Author(s): Dr. Shuchi Mittal

Abstract:
Food science is a study of understanding of the changes that occur in food components during food preparation whether natural or induced by handling procedures. Food science can be defined as the application of the basic science and engineering to study the fundamental physical, chemical and biochemical nature of foods and the principles of food processing. Food technology is the use of the information generated by food science in the selection, preservation, processing, packaging and distribution as it affects the consumption of safe, nutritious and wholesome food. It is a broad discipline which contains within it many specializations such as food microbiology, food analysis, food engineering, food chemistry and food processing technology. 1. Nutrients required for energy include carbohydrates, protein and fats. 2. The nutrients for control of body processes include proteins, minerals, vitamins and water. 3. The nutrients required for the growth of tissues and their maintenance include proteins, Mineral and water.