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Full Description
Food science encompasses all aspects of taking agricultural food products from the farm to the consumer. This interdisciplinary field encompasses basic and applied biology, microbiology, chemistry, mathematics, business, engineering, physics, and other disciplines. Food scientists aim to develop safe and high-quality food products that are profitable for all sectors of agriculture. Food science students can also participate in national competitions such as Dairy Judging, Meats Judging, New Product Development, and the Research Chefs Association.
The book provides an insight into the principles and evaluation practices related to starch, fruits and vegetables, milk and milk products, egg foams and emulsions, meat, fats and oils, sugar and jaggery cookeries, and preservation techniques such as drying and dehydration of fruits and vegetables, jams and jelly making, fruit juices, squashes, and pickling.
Contents
1. Starch Cookery
2. Leavening Agents
3. Pulse Cookery
4. Vegetable Cookery
5. Milk Cookery
6. Preparation of Milk Products
7. Egg Cookery
8. Meat Cookery
9. Poultry Cookery
10. Fish Cookery
11. Fats and Oils Cookery
12. Sugar Cookery
13. Sensory Evaluation
14. Bakery Products
15. Food Preservation Technologies: Drying of Foods
16. Food Preservation Technologies: Processing of Fruit Products
17. Food Preservation Technologies: Processing of Pickles
18. Processing of Dairy Products
19. Preparation of Ready to Serve Beverages
References
