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Provides ample examples, review questions, analytical thinking exercises, and reference charts and tables Emphasizes the importance of both organoleptic quality and health benefits of food Clarifies food facts and exaggerated health claims made by manufacturers It will also be an invaluable reference tool for professionals in planning healthy meals, by virtue of its reference charts and tables Three new chapters on Fruits and Vegetables, Food Microbiology, and Food Laws and Standards New sections on cereals and cereal products, pulses, nuts and oilseeds, spices and herbs, storage of food, food additives, factors affecting food intake and food habits, animal sources of protein, special protein supplements, beverages and their daily requirement, food guide pyramid, trans-fatty acids, prebiotics and probiotics, phytochemicals, and antioxidants The second edition of Food Science and Nutrition has been updated with three new chapters on Fruits and Vegetables, Food Microbiology, and Food Laws and Standards. Divided into two parts (a) food science and (b) nutrition- the book presents the fundamental concepts of food science and nutrition in a manner that students can understand easily. It also suggests methods for planning nutritionally balanced meals for all ages, and discusses menu planning, nutrient enhancement, and diet modifications. About the Author Sunetra Roday Senior faculty member at the Maharashtra State Institute of hotel Management and Catering Technology (MSIHMCT), Pune Sunetra Roday is a senior faculty member at the Maharashtra State Institute of Hotel Management & Catering Technology (MSIHMCT), Pune. She has a master's degree in tourism management and has a teaching experience of over 25 years. She is actively involved in consultancy projects and curriculum development of the travel and tourism programme, and has travelled widely in India and abroad.