📘 Food Science (Multi Colour Edition) | B. Srilakshmi | NEW AGE INTERNATIONAL | Edition 2026

Food Science (Multi Colour Edition) by B. Srilakshmi is a comprehensive, updated, and student-friendly textbook that provides an in-depth understanding of the science of food, food composition, nutrition, food processing, food preservation, food safety, food quality, and modern food technology. Published by NEW AGE INTERNATIONAL, the Edition 2026 systematically explains the physical, chemical, biological, and nutritional properties of foods, along with recent developments in food fortification, nutraceuticals, food additives, organic foods, packaging, labelling, food standards, and global food trends. Richly illustrated in a multi-colour format, the book combines theory with practical applications, making it an ideal resource for B.Sc. Food Science, Home Science, Nutrition & Dietetics students, Nursing students, M.Sc. scholars, faculty members, food technologists, competitive exam aspirants, and researchers. 

⭐ Best Overall

🏢 Publisher: NEW AGE INTERNATIONAL

✍️ Author: B. Srilakshmi

📚 Category: Food Science | Nutrition | Dietetics | Food Technology | Home Science

🎯 Suitable For: B.Sc. Food Science Students | Home Science Students | Nutrition & Dietetics Students | Nursing Students | M.Sc. Students | Food Technologists | Faculty | Researchers | Competitive Exam Aspirants

🚀 Why This Book is Important

👉 One fundamental principle:

📌 "Understanding the science of food is essential for ensuring proper nutrition, food quality, food safety, and healthy living."

👉 This book provides:

✔️ Fundamentals of Food Science

✔️ Food Composition & Nutritional Value

✔️ Food Processing & Preservation

✔️ Food Safety & Quality Control

✔️ Food Packaging & Labelling

✔️ Modern Food Technology

📌 Food Composition + Nutrition + Food Processing + Food Safety = Complete Food Science Knowledge

📖 Description (Complete Food Science Guide)

🔹 1. Introduction to Food Science (Core Feature 🍎)

✔️ Explains:

• Scope of Food Science

• Functions of Food

• Food Classification

• Food Composition

• Nutritional Importance

• Balanced Diet

✔️ Builds a strong conceptual foundation in food science and nutrition.

🔹 2. Food Composition & Nutritional Value

✔️ Covers:

• Carbohydrates

• Proteins

• Fats & Oils

• Vitamins

• Minerals

• Water & Dietary Fibre

✔️ Provides complete knowledge of nutrients and their role in human health.

🔹 3. Cereals, Pulses & Food Commodities

✔️ Includes:

• Cereals

• Pulses

• Millets

• Nuts & Oilseeds

• Fruits & Vegetables

• Sugar & Sweeteners

✔️ Explains the nutritional composition and culinary uses of major food groups.

🔹 4. Milk, Eggs, Meat & Fish

✔️ Covers:

• Milk & Dairy Products

• Egg Science

• Meat & Poultry

• Fish & Seafood

• Processing Techniques

• Nutritional Benefits

✔️ Provides detailed knowledge of animal-based foods and their quality evaluation.

🔹 5. Food Processing & Preservation

✔️ Explains:

• Food Processing Methods

• Food Preservation

• Drying

• Freezing

• Canning

• Fermentation

✔️ Demonstrates scientific methods for increasing food shelf life and maintaining quality.

🔹 6. Food Safety & Food Standards

✔️ Covers:

• Food Hygiene

• Food Contamination

• Food Additives

• Food Adulteration

• Food Safety Standards

• Quality Assurance

✔️ Introduces modern food safety principles and regulatory requirements.

🔹 7. Packaging & Labelling

✔️ Includes:

• Food Packaging Materials

• Storage Techniques

• Food Labelling

• Shelf-Life Management

• Packaging Innovations

• Consumer Information

✔️ Explains the importance of packaging in maintaining food quality and safety.

🔹 8. Nutraceuticals & Functional Foods

✔️ Covers:

• Nutraceuticals

• Functional Foods

• Antioxidants

• Organic Foods

• Fortified Foods

• Biofortification

✔️ Highlights recent advances in food science and health-promoting foods. 

🔹 9. Academic & Professional Relevance

✔️ Useful for:

• B.Sc. Food Science

• Home Science Courses

• Nutrition & Dietetics

• Nursing Education

• M.Sc. Programmes

• Food Technology

• Competitive Examinations

• Research

✔️ Serves as both an academic textbook and a professional reference.

🔹 10. Trusted Educational Resource

✔️ Written by B. Srilakshmi

✔️ Published by NEW AGE INTERNATIONAL

✔️ Edition 2026

✔️ Multi Colour Edition

✔️ Approximately 534 Pages

✔️ Includes updated topics, illustrations, food standards, and practical applications. 

🔹 11. Practical Learning Approach

✔️ Encourages:

• Food Analysis

• Nutritional Evaluation

• Food Quality Assessment

• Food Preservation Techniques

• Food Safety Practices

• Healthy Food Planning

✔️ Makes Food Science practical, scientific, and easy to understand.

⭐ Why This Book is Highly Recommended

✔️ Comprehensive coverage of Food Science and Nutrition

✔️ Covers food composition, processing, preservation, and food safety

✔️ Includes modern topics such as nutraceuticals, food fortification, and packaging

✔️ Rich multi-colour illustrations for better understanding

✔️ Ideal for students, food technologists, nursing professionals, and researchers

👉 This book serves as a complete guide to Food Science by explaining food composition, nutrients, cereals, pulses, milk, eggs, meat, food preservation, food processing, food safety, food quality, food additives, food packaging, food standards, nutraceuticals, and modern food technology.

🧠 Smart Reading Strategy

✔️ Begin with the fundamentals of food composition and nutrition

✔️ Study different food groups and their nutritional value

✔️ Master food processing and preservation techniques

✔️ Focus on food safety, food quality, and food standards

✔️ Revise nutraceuticals, food fortification, and packaging

✔️ Practice food analysis and real-life applications

👉 Golden Rule:

📌 "Scientific knowledge of food helps ensure proper nutrition, safe food production, quality control, and healthier lifestyles."

🎯 Final Verdict

✔️ Comprehensive and student-friendly Food Science textbook

✔️ Covers nutrition, food composition, processing, preservation, and food safety

✔️ Excellent balance of scientific concepts and practical applications

✔️ Ideal for Food Science, Home Science, Nutrition, Nursing, and Food Technology students

✔️ Highly recommended for academic learning, competitive examinations, and professional reference

👉 A complete Food Science guide featuring food composition, nutrients, cereals, pulses, fruits, vegetables, milk, eggs, meat, food preservation, food processing, food safety, food quality, food additives, food packaging, food labelling, nutraceuticals, functional foods, food fortification, organic foods, and modern food technology for Food Science students, Home Science students, Nutrition & Dietetics students, Nursing students, food technologists, faculty members, researchers, and competitive exam aspirants.

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Complete Food Science (Multi Colour Edition) guide featuring food composition, nutrients, carbohydrates, proteins, fats, vitamins, minerals, cereals, pulses, fruits, vegetables, milk, eggs, meat, food processing, food preservation, food safety, food quality, food additives, food packaging, food labelling, nutraceuticals, functional foods, food fortification, organic foods, and modern food technology for Food Science students, Home Science students, Nutrition & Dietetics students, Nursing students, food technologists, faculty members, researchers, and competitive exam aspirants. 🍎📘🥗