Fundamentals of Food Science and Nutrition

This is a comprehensive textbook that provides a clear, concise understanding of food science, nutrition, food processing, and preservation. It covers the composition, structure, and functions of nutrients and their role in human metabolism, while also addressing food spoilage and preservation methods. The book explains the importance of phytochemicals, emphasizing their role in metabolic functioning, without categorizing them as harmful. Written in simple language, it serves as an essential resource for students and professionals alike, offering practical information for better understanding of food science and nutrition. Highly recommended for anyone looking to learn about the nature, processing, and preservation of food, this text also promotes healthy eating and disease prevention.