Introducing Food Science

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Authors

  • R. Balasasirekha

Abstract

Introducing Food Science authored by Robert L. Shewfelt, Alicia Orta- Ramirez and Andrew D.Clarke overviews the food issues, basic principles of food science, commercial food products and food labelling, packaging and recent trends in the principles of nutrition. The Section I emphasises on food safety issues, healthiest foods and on the foods we eat. Food safety on issues gives insights on foods in the news, unsafe foods, harmful microbes, hazards when food goes bad from the journalist point of view to the classrooms. Taking care of expiry date, preserving foods by different methods, the preservatives used are also emphasised. Governmental regulations of food safety and quality are also introduced.

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Published

2017-03-01

How to Cite

Balasasirekha, R. (2017). Introducing Food Science. The Indian Journal of Nutrition and Dietetics, 54(1), 115–116. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/14794

Issue

Volume 54, Issue 1, January-March 2017

Section

Book Review

License

All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).

Please contact us at editor@informaticsglobal.com for permissions related to commercial use of the article(s).

 

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