Elements of Food Science
ABOUT THE BOOK: This book is intended as a basic in food science for students undergoing undergraduate, diploma, or certificate courses in Hospitality Studies, Hotel Management and Catering Technology. A short theoretical discussion has been given where necessary, in order to recall to the mind of the student. The more salient points has been placed on the qualitative side of the subject to a greater extent. The presentation of food science principles begins with an introduction to food components evaluation of quality factors in food and water. It continues with a study of Carbohydrates, including starches and food at the base of the Food Guide Pyramid bread, cereal, rice as well as vegetables and fruits.
AUTHOR: Arindam Ramaswamy | ISBN: 9789380179148 | YEAR: 2010 | PAGES: 308 | SIZE: 16 x 25 x 2 cm. | BINDING: Hard | LANGUAGE: English
ABOUT THE AUTHOR: Arindam Ramaswamy, Ph.D., is a professor in the Department of Food Science at McGill University in Montreal, Canada, with a specialization in food processing and process engineering. He earned his B.S. from National College, Bangalore and M.S. in Food Technology from CFTRI, Mysore and his Ph.D. in Food Science from University of British Columbia, Vancouver. He teaches undergraduate course in Food Processing, Post Harvest Technology and Advance Food Processing. In the past 18 years at McGill University, Ramaswamy has established a strong research programme in several areas of post harvest technology and food processing, including thermal processing (conventional canning, agitation processing, microwave processing), aseptic processing, ohmic heating, ultra-high-pressure processing, computer simulation and modelling, and the use of an artificial neural network for process calculation, kinetics, optimization and control. He is one of the few scientists in the world to carry out an in-depth evaluation of steam/air media for overpressure thermal processing of foods in flexible containers. In the area of microwave heating, he has established a methodology for quantification of destruction kinetics and has provided convincing evidence for the presence of enhanced thermal effects associated with microwave heating. He is a professional member of the Canadian Institute of Food Science and Technology, Institute of Food Technologists (U.S.), American Society of Agricultural Engineering, and Association of Food Science and Technology (India). He has published many scientific journals and has contributed book chapters and has supervised more than 30 graduate theses.
1. Introduction to Food Science
2. Cereals and Cereal Products
4. Milk and Milk Products
6. Vegetables and Fruits
7. Sugar and Related Products
9. Fats and Edible Oils