Understanding how food behaves under physical and chemical stress is crucial for product development. Srilakshmi simplifies complex biochemical transformations, including:
In addition to Food Science , Prof. B. Srilakshmi has authored other highly acclaimed books in this field, including:
Food Science by B. Srilakshmi is a foundational textbook for students of nutrition, dietetics, and food technology. The book bridges the gap between raw agricultural commodities and the food consumed on the dinner table. It explores the physical, chemical, and biological properties of food. Understanding these principles helps food professionals improve food safety, nutrition, and preservation. The Core Pillars of Food Science Covered in the Book
| | Role of the Book | | :--- | :--- | | BSc Food & Nutrition Students | Core textbook for undergraduates | | MSc Nutrition/Dietetics Students | Key reference book for postgraduate studies | | Home Science/Community Science Students | Standard textbook for BSc and diploma courses | | Competitive Exam Aspirants | A valuable resource for those preparing for various competitive examinations | | General Readers | Its simple and systematic approach makes it suitable for anyone keen to learn about nutrition |
Insights into various techniques such as dehydration, irradiation, canning, and the use of chemical preservatives. food+science+book+by+b+srilakshmi+pdf
: You can find the book on Google Books and through New Age International publishers.
Food Science by B. Srilakshmi Food Science by Professor B. Srilakshmi is a foundational textbook widely used across Indian universities for undergraduate and postgraduate programs in Home Science, Nutrition, and Dietetics. It provides a systematic and scientific exploration of food composition, processing, and the nutritional value of various food groups. Core Themes and Scope
: Includes "Check Your Progress" questions, summaries, key terms, and self-assessment exercises at the end of units. Alagappa University Book Specifications B. Srilakshmi New Age International Publishers Latest Editions 8th Edition (2024/2025), 9th Edition (Expected Jan 2026) Print Length Approximately 400–534 pages (varies by edition) Common Formats Paperback (Multi-colour Edition), digital previews Content Structure
Structure of grains, gluten formation, and the effect of cooking on starches (gelatinization). Understanding how food behaves under physical and chemical
✅ Covers food chemistry, processing, preservation ✅ Easy-to-understand tables & diagrams ✅ Perfect for UGC NET, JRF, and university exams
Undergraduate and Postgraduate students of Home Science, Nutrition, and Food Science Frequently updated (8th Edition is a recent standard) Digital Access and Previews
Post-mortem changes in animal tissue, factors affecting tenderness, and the structural role of eggs in culinary science (binding, foaming).
It aligns closely with university curricula for Home Science, Food Science, Nutrition, and Dietetics degrees. Srilakshmi has authored other highly acclaimed books in
Study of foodborne pathogens, spoilage mechanisms, and the role of beneficial microbes in fermentation.
The most reliable way to obtain the book is through authorized bookstores or online retailers like Amazon.in or Flipkart.
Quality control managers and product developers use it as a quick-reference guide for food chemistry laws.
Plant pigments (chlorophyll, carotenoids, flavonoids), enzymatic browning, and structural carbohydrates like pectin.