Nutritional Science and Technology: Concept to Application

The book Nutritional Science and Technology: Concept to Application in  the series, "Bioprocessing in Food Science,” is an excellent resource  for any scientist, engineer, student, or other industry professional  interested in this topic. It covers a wide range of topics, including  human nutrition, technological processes, the health benefits of  fermented foods, and food safety concerns. The content contributors and  editors are experts in the field, and their primary goal is to provide  extensive knowledge about recent technologies in nutritional science and  technology to students, researchers, and industry professionals.

Manufacturers  are looking for new possibilities to occupy a growing share of the  rapidly changing food market, and this book will enable them to make  informed decisions about adopting appropriate processing technology,  implementation, economics, and constraints of different technologies.  The book also provides insights on advances in nutritional science and  technology for healthy and safe nutrition, with maximum illustrations of  how to ensure public health safety and adequate nutrition. Overall,  this book is a comprehensive overview of this study area and a valuable  resource for anyone interested in this field.