Food Science (Paperback, Sumati R Mudambi, Shalini M Rao, M V Rajagopal)

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Publication Year	2024 November
Book Type	Textbook
Table of Contents	Contents: * Nature of Food Study * Basic Chemistry of Foods * Food as a Source of Nutrients * Basic Food Groups and their Nutrient Contribution * Food Preparation and Processing Techniques * Effect of Preparation and Processing on Food Components * Food Acceptance and Sensory Evaluation of Foods * Water * Carbohydrates in Foods * Protein Foods of Plant and Animal Origin * Oils and Fats * Vegetables * Fruits and Fruit Preparations * Beverages?Tea, Coffee, Fruit Juices and Others * Spices and Flavouring Agents * Food Preservation * Home Scale Methods of Food Preservation * Food Sanitation and Hygiene * Food Borne Diseases * Food Laws and Food Standards
Number of Pages	244
Net Quantity	1

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Sumati R Mudambi received her M.Sc. (Biochemistry) from Mumbai and Ph.D. (Foods and Nutrition Biochemistry) from University of Wisconsin. She has got teaching experience at Indian Universities (Delhi, Mumbai and Kerala) and Nigeria (Nsukka and Ibadan). Presently, she is involved in preparing more books in the areas of Nutrition and Food Science. Shalini M Rao was a Lecturer in Foods & Nutrition at the SNDT College of Home Science, Pune. She obtained her BSc. and MSc. in Foods & Nutrition from the SNDT Women's University, Mumbai. She has taught undergraduate courses in Food Science for over ten years. M V Rajagopal received his M.Sc. (Organic Chemistry) from Mumbai and Ph.D. (Food Industries and Food Microbiology) from University of Wisconsin. He developed plants to manufacture canned, frozen, baked and dehydrated foods in India and Nigeria. He served at the Federal Institute of Industrial Research, Nigeria as the Head of Food Technology Division.

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Degree/Diploma	Degree, Diploma
Specialization	Home Science, Food Technology, Hotel Management, Biotechnology, Agriculture

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