Food Science Part 1 of Food Safety and Quality Management

This book "FOOD SCIENCE: Part 1 of Food Safety and Quality Management" is comprehensively illustrated for the students-teachers community hailing from various branches of engineering and technology strictly as per the Universities in India. The book shortly known as 'Food Science' encompasses 3 chapters with accordance to the established syllabus. The three chapters are Chapter 1 - Food Classification, Chapter 2 - Food Adulteration, and Chapter 3 - Food Preservation. Each chapter consists of methodical introduction, discussion of basic principles, processes, systematic approach and data on food quality, applications and significance. For a hands-on learning experience (30 years), the most important university short questions and essay questions bank are included at the end of all three chapter. Constructive criticisms, comments, feedback and suggestions for improvement of this book are welcome. Though this book is written as "Food Science (Food Safety and Quality Management - Part 1)" textbook for all programmes of engineering and technology to the length and breadths of India, it is also designed as a handbook for Chemistry and Biology students at Indian Universities. Additionally, this book is a source of information for all intended for services in food science.