Food Science, Nutrition, and Health

“Food Science, Nutrition, and Health addresses the global challenge of ensuring a steady supply of safe, healthy, and accessible food for all. As the world faces the task of feeding 9 billion people by 2050, this book highlights the need for increased food production, reduction in food losses, and advancements in food preservation and processing. It delves into how these factors not only ensure food availability but also enhance nutrient content, quality, and shelf life.

The book emphasizes the critical role of good nutrition in early life, childhood, and adulthood. It explores how undernutrition and obesity reduce resilience, increasing vulnerability to diseases and daily stresses. Nutritionists, through molecular biology, biochemistry, and genetics, study how nutrients impact the human body. This book explains these processes in detail, offering students insights into the biological and chemical structure of food and how it affects nutritional quality.

Additionally, it discusses the global food industry’s impact, particularly in the wake of globalization, and the importance of understanding healthy versus unsanitary food choices. Through its comprehensive coverage of food science, technology, and nutrition, the book serves as an essential guide for students, educators, and professionals aiming to improve global health and nutrition.”