Basic Food Science & Technology | By S M Reddy | 2nd Edition | New Age International Publication ( English Medium )

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Basic Food Science & Technology | By S M Reddy | 2nd Edition | New Age International Publication ( English Medium )

Basic Food Science & Technology is a comprehensive textbook designed to provide students with a solid foundation in the principles of food science and technology. Written by S M Reddy, an experienced educator and expert in the field, this 2nd edition has been updated with the latest information and research findings to ensure that students have access to the most current knowledge in the field. The book covers all aspects of food science and technology, including food chemistry, microbiology, processing techniques, packaging, and safety regulations. Each chapter is carefully structured to provide a clear understanding of key concepts and principles, with numerous examples and illustrations to help reinforce learning. With its easy-to-understand language and logical organization, Basic Food Science & Technology is an ideal textbook for students studying food science, nutrition, or related fields. It is also a valuable resource for professionals working in the food industry who want to deepen their understanding of the scientific principles behind food production. Whether you are a student looking to build a strong foundation in food science or a professional seeking to expand your knowledge, Basic Food Science & Technology is the perfect guide to help you achieve your goals.

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Product Details

SKU / BOOK Code:	NewAge-Foo-Sci-Tech(E)
Publisher:	New Age International Publishers
Author:	S M Reddy
Binding Type:	Paperback
No. of Pages:	502
ISBN-10:	9360749796
ISBN-13:	978-9360749798
Edition:	2nd Edition
Language:	English Medium
Publish Year:	2026-06
Weight (g):	300
Product Condition:	New
Reading Age:	Above 18 Years
Country of Origin:	India
Genre:	Exam Preparation
Manufacturer:	New Age International Publishers
Importer:	New Age International Publishers
Packer:	Fullfilled by Supplier

Product Description

Basic Food Science & Technology | By S M Reddy | 2nd Edition | New Age International Publication ( English Medium )

Basic Food Science & Technology is a comprehensive textbook designed to provide students with a solid foundation in the principles of food science and technology. Written by S M Reddy, an experienced educator and expert in the field, this 2nd edition has been updated with the latest information and research findings to ensure that students have access to the most current knowledge in the field. The book covers all aspects of food science and technology, including food chemistry, microbiology, processing techniques, packaging, and safety regulations. Each chapter is carefully structured to provide a clear understanding of key concepts and principles, with numerous examples and illustrations to help reinforce learning. With its easy-to-understand language and logical organization, Basic Food Science & Technology is an ideal textbook for students studying food science, nutrition, or related fields. It is also a valuable resource for professionals working in the food industry who want to deepen their understanding of the scientific principles behind food production. Whether you are a student looking to build a strong foundation in food science or a professional seeking to expand your knowledge, Basic Food Science & Technology is the perfect guide to help you achieve your goals.

Search Keywords - Basic Food Science & Technology book, S M Reddy food science book, New Age International Publication books, Food science textbook English medium, Best food science books, Food technology basics, Latest edition food science books, Principles of food science, Food chemistry textbook, Microbiology in food industry book, Packaging in food industry book, Safety regulations in food industry book, Food processing techniques textbook, Nutrition and food science books, Top rated food science textbooks, Comprehensive guide to food science, Essential reading for food scientists, Recommended textbooks for nutrition students, Key concepts in food technology book, Understanding basic principles of food science

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