This TEXTBOOK OF FOOD SCIENCE, NUTRITION AND SAFETY has been written exclusively for the students of all the Institutes of Hotel Management. The book has strictly followed the syllabus and guidelines prescribed by the NCHMCT, Noida. However, the industry professionals, managers and consultants will also be benefited by this book. Moreover the syllabus of the Diploma students has also been taken care of. The structure of the book deals with three integral parts:- Part One: Food Science Part Two: Nutrition Part Three: Food Safety & Quality Key features of the Book The textbook is written as per the syllabus of NCHMCT, Noida. The textbook does not burden the students with too much information on any topic The textbook is useful from first semester to sixth semester. This textbook contains important chapter-end questions and a list of important terms. The textbook has question bank which contains all the previous year's questions. This textbook contains Glossary at the end which explains the useful terms. This textbook contains the dynamic approach to Project Based Learning ideas. This textbook contains important probable NHTET PRACTICE PAPERS for aspiring teachers.

PART ONE: FOOD SCIENCE 1. Food Science 2. Carbohydrates 3. Fats and Oils 4. Protein 5. Food Processing 6. Evaluation of Food 7. Emulsion 8. Colloids 9. Flavours 10. Browning 11. Glossary 12. Question Bank PART TWO: NUTRITION 13. Introduction to Basic Aspects of Nutrition 14. Energy 15. Carbohydrate 16. Lipids 17. Protein 18. Vitamin 19. Minerals 20. Water 21. Balanced Diet 22. Menu Planning 23. Mass Food Production 24. Newer Trends in Food Service Industry in Relevance to Nutrition and Health 25. Glossary 26. Question Bank PART THREE: FOOD SAFETY AND QUALITY 27. Basic Introduction to Food Safety, Food Hazards and Risks, Contaminants and Food Hygiene 28. Microorganisms in Food 29. Food Spoilage and Food Preservation 30. Beneficial Roles of Microorganisms 31. Food Borne Diseases 32. Food Additives 33. Fod Contaminants and Adultarants 34. Quality Management 35. Food Laws and Regulations 36. Hygiene and Sanitation in Food Sector 37. Recent Concerns 39. Question Bank 40. Abbreviations Used in this Book Bibliography NHTET Practice Paper Index