‘Food’ is the most basic necessity for survival of any living being. Quality of food is responsible for quality of health. Hence ‘Food Science’ is closely associated with the health, i.e. medical science. This encyclopaedia in three volumes is a veritable mine of authoritative information on diverse aspects of food science as a whole. All the entries are judiciously selected from the reliable sources and arranged in alphabetical order. Basic concepts and technicalities are elaborately explained with suitable diagrams wherever necessary. This encyclopaedia will prove vade-mecum for students, scholars and professionals from different disciplines viz. home science, health education, medicine, food processing and preservation, pharmaceuticals, hotel and catering industry and many more.
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