“Principles of Food Science and Nutrition” is an exhaustive examination of the dynamic relationship
between the foods we consume and our overall health. This enlightening book explores the fundamental principles that regulate the disciplines of food science and nutrition, providing readers with a deeper
comprehension of the intricate processes that shape our dietary choices and influence our health. This book, authored by renowned nutrition and food science experts, combines cutting-edge research with real-world
applications to provide a comprehensive overview. Each chapter covers everything from nutrition’s basics and
the body’s functions to food production, storage, and consumption. The reader will get an understanding of
the science that lies behind the preparation of food, as well as the implications that various cooking techniques
have on the preservation of nutrients, and they will investigate the cultural and sociological factors that define our dietary practices. This book provides you with the knowledge and skills necessary to traverse the ever-changing environment of food science and nutrition, regardless of whether you are a student, a health
professional, or just someone who is enthusiastic about making educated dietary choices