Food Science: Experiments and Applications

Descriptions

The book offers the first practicaI experience in food silence and deals with the basic reactions and changes that take place in foods when combined, cooked, treated and stored for use as required. The text is divided into six units comprising 16 chapters dealing with the structure, composition and properties of foods rich carbohydrates, proteins and fats; food preservation methods; food adulterants, their detection and prevention of adulteration; along with the techniques of food evaluation. There are 55 experiments in,each followed by practice exercises designed to enhance the knowledge of students In the science of food and its applications to everyday food preparation. These have been further highlighted through colour plates to enable the student to relate them to traditional foods prepared and consumed in India. The colour plates present some foods and dishes prepared using the properties of food components to advantage. The exercises present ideas for designing more experiments and encourage creative thinking, providing a practical, Interesting and motivating experience for the students, teachers and all with the production and service of food.

Specifications

ISBN	9788123916934
Published Year	2019
Binding	Paperback
Subject	Food Science & Technology
Pages	314
Weight	0.4 (In Kg)
Dimension	17 × 5 × 1.2
Readership	BSc Home Science

About the Author

M

Mohini Sethi

Mohini Sethi, PhD Dr. Mohini Sethi holds a PhD from the University of Delhi and a degree in Food Management from London. She is former Reader, Department of Food and Nutrition, Institute of Home Economics, University of Delhi, and has over 33 years of teaching experience at undergraduate and postgraduate levels across various Indian universities. She has guided research at master’s and doctoral levels and presented papers at national and international forums, chairing several sessions. She has seven publications to her credit and has contributed chapters to numerous books. She has served as a subject expert for UPSC, RPSC, UGC, NCERT, IGNOU, and NIOS. Dr. Sethi has also worked as a consultant to various organizations and is actively involved in voluntary teaching and community counseling. She is a life member of several professional bodies, including the Nutrition Society of India and AFST(I).

View More Books

E

Eram S Rao

Eram S. Rao, MSc, PhD Dr. Eram S. Rao holds an MSc in Food Science and Nutrition from SNDT University, Mumbai, and a PhD from Barkatullah University, Bhopal. Her early research at BARC, Mumbai, focused on food irradiation and packaging. With over 15 years of teaching experience at institutions such as Lady Irwin College, Maulana Azad Medical College, and IHM Pusa, she is currently Associate Professor, Department of Food Technology, Bhaskaracharya College of Applied Sciences, New Delhi. She developed the first e-learning program in Foods and Nutrition for NISCAIR (CSIR) and the first computer software in Clinical Nutrition and Dietetics. She has authored and edited several publications and serves as subject and technical expert for IGNOU and the Ministry of Food Processing Industries (MOFPI). She is also Academic Coordinator for NIFTEM and a life member of AFST(I).

View More Books

e-CBSPD App

Free with book purchase

Start eLearning