Food Science and Nutrition (Book with DVD)

Food Science is the multidisciplinary study of food and the application of knowledge thus gained to the evelopment of food products and processes, the preservation and storage of foods, and the assurance of food safety and quality. Food science draws from many disciplines such as biology, chemical engineering, and biochemistry in an attempt to better understand food processes and ultimately improve food products for the general public. In food science, we study the physical, microbiological, and chemical makeup of food. Food scientists are responsible for developing the safe, nutritious foods and innovative packaging that line supermarket shelves everywhere. As we all understand very well, health is a very complex topic. There are millions and millions of dollars that get invested in TV shows, pills, products, services, etc. that try to teach people about what health is and how to keep a healthy body both inside and out. When you get bombarded with so much information, whether it is from your doctor, government programs, or commercial products, it becomes hard to create your own personal game plan on what healthy life habits you should be developing. To maintain a healthy heart, active brain and optimally working muscles, a balanced diet that provides proper nutrients to body is essential. These nutrients provide energy as well as stronger bones, muscles and tendons. Nutrients also aid in the regulation of bodily processes, like blood pressure and digestion. So information related to nutrition is an essential component in improving dietary habits and food choices, in order to reverse the under nutrition and improve the nutritional diagnosis. This text book looks at the aspects of food science and nutrition.