Sukhneet Suri is an Assistant Professor in the Department of Food Technology and Nutrition at Vivekananda College, University of Delhi. She is an alumnus of the Institute of Home Economics, University of Delhi (Ph.D., Food and Nutrition). During her 17 years of undergraduate and postgraduate teaching and research, she taught at the University of Delhi, Institute of Hotel Management Catering and Technology (Pusa), Delhi Institute of Hotel Management and Indira Gandhi National Open University to name a few. Dr Suri was a member of the Joint Review Mission for evaluation of the Midday Meal Scheme by Ministry of Human Resource Development. She is presently involved in an innovative research project for under-graduate students funded by the University of Delhi. Dr Suri has reviewed a book Food Chemistry. She has also authored course content for M.Sc. Food Technology and Preservation, Yashwantrao Chavan Maharashtra Open University, and M.Sc. Dietetics and Food Service Management, Indira Gandhi National Open University. There are research/review papers/articles, chapters in a book, Cholesterol Facts, and scientific presentations at national and international levels (South Africa, New Zealand and London) to her credit. She has been a resource person/consultant with Indian Railways, Ministry of Personnel Public Grievances and Pensions (Government of India) and several organizations such as National Council for Hotel Management and Catering Technology, Center for Professional Development in Higher Education, School of Open learning, Board of Technical Education, National Institute of Public Co-operation and Child Development, and Vocational Training Center.
Anita Malhotra is an Associate Professor in the Department of Food Technology and Nutrition at Lakshmibai College, University of Delhi, with more than 28 years of teaching experience. She is an alumnus of Lady Irwin College and holds a doctorate degree from the University of Delhi (Ph.D., Food and Nutrition). She has participated in about many conferences and also presented papers at national as well as international level (USA, UK, Japan, China, Malaysia and Thailand). She has many publications to her credit including course material for masters in Food Processing and Preservation and original research paper in the indexed international journal, Asia Pacific Journal of Clinical Nutrition. She has been a nutrition panelist on TV and has organized several seminars and workshops, some funded by University Grants Commission and Indian Institute of Public Administration on issues relating to nutrition, health, media and consumer awareness. She is a member of Committee of Courses, Department of Home Science at University of Delhi and also a member of State Nutrition Council, Government of NCT of Delhi. In the year 2011, Dr Malhotra was awarded USAID's MEASURE Evaluation fellowship to participate in an Asia Regional Workshop and scholarship from the Howard Foundation to participate in the SCOPE Summer School in Cambridge.
PART 1: FOOD SCIENCE
Chapter 01 Food Science - an Introduction
Chapter 02 Carbohydrates
Chapter 03 Fats and Oils
Chapter 04 Proteins
Chapter 05 Food Processing
Chapter 06 Evaluation of Food
Chapter 07 Emulsions
Chapter 08 Colloids
Chapter 09 Flavours
Chapter 10 Browning
PART 2: NUTRITION
Chapter 11 Nutrition: Basic Aspects
Chapter 12 Energy
Chapter 13 Macronutrients
Chapter 14 Micronutrients
Chapter 15 Water
Chapter 16 Balanced Diet
Chapter 17 Meal Planning
Chapter 18 Food Processing and Nutritive Value
Chapter 19 Nutrition and Health: Focus of the Food Industry
PART 3: FOOD SAFETY AND QUALITY
Chapter 20 Introduction to Food Safety
Chapter 21 Micro-organisms in Food
Chapter 22 Food Spoilage and Preservation
Chapter 23 Beneficial Role of Microorganisms
Chapter 24 Food Borne Diseases
Chapter 25 Food Additives
Chapter 26 Food Contaminants and Adulterants
Chapter 27 Food Laws and Regulations
Chapter 28 Quality Management
Chapter 29 Hygiene and Sanitation in Food Sector
Chapter 30 Recent Concerns