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Basic Food Science and Technology

Gboyega Orolugbagbe (Author)

The present book is written to acquaint the readers to various functional areas of food science and technology. Greater emphasis is focused on nutritional aspects of cereals and cereal products, pulses, nuts and oilseeds, milk and meat products, egg, sea food, spices, vegetable and fruits, sugar and related products. It also covers food quality and preservation, food adulteration, food microbiology and food packaging. Language of the book is simple, presentation is lucid and unambiguous for easy understanding of the subject matter.

The information contained would be an invaluable asset for the students and teachers in the field of food science and technology, human nutrition, dietetics; food chemists as well as researchers. This book is also a valuable reference source for anyone interested in knowing more about food science and technology.

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About the author

Gboyega Orolugbagbe

Dr. Gboyega Orolugbagbe worked as Professor of Food Science and Nutrition at University of Nigeria, Nsukka. Presently Dr. Orolugbagbe is working as Food Consultant in the area of Food Safety, Quality Systems, HACCP, Sanitation, Food Processing and GMP compliance.

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Bibliographic information

Title Basic Food Science and Technology
Format Hardcover
Date published: 01.01.2017
Edition 1st. ed.
Publisher Agri Horti Press
Language: English
isbn 9789383285709
length 219p., 24cm.