, and sensory analysis. This book provides comprehensive insights into the field of food science and technology. The various sub-fields of the discipline along with technological progress that have future implications are glanced at. This book, with its detailed analyses and data, will prove immensely beneficial to professionals and students involved in this area at various levels.