Candidates preparing for Food Safety Officer (FSO) or Technical Officer roles use the book to master food safety hazards, adulteration testing, and processing standards.
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The staple diet components are covered in detail. Fats and Oils: Topics include smoking points and rancidity. food science book by b srilakshmi pdf
Authorized digital and physical copies are widely available on mainstream platforms like Amazon, Flipkart, and New Age International Publishers. Purchasing official copies ensures you receive the latest edition with updated food safety regulations and data.
According to the official table of contents , the book is organized into several critical units: : Basic functions of food and food groups. Candidates preparing for Food Safety Officer (FSO) or
Methods for extending shelf life and preventing spoilage.
The book is a standard academic text published by New Age International Publishers . While full free PDF copies are generally restricted by copyright, physical copies are widely available as paperbacks. Book Details Fats and Oils: Topics include smoking points and rancidity
Dedicated chapters for eggs and flesh foods (meat, poultry, and fish) Culinary Science:
High-temperature processing (pasteurization, sterilization), low-temperature storage (freezing, chilling), dehydration, irradiation, and the use of chemical preservatives. 4. Food Adulteration and Quality Control