Contents

Introduction
Food Sources World Food Situation
Developments in Food Industry
Food Industry In Pakistan
Significance of Food Science and Technology
Major Food Constituents
Micro Food Constituents - Vitamins
Micro Food Constituents - Mineral Elements
Colours, Flavours, Organic Acids and Toxicants
Classification of Foods
Mode of Food Spoilage
Characteristics of Spoilage Agents
Principles of Food Preservation
sources and Further Readings
INDEX