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Food Science and Nutrition, 2e Sunetra Roday (Senior faculty member at the Maharashtra State Institute of hotel Management and Catering Technology (MSIHMCT), Pune)

Food Science and Nutrition, 2e By Sunetra Roday (Senior faculty member at the Maharashtra State Institute of hotel Management and Catering Technology (MSIHMCT), Pune)

Food Science and Nutrition, 2e by Sunetra Roday (Senior faculty member at the Maharashtra State Institute of hotel Management and Catering Technology (MSIHMCT), Pune)

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Summary

Food Science and Nutrition, 2e is the only title that provides a comprehensive and combined coverage of both food science and nutrition. It completely matches the National Council for Hotel Management & Catering Technology (NCHMCT) syllabus.

Food Science and Nutrition, 2e Summary

Food Science and Nutrition, 2e by Sunetra Roday (Senior faculty member at the Maharashtra State Institute of hotel Management and Catering Technology (MSIHMCT), Pune)

The second edition of Food Science and Nutrition has been updated with three new chapters on Fruits and Vegetables, Food Microbiology, and Food Laws and Standards. Divided into two parts - (a) food science and (b) nutrition - the book presents the fundamental concepts of food science and nutrition in a manner that students can understand easily. It also suggests methods for planning nutritionally balanced meals for all ages, and discusses menu planning, nutrient enhancement, and diet modifications.

About Sunetra Roday (Senior faculty member at the Maharashtra State Institute of hotel Management and Catering Technology (MSIHMCT), Pune)

Sunetra Roday is a senior faculty member at the Maharashtra State Institute of Hotel Management & Catering Technology (MSIHMCT), Pune. She has a master's degree in tourism management and has a teaching experience of over 25 years. She is actively involved in consultancy projects and curriculum development of the travel and tourism programme, and has travelled widely in India and abroad.

Table of Contents

1. INTRODUCTION TO FOOD SCIENCE; 2. FOOD SCIENCE CONCEPTS; 3. COLLOIDAL SYSTEMS IN FOODS; 4. CARBOHYDRATES; 5. PROTEINS; 6. FRUITS AND VEGETABLES (NEW CHAPTER); 7. FATS AND OILS; 8. FLAVOUR; 9. BROWNING REACTIONS; 10. FOOD MICROBIOLOGY (NEW CHAPTER); 11. FOOD PROCESSING AND PRESERVATION; 12. FOOD LAWS AND STANDARDS (NEW CHAPTER); 13. EVALUATION OF FOOD; 14. NEW TRENDS IN FOODS; 15. INTRODUCTION TO NUTRITION; 16. CARBOHYDRATES; 17. PROTEINS; 18. LIPIDS; 19. WATER; 20. VITAMINS; 21. MINERALS; 22. ENERGY METABOLISM; 23. BALANCED DIET; 24. MENU PLANNING AND MASS FOOD PRODUCTION; 25. MODIFIED DIETS; 26. NEW TRENDS IN NUTRITION

Additional information

GOR009150228
9780198078869
0198078862
Food Science and Nutrition, 2e by Sunetra Roday (Senior faculty member at the Maharashtra State Institute of hotel Management and Catering Technology (MSIHMCT), Pune)
Sunetra Roday (Senior faculty member at the Maharashtra State Institute of hotel Management and Catering Technology (MSIHMCT), Pune)
Used - Very Good
Paperback
OUP India
20121200
428
N/A
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
This is a used book - there is no escaping the fact it has been read by someone else and it will show signs of wear and previous use. Overall we expect it to be in very good condition, but if you are not entirely satisfied please get in touch with us

Customer Reviews - Food Science and Nutrition, 2e