Food Technology

The essential goal of Food Technology: Objective Food Chemistry and Nutrition is to provide complete and simplified reach out to understanding of the basic Food Chemistry & Nutrition to the students of the Food Technology. This book has 09 chapters containing short notes and multiple-choice questions on Carbohydrates, dietary fibre, starch. Proteins, Lipids, Pigments, Food flavours, Enzymes, Nutrition, balanced diet, essential amino acids and essential fatty acids, protein efficiency ratio, water soluble and fat-soluble vitamins, role of minerals in nutrition, co-factors, anti-nutrients, nutraceuticals, nutrient deficiency diseases. Chemical and biochemical changes: changes occur in foods during different processing.
The book is also beneficial to students preparing and having ambition of higher studies or going to appear in competitive examination such as GATE/NET/ARS/FSSAI examination etc. This is also valuable to the students of the Food Processing, Dairy and Food Engineering, Food Science and Technology, Process and Food Engineering, Food Technology, Dairy Science and Technology, Post-Harvest Engineering and Technology, Agricultural Structure and Process Engineering, Horticulture (specialized in Post-Harvest Technology) and Home Science (Food and Nutrition) etc., and also those are preparing for the competitive examination such as ICAR/CSIR/UGC fellowships, NET, ARS, SRF, JRF, and for the written exam and interviews of RA/SRF/SMS/Assistant Professor, Food Safety officers, Food inspector, Public analyst and also for national and multinational food process industries and so on.