The food processing is the key link between agriculture and manufacturing. In a developing economy it provides a vital linkage between agriculture and the industry. By creating value addition, it helps in increasing farmer’s incomes and reducing losses. The present book entitled “Food Processing: A Scientific Approach” comprises of eight chapters viz food service industry: modern techniques and practices, legumes, nuts and food preparation, dehydration, food preservation, re-skilling and co-learning, meat processing: development of meat processing technology, biochemical processes in meat manufacture, effects of preparation methods on the microbiological, safety: meat preservation, preparing and canning poultry, poultry preservation and storage.
This book will be useful to students, teachers and researchers of food science and technology, nutritionists, food manufacturers, dieticians, policy makers and all those involved with the hospitality and food industries