Food Science and Nutrition, 2/e

The second edition of Food Science and Nutrition, with its expanded coverage of topics, is a comprehensive textbook aimed at students of undergraduate, diploma, or certificate courses in hotel management, hospitality studies, and catering technology.Divided into two parts—food science and nutrition—the book presents the essential concepts of food science and nutrition in a lucid style. The text begins with the principles of food science, such as carbohydrates, proteins, fruits and vegetables, fats and oils, flavour, browning reactions, food processing, and colloids,  before moving on to discuss  the various aspects of nutrition such as energy, macronutrients, balanced diet, menu planning and mass food production, modified diets, and new trends in nutrition.