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This introductory text provides a comprehensive and combined coverage of both food science and nutrition. This includes developing new and improved foods, analyzing food for its nutritional value and safety, and researching better ways to preserve food. Knowledge of food and nutritional science is required in order to make decisions on such issues as food irradiation, the genetic modification of foods, food contamination by micro-organisms and toxic compounds, and food preservation. An important aspect of food science is understanding the crucial link between diet and health so that foods can be developed to have maximum nutritional value. These include foods with new synthetic or natural ingredients which are used to replace fats or lower cholesterol, foods with novel health-promoting extracts from plants, or foods that have been altered by genetic manipulation.
