The Study of Food Science and Nutritional Value explores the intricate relationship between food, nutrition, and health, emphasizing the importance of sustainable and nutritious diets for a growing global population. With the challenge of providing healthy diets for 9 billion people by 2050, this book delves into food production, preservation, and processing to improve nutrient quality, reduce food loss, and extend shelf life.
The book covers the biological and chemical structure of food, the role of nutrition in disease prevention, and the impact of globalized food systems on dietary habits. Readers will gain insights into key topics like food processing, microbiology, and the differences between healthy and unsanitary foods. It also highlights the challenges of undernutrition, obesity, and diet-related diseases caused by evolving lifestyles and dietary patterns.
This comprehensive guide is perfect for students, researchers, and anyone passionate about understanding food science, nutrition, and global health.
