Handbook of Food Science, Catering Technology & Kitchen Management

This Handbook gives readers both basic and advanced perspectives on the subject. The handbook provides an introduction to food, food types, food energy and agriculture with special focus on functional food, nitrification, whole foods, staple food, medical food, etc. Themes like food energy, bioenergetics, and bio-energy balance are also covered. An overview of grains, flours, breads and select food items is provided in detail. Health foods, vegetables, soups, poultry, milk and milk products are discussed briefly with highlights on alfalfa, frozen vegetables, canned food, food stock, egg, egg yolk, cottage cheese, smoked cheese, farmer cheese and butter. An overview is made herein about livestock, meat processing, meat packing, poultry and animal husbandry. This handbook also describes basic facts about food microbiology, food engineering, food chemistry, food technology, food preservation, food irradiation and food packaging. Advanced concepts regarding nutrition, malnutrition and applied nutrition has been analysed with focus on nutritional scale. Similarly, an introductory overview is provided about food service, cafeteria and restaurant with special focus on distribution, management and institutional aspects. Various aspects and listings about culinary science and arts are covered with select highlights on culinary vegetables, root vegetables, vegetable juices, culinary herbs, spices, fruits and edible seeds. This handbook also deals in detail the subjects like food studies, gastronomy, catering and airline meals. Select case studies of global food service operators are made for understanding the applied aspects. An overview of oenology, wine tasting and food matching is provided. Select case studies of food universities, research institutes and research centres are made.