Food Technology in Action: Preliminary and HSC Courses, 4th Edition

Food Technology in Action: Preliminary and HSC Courses, 4th Edition is a well-structured and authoritative resource in the field of food science and human nutrition. The book covers key nutritional principles, dietary guidelines, food technology, and health applications with scientific accuracy and practical relevance. It is designed for students in nutrition, dietetics, and food science programmes, as well as health professionals seeking current nutritional knowledge. A trusted and widely adopted text in food and nutrition education.