Food Technology

"Food science is a broad industry that is necessary in the modern world. As the demand for specific recipes and food items, such as low fat, low carbohydrate, and low sugar grows, the food science industry continues to expand. Food science is the discipline of applied science dedicated to the study of food. It is not just limited to chemistry alone but is a combination of various disciplines like biology, biochemistry, engineering, molecular biology and genetics, nutritional and health science and microbiology which is aimed at providing a better understanding of food components and materials, their conversion to healthy and safe products and delivery to the consumers. The several ongoing technical advancements in order to enhance the supply of food and to increase the well-being of the growing population are discussed. Food Technology teaches students to cultivate and process food materials using technology so that it can be products with high use value and an even higher selling value. On the other hand, food materials will have high good nutritional value and fit for consumption. Food processing helps to retain the taste and removes contaminants in the food product, resulting in better production quality and easier marketing of the food product. Modern food processing methods are the secret to today's thriving supermarkets. Additional nutrients may be added during food processing and processed food is less susceptible to spoilage. Some of the methods used are spray drying, juice concentrates, freeze drying and the addition of artificial sweeteners, dyes and preservatives Production to consumption food system is complex and our food which is diverse, tasty, nutritious, safe and less costlyasily accessible. Technological advancements should be accel-erated in order to feed the growing population,This edition is thoroughly revised chapter by chapter basis and new topiesafe added in this edition. This 4th Edition of 'FoodTechnology covers all aspects of selection, preservation, processing, packing nutritious and wholesome of food in application to food science. This includes the production of appealing, marketable invulnerable and often long shelf food products, according to the consumer, rarely by food engineers. It seeks to provide a full sonuce of accurate knowledge onrecent developments in the area of food processing and technology.''--Back cover