Food Science (Multi Colour Edition) by B. Srilakshmi
is a detailed and accessible textbook covering all aspects of food science. It explores the key concepts in food chemistry, microbiology, food processing, and nutrition. The book uses vibrant illustrations and clear language to break down complex topics, making it suitable for students and professionals alike.
One of the highlights of the book is its comprehensive coverage of food ingredients, such as carbohydrates, proteins, and fats, as well as food preservation techniques. It also discusses the role of microorganisms and enzymes in food spoilage and safety. The updated edition emphasizes food quality, safety, and nutritional value, ensuring readers understand the link between diet and health.
B. Srilakshmi brings years of experience into the book, offering both theoretical knowledge and practical insights. The case studies and examples provided help to connect theoretical concepts to real-world applications. Furthermore, Food Science (Multi Colour Edition) addresses modern trends such as the impact of biotechnology on food production, keeping the content relevant and up to date.
The book is designed to be user-friendly, with each chapter building logically on the last. Its well-structured format, combined with practical examples, makes it a valuable resource for both academic study and industry professionals. Food Science (Multi Colour Edition) is an indispensable guide for anyone interested in understanding the science behind food and nutrition.
