I am very happy to present this first edition of the book “Biochemistry and Nutrition in Food Technology” is a suitable book for anyone interested in understanding the scientific principles behind food processing, preservation, and nutrition. This book would be particularly useful for students pursuing degrees in food science, food technology, nutrition, food chemistry, Chemical Engineering or related fields. It can also be valuable for professionals working in the food industry who seek a deeper understanding of the chemistry and nutritional aspects of food.
Additionally, individuals interested in learning about how food is formulated, processed, and preserved to enhance its safety, quality, and nutritional value would find this book informative and insightful. Whether you’re a student, researcher, or industry professional, “Food Chemistry and Nutrition in Food Technology” can serve as a comprehensive resource to your understanding of the intricate relationship between food chemistry, nutrition, and food technology.
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The subject matter is divided into five chapters, with a sufficient number of illustrative examples provided in each. The entire content has been thoroughly revised, arranged in a proper order, and supplemented with simplified diagrams. It has been meticulously checked for errors and presented in a language that is easily comprehensible for students pursuing diplomas or degrees in Engineering, Technology, or the Arts with a focus on food fundamentals.
Additional material has been included as needed to enhance the comprehensiveness of the book. I extend my gratitude to the staff members of Food Technology departments across Tamil Nadu for their recommendations in the first edition. I am optimistic that both students and staff will find the content of the book valuable. I welcome and value suggestions and comments from students and staff alike to further enhance the quality of the book.
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