Encyclopedia of Library Information Science,10 Volume Set Olen L. Harman

The book aims at imparting basics of the subject besides latest trends in the evolution of technologies and important industrial practices. Besides the technological aspects, adequate emphasis has also been laid on the quality aspects and adequate knowledge input required for a student or professional in food science and technology. Food science is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutrition and leads through the scientific aspects of food safety and food processing, informing the development of food technology. Food technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe food. Food science is the study of the physical, biological, and chemical makeup of food; the causes of food deterioration; and the concepts underlying food processing. Food scientists and technologists apply scientific disciplines including chemistry, engineering, microbiology, and nutrition to the study of food to improve the safety, nutrition, wholesomeness and availability of food. Food Science deals with the processing of raw agricultural produce into food products that are acceptable for human consumption. A Food Scientist possesses the skills necessary to convert these raw materials into the safe, attractive food products and beverages available on our supermarket shelves. Food Scientists constantly seek to improve existing techniques by which new products are developed, processed, packaged, stored and transported. Designed to be sued by students that may not have an extensive background in the sciences, this outstanding text does not, however, avoid coverage of complex elements of food science; rather it explains them in a way that facilitates their understanding.