Food Science

Food science is concerned with the study of food. It studies the nature of food and the principles fundamental to food processing. Some of the sub-disciplines of food science are food chemistry food engineering food microbiology food preservation food technology and molecular gastronomy. This book is compiled in such a manner that it will provide in-depth knowledge about the theory and practice of food science. A number of latest researches have been included to keep the readers up-to-date with the global concepts in this area of study.