Description

Food science focuses on a variety of fields, including biology, chemical engineering, and biochemistry, in an effort to better understand food production and, eventually, enhance consumer food products. Food scientists investigate the chemical, microbiological, and physical characteristics of food in their capacity as field stewards. Food biotechnology is a tool that can be applied to numerous fields, such as food science, nutrition, dietetics, and agriculture. To improve the food we eat and how it is produced, food biotechnology makes use of what is known about genetics and plant science. It is crucial to determine the most significant factual messages and to present them in a clear and succinct manner because the subject of food biotechnology continues to be complicated and perplexing. Then, presenting one or more evidence-based arguments can support this understanding. Scientists employ food biotechnology to improve the production, nutritional value, safety, and flavour of food. An overview of food components and an assessment of the elements that affect food and water quality set the stage for the discussion of food science fundamentals. The book contains knowledge that will be helpful to those working in the food chain, including food engineers, chemists, biologists, ingredient suppliers, and others.