Food and Nutrition Science
This book provides thorough information about food science and nutrition. It gives insights into the role of nutrition in food and how it is essential for the human body. It will help the readers in keeping pace with the rapid changes in this field. With the precise aim of enhancing students' skills through a detailed analysis of diverse topics such as food processing, dietary guidelines, nutritive value, and food. Divided into four parts, each to address the broad components of food science and nutrition, this book is a course-defining learning asset that will benefit students and hardened food professionals. An important feature of the NEP- 2020 syllabus is the introduction of co-curricular courses each semester. In the first semester, students are expected to study a co-curricular course on Food and Nutrition.
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