Objective Food Technology

Contents: Foreword. Preface. 1. Cereal technology I. 2. Cereal technology II. 3. Grain technology. 4. Oils and pulses technology I. 5. Oil and pulses technology II.  6. Fruits and vegetable technology. 7. Eggs and fish technology. 8. Dairy technology I. 9. Dairy technology II. 10. Meat and meat products. 11. Food microbiology I. 12. Food microbiology II. 13. Food microbiology III. 14. Food process engineering I. 15. Food process engineering II. 16. Food attributes. 17. Bakery and confectionary products. 18. Food laws and regulations. 19. Food production trends and programmes. 20. Food chemistry. 21. Principles of food preservation. 22. Miscellaneous.

Though there are several books one comes across which take care of problems asked in examinations, but they are conventional and provides solution with the help of detailed solution. But this book Objective Food Technology has been specially designed and written covering wide range of topics in accordance with the food syllabus of various competitive examinations. This book has been authored by two youngsters Er. Murali Naik Kethavathu and Er. Deepika Balfour. We hope that a thorough reading of this book would create an interest among the students and enable them to answer any type of questions asked in the examination of Food Technology and related discipline