Elements of Food Science, authored by Safia Jan, serves as an essential academic reference for students pursuing degrees in foods, nutrition, and related scientific fields in India. This comprehensive hardback publication meticulously explores key concepts in food science, with a focus on practical applications and scientific principles. Each of its four sections breaks down significant topics such as food assessment, the chemistry of colloids, and cooking methods for various food categories, ultimately providing students with the foundational knowledge required to succeed in their studies and careers. The text details crucial areas like sugar cookery, starch, milk, and egg cookery, as well as the fortification of different food items, thereby ensuring that readers gain a thorough understanding of the complexities involved in food science.
Key Features
| Features | Description |
|---|---|
| Author | Safia Jan |
| Format | Hardback |
| Target Audience | Undergraduate and postgraduate students in foods and nutrition |
| Comprehensive Coverage | Includes sensory evaluation, colloidal chemistry, major cooking techniques |
| Structure | Divided into four detailed sections |
| Relevant Topics | Food assessment, sugar cookery, food fortification, meat cookery |
| Educational Focus | Designed to meet the needs of Indian university students |
| Practical Applications | Provides real-world applications of food science concepts |
| Attributes | Description |
|---|---|
| Title | Elements of Food Science |
| Author | Safia Jan |
| Binding | Hardback |
| Publication Type | Academic Textbook |
| Target Audience | Students and educators in foods and nutrition |
| Sections | Four Sections covering essential food science topics |
| Chapters | 12 Chapters addressing various food science concepts |
| Language | English |
| ISBN | Available on request |
| Publisher | Not specified |
Key Words
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private limited company
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We at NIPA when look back at the journey that started 47 years ago, we feel humbled. Sh Shree Pal Jain, the Founder, started the firm with just one room, one table and a set of chairs; with his sheer dedication, hard work, commitment and to develop everlasting relationships, throughout these nearly five decades have developed a customer centric and value-based company.
Brand: NIPA
Country Of Origin: India
This publication offers a solid scientific foundation in food science. It has been designed to fulfill the needs of Indian university students pursuing undergraduate and postgraduate degrees in foods, nutrition, and related fields. The text covers all essential topics and provides a comprehensive overview of food items. It is divided into four sections. The first section, comprising chapters 1-3, primarily focuses on the assessment of food, the colloidal chemistry of food, and sugar cookery. Chapter 4-6 of the second section delves into starch, milk, and egg cookery in detail. The third section (chapters 7-10) sheds light on vegetables, fats, pulses, and food fortification. Lastly, the final section (chapters 11-12) deals with meat cookery and food adulteration.
This publication offers a solid scientific foundation in food science. It has been designed to fulfill the needs of Indian university students pursuing undergraduate and postgraduate degrees in foods, nutrition, and related fields. The text covers all essential topics and provides a comprehensive overview of food items. It is divided into four sections. The first section, comprising chapters 1-3, primarily focuses on the assessment of food, the colloidal chemistry of food, and sugar cookery. Chapter 4-6 of the second section delves into starch, milk, and egg cookery in detail. The third section (chapters 7-10) sheds light on vegetables, fats, pulses, and food fortification. Lastly, the final section (chapters 11-12) deals with meat cookery and food adulteration.
Content
01: Sensory and Objective Evaluation of Foods 02: Colloidal Chemistry 03: Sugar Cookery 04: Starch Cookery 05: Milk Cookery 06: Egg Cookery 07: Vegetables and Fruits 08: Fats and Oils 09: Pulses and Legumes 10: Fortification and Enrichment of Foods 11: Meat, Fish and Poultry 12: Food Adulteration
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