New sections address the importance of organic farming and the science of biofortification to improve nutritional status.
Unlike many Western textbooks, Srilakshmi’s work specifically uses Indian Food Composition Tables and reflects dietary habits common in India.
Detailed information on the Food Safety and Standards Act (FSSAI) , food labeling, and packaging requirements. food+science+book+by+b+srilakshmi+pdf
The book examines food from chemical, biochemical, and physical perspectives, explaining the changes nutrients undergo when subjected to heat or storage. Key Features of Recent Editions (7th Edition and Beyond)
The book is widely recommended by Indian universities for several academic levels: New sections address the importance of organic farming
Authored by Prof. B. Srilakshmi, an eminent educator with decades of experience at institutions like IGNOU and the National Institute of Nutrition, this text provides a comprehensive look at how food behaves during processing and cooking.
The latest editions, often available in a multi-colour format , have been updated to include contemporary scientific breakthroughs: The book examines food from chemical, biochemical, and
is a cornerstone textbook for students and professionals in the fields of dietetics, nutrition, and home science in India. Known for its systematic approach, the book bridges the gap between basic food chemistry and practical nutritional application. Core Overview of the Book