Aspects of Food Science and Nutritional

Description

A very interdisciplinary applied science is food science. It includes ideas from various disciplines, including biochemistry, chemical engineering, and microbiology. The study of nutrition focuses on how the body reacts metabolically and physiologically to food. The study of nutrition is becoming increasingly concerned with metabolism and metabolic pathways—the biochemical steps by which substances in living organisms transform from one form to another—as a result of developments in molecular biology, biochemistry, and genetics. Food Science and Nutrition is a thorough textbook created to fulfill the demands of students studying hospitality studies, hotel management, and catering technology. All facets of food, nutrition, and human health are thoroughly covered in Food Science and Nutrition. This book aims to give readers a comprehensive and current understanding of food science and nutrition, explaining the nutritional value of the science of food and its nutrition. As the project has advanced, so needs a textbook that clearly explains foods' composition and physical properties and covers some of the significant factors that affect their nutritional value. The goal of this book's writing was to provide readers with all the knowledge necessary to handle food technically and scientifically while maintaining its nutritional value. The book starts by taking a comprehensive look at the complexities of food science, including its importance, the methods and concepts that underpin it, the creation of foods, the disciplines and food-related issues involved, etc.