Introduction to Food Sciences: The science of Food

IntroductionFood sciences is a very expended field and it has a never ended scope. This book is a masterpiece and for all beginners who want to know the basics of food sciences. This book consists of all basic concepts that a food scientist should know to start is a bachelor's education. This book consists of all basic concepts like food safety, food security, food preservation, food contaminations, and food chemistry. This book discusses the complex chemistry of food carbohydrates like sugars, monosaccharides, Disaccharides, and polysaccharides. The preservation techniques like food concentration, dehydration, and food additives are also a part of this book. Food industries process the food and convert the raw material into the finished product. There is always a challenge for the food industries to deal with the food during the time of processing, storage, transport, and distribution. This book can clear your basic concepts like the complex concepts of food preservation, food microbiology, food additives, food chemistry, and vicinity. Book Description This E-book is a complete description of the basics of food sciences. Food sciences is a very broad field and its scope falls on a very broad spectrum. This book is very helpful for beginners who want to flourish their careers in food sciences and nutrition. It covers all important topics like food chemistry (Carbohydrates, proteins, lipids, vitamins), food nutrition, classification of food commodities, food spoilage, and rancidity. Food borne-illnesses and food safety/security are also a part of this E-book. Food additives including food colours, stabilizers, emulsifiers, humectants, thickeners, and jelling agents are also a part of this group. Key features-Improves the concepts of food nutrition and food chemistry -Help to understand the basics of essential nutrients-Provides theoretical concepts about food preservation techniques -Provides basic information related to food additives-Provides general information about food sciences scope What you will learn After reading this book, you will be able to understand about nutrients, food additives, food safety, and food-borne illnesses. You will learn about the techniques through which we can improve the shelf-like of food commodities. This book also covers the complex chemistry of carbohydrates and other important nutrients like proteins, vitamins, lipids, and fats. Who this book is for This book is for: -Food Engineers -Food technologists -Chemical Engineers (Those who are serving food industries as lab chemist, QC officers, and R&D officers) -Food nutritionists -Food professionals (Those who are working in food industries as quality officers, lab supervisors, product development officers, product audit chemists, and vicinities) -Food safety compliance staff Table of Contents -An introduction to food sciences -Food constituents -Classification of food commodities -Food spoiling agents -Food additives -Food preservation About the Author A Co-Authored Book: This book is written by Nouman Tariq who is a Food Engineer. He is a passionate Food Engineer with a superb work ethic. He has an interest in food sciences, physical properties of food materials, food processing technology, quality compliance, and audits (Process and Product) of food industries. He current aims are to write authentic books related to food sciences, food technology, food engineering, chemical engineering to help millions and trillions of food professionals and students to boost their career. Muhammad Waseem Akbar is a food engineer by education. He is expert in nutritional, health and processing courses. He noticed that the bookish knowledge of diseases concerned with nutrition is present a lot in our society. Almost everyone has fatigue issues, stunting, stress problems and improper eating patterns lead towards life-ending diseases.