Food science draws from many disciplines such as biology, chemical engineering, and biochemistry in an attempt to better understand food processes and ultimately improve food products for the general public. As the stewards of the field, food scientists study the physical, microbiological, and chemical makeup of food. By applying their findings, they are responsible for developing the safe, nutritious foods and innovative packaging that line supermarket shelves everywhere. The present book shall prove to be a boon to the food professionals but also to students, researchers, teachers and all those who have interest in the area of postharvest technology, food technology, food science and technology as well as for professionals related to food processing. The book will be highly beneficial to the students of various agricultural universities alike.
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