Food Science and Technology

Chemistry, biochemistry, nutrition microbiology, and chemical engineering are all part of the multidisciplinary field of food science and technology, which applies scientific knowledge to address issues related to the food system. It emphasises how crucial food science and technology are to people. The entire food technology workflow, including raw material selection, processing, preservation, and distribution, is covered in this book. This monograph, which is divided into five units, begins with a summary of food processing and storage.

The food industry and larger food system depend on the complementary disciplines of food science and food technology. Food technology converts the fundamental knowledge of food science regarding its characteristics and behaviours into useful applications for food production, distribution, storage, and packaging. They work together to guarantee that our food is scrumptious, secure, nourishing, consistent, and sustainable.

Food science has advanced from the fundamental physical, chemical, and biological reactions that occur during processing to the domains of food engineering, biotechnology, packaging, and consumer impact. Modern processing techniques seek to preserve the fresh foods' maximum organoleptic qualities and properties while simultaneously extending their shelf life. Meeting market demands requires a basic understanding of food, including its composition, necessity, effects of processing, etc.