Food Science And Nutrition (3rd Edition) By Sunetra Roday

The third edition of Food Science and Nutrition provides complete and exhaustive coverage of topics related to food science, food safety, and nutrition. It is aimed at students of undergraduate, diploma, or certificate courses in hotel management, hospitality studies, and catering technology.
The book is designed keeping in mind the changing trends in hospitality and food business operators. The Food Science section of the book covers carbohydrates, fruits and vegetables, browning reactions, and evaluation of food, etc., whereas the Food Safety section covers food microbiology, food processing and preservation, and regulatory agencies and food quality standards. The text ends with a section on Nutrition covering vitamins, minerals, proteins in nutrition, new trends in food and nutrition, etc.

Key Features
• Completely matches the National Council for Hotel Management & Catering Technology (NCHMCT) syllabus for the subjects taught in the first three semesters namely food science, nutrition, and food safety
• Covers subjects taught in hospitality and hotel administration, food technology, applied sciences, home science, and nursing courses
• Provides ample examples, review questions, analytical thinking exercises, and updated reference charts and tables

New to this Edition
• New chapters on Food Safety and Food Standards, Regulations, and Quality Management
• An appendix on First Aid
• Extended material including the latest ‘recommended dietary allowances’ table; new topic on non-communicable diseases (NCDs); additional information on new packaging options, safety concerns regarding plastics, and smart packaging; dietary guidelines for cancer patients and Naturopathy, and many more.

ONLINE RESOURCES (for teachers)
• Instructors’ manual
• Multiple choice questions for class assessments
• PowerPoint Slides


Table of contents
PART I FOOD SCIENCE
1. Introduction to Food Science
2. Colloidal Systems in Foods
3. Carbohydrates
4. Proteins
5. Fruits and Vegetables
6. Fats and Oils
7. Flavour
8. Browning Reactions
9. Evaluation of Food
PART II FOOD SAFETY
10. Food Microbiology
11. Food Processing and Preservation
12. Food Safety
13. Food Standards, Regulations, and Quality Management
PART III NUTRITION
14. Introduction to Nutrition
15. Carbohydrates in Nutrition
16. Proteins in Nutrition
17. Lipids
18. Water
19. Vitamins
20. Minerals
21. Energy Metabolism
22. Balanced Diet
23. Menu Planning and Mass Food Production
24. Modified Diets
25. New Trends in Foods