Chemistry, biochemistry, nutrition microbiology, and chemical engineering are all part of the multidisciplinary field of food science and technology, which applies scientific knowledge to address issues related to the food system. It emphasises how crucial food science and technology are to people. The entire food technology workflow, including raw material selection, processing, preservation, and distribution, is covered in this book. The food industry and larger food system depend on the complementary disciplines of food science and food technology. Food technology converts the fundamental knowledge of food science regarding its characteristics and behaviours into useful applications for food production, distribution, storage, and packaging. They work together to guarantee that our food is scrumptious, secure, nourishing, consistent, and sustainable. Food science has advanced from the fundamental physical, chemical, and biological reactions that occur during processing to the domains of food engineering, biotechnology, packaging, and consumer impact. Modern processing techniques seek to preserve the fresh foods' maximum organoleptic qualities and properties while simultaneously extending their shelf life. Meeting market demands requires a basic understanding of food, including its composition, necessity, effects of processing, etc. Food science and technology is the understanding and application of science to satisfy the needs of society for sustainable food quality, safety and security. At several universities worldwide, degree programmes in food science and technology have been developed in the past half-century. The aim of the text is to provide food science and technology graduates with the ability, through multidisciplinary studies, to understand and integrate the scientific disciplines relevant to food. They would then be able to extend their knowledge and understanding of food through a scientific approach, and to be able to apply and communicate that knowledge to meet the needs of society, industry and the consumer for sustainable food quality, safety and security of supply.
Jean Adams trained in medicine before completing a PhD on socio-economic inequalities in health. This was followed by an MRC Health of the Population fellowship and an NIHR Career Development Fellowship both exploring influences on health behaviours and socioeconomic inequalities in these. During these fellowships Jean was appointed Lecturer, then Senior Lecturer, in Public Health at Newcastle University. Jean moved to Cambridge University to join the MRC Epidemiology Unit and CEDAR in 2014 where she helped establish the Dietary Public Health group. She became Programme Leader in the newly formed Population Health Interventions programme in 2020, and was appointed Professor of Dietary Public Health in 2022. Jean's research focuses on population-level influences on, and interventions to improve, dietary public health. She conducts observational, evaluative and theoretical work exploring how social, fiscal and physical environments influence what people eat and how these can be changed to help people eat better. Current and recent examples of research leadership include evaluations of the UK 'soda tax', 'junk free' supermarket checkouts, calorie menu labelling and food marketing restrictions. Jean has been academic director of Cambridge's MPhil in Public Health since 2017. She led development of and is the inaugural academic director of the new MPhil in Population Health Sciences which will welcome its first students in October 2021.
| Preface 1. Elements of Food Science 1.1 Definition of Food 1.2 Constituents of Food, Properties and their Significance 1.3 Quality Attributes of Food 1.4 Aroma of Food 1.5 Food Safety 1.6 Food Biotechnology 1.7 Food Evaluation 1.8 New Products and Equipments 2. Introduction to Food Science as a Discipline and Modern Developments 2.1 Food Analysis and Chemistry 2.2 In the Diet Classficiation 2.3 Miscellaneous Applications 3. Food Basics 3.1 Food Source 3.2 Food Chain 3.3 Food Safety 3.4 Food Constituents 3.5 Food Industry 3.6 Food Processing 4. Food from Plant Sources 4.1 Food Grains 4.2 Grain Legumes 5. Foods of Animal Origin 5.1 Food Safety 5.2 Meat and Meat Products 5.3 Eggs and Egg Products 5.4 Milk and Milk Products 5.5 Fish And Fishery Products 6. Other Foods 6.1 Comfort Foods 6.2 Health Foods 6.3 Nutraceuticals 6.4 Ayurvedic Medicinal Foods 6.5 Genetically Modified Foods 6.6 Infant Foods |
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$280.00