Textbook of Food Science and Technology

This book is a comprehensive and student-friendly guide designed to meet the academic and professional needs of learners in this dynamic field. Food science and technology is a rapidly evolving discipline that bridges fundamental science with real-world applications in nutrition, food processing, safety, and innovation. This thoroughly revised edition integrates classical principles with contemporary advancements in food science, including emerging processing technologies, food safety regulations, sensory evaluation, nutrition, preservation techniques, and sustainable practices. The book covers a wide range of topics, ranging from cereals, pulses, milk, fruits and vegetables to meat products, beverages, spices, fats, oils, and food adulteration, presented in a clear, systematic, and accessible manner. Richly supported with tables, flowcharts, diagrams, and illustrations, the text simplifies complex concepts and enhances conceptual clarity, making it ideal for both learning and revision. The content is aligned with the syllabi of BSc and MSc courses in home science, food science and technology, nutrition, agriculture, and horticulture, and is equally valuable for aspirants preparing for NET, JRF, SRF, and other competitive examinations. With its balanced blend of theory, practical relevance, and updated scientific knowledge, this book serves not only as a trusted academic textbook but also as a useful reference for teachers, researchers, food industry professionals, and anyone seeking a deeper understanding of the science behind food.