This book has been designed to cater to the need for a reliable source of Information on food science and technology. Food technology may be, in a non-official marmer be described as a field concerned with making raw food edible, transfer of food form a time and place of plenty to a time and place of want, and place of plenty to a time and place of want, and bring within its purview hygienic methods of preparation of food, storage, transport, control of microbes, and safety. The book addresses all these concerns, and elucidates on each of these issues is as comprehensive a manner as possible. Elaborating on the numerous techniques related to these issues, it also highlights the current trends and developments in this field. Under cover are also the emerging topics, like those of genetically modified crops.
