Food and Nutrition

Contents: Preface. 1. Food. 2. Food science. 3. Nutrition. 4. Food fermentation. 5. Food engineering. 6. Food manufacturing. 7. Pasteurization. 8. Food microbiology. 9. Food preservation. 10. Cold storage. 11. Beef cattle production. 12. Poultry production. 13. Swine production. 14. Sheep. 15. Spice and flavoring. 16. Biotechnology. 17. Food biotechnology. 18. Distilled spirits. 19. Coffee. 20. Vinegar. 21. Margarine. 22. Fat and oil (food). 23. Milk. 24. Ice cream. 25. Cheese. 26. Butter.

"This text is an introduction to food and nutrition and is compiled and edited primarily for undergraduate students. It is not, however, an elementary text and presupposes knowledge of biology upto junior college level. The inclusion of the greater detail than is usually found in texts of undergraduate level is deliberate. Every concept included in this text has been explained in a lucid style with the help of line diagrams. The uniqueness of this text is greatly due to the blending of the author\'s many years of teaching experience in food science and nutrition." (jacket)