This book provides an comprehensive overview of food science, covering topics such as food composition, food processing, food preservation, and food safety. The book is designed for students of food science, nutrition, and related fields.
While the book is a cornerstone for undergraduate (B.Sc.) students, it also serves as a reliable reference for postgraduate (M.Sc.) students. Its companion volumes, Nutrition Science and Dietetics , are equally respected, with the latter now in its 9th edition. Together, these works form a comprehensive library for anyone studying food and nutrition. food+science+book+by+b+srilakshmi+pdf
The book's popularity is evident in its numerous updated editions, ensuring it remains a current and valuable resource. | Edition | Publication Year | Page Count | Key Updates | | :--- | :--- | :--- | :--- | | | 1997 | - | - | | 3rd Edition | 2003 | 401 | - | | 4th Edition | 2007 | - | - | | 5th Edition | 2010 | 462 | - | | 6th Edition | 2015 | 490 | Multi-colour edition, improved illustrations | | 7th Edition | 2018 | 494 | New full chapter on nutraceuticals, details on organic food, global cuisine | | 9th Edition | 2025 | 556 | New chapter on food fortification (FSSAI guidelines), updated Indian nutritive tables, latest trends | This book provides an comprehensive overview of food
The oxidative and hydrolytic pathways that degrade fats and oils, alongside prevention strategies using antioxidants. 3. Preservation, Processing, and Microbiology Its companion volumes, Nutrition Science and Dietetics ,
Distinguishing between non-enzymatic browning driven by amino acids versus pure sugar breakdown.