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he second edition is a revision of the earlier edition to keep the students up-to-date who handle food abreast with the latest food-processing techniques, food standards, laws and regulations enacted recently as well as emerging concerns related to food and disease. This edition includes these major changes along with environment-friendly practices to preserve not only the health and well-being of humankind, but also conserve the planet Earth.
About the Author
Sunita Roday, Sr. Lecturer & I/C, Training and Placement Officer, Maharashtra State Institute of Hotel Management and Catering Technology, Pune
Table of Contents
Following three new chapters included:
FoodPreservation Techniques
Quality and Food Standards
Recent Concerns
Real-life case studies, latest food laws and acts, hospital and transport catering and green technologies have been covered in relevant chapters in this edition. ISBN
9780070700208
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