Food and nutrition sustainability, a significant global problem, relies on a sufficient supply of healthy, accessible and safe fresh and processed food to all people. The challenge of providing 9 billion people with healthy diets in 2050 will be met by increasing food production. Nevertheless, the reduction of food losses throughout the supply chain, from production to consumption, and the continuous improvement of food preservation, nutrient content, quality and shelf life, made possible by food processing, will also be important. Both growth and development in early life and childhood depend on the potential for good nutrition, which in itself defines the future resilience of the person to daily stress and disease vulnerability. Nutritional factors indicate the vulnerability to the risk of acute non-communicable diseases during adulthood. Undernutrition and obesity increase susceptibility to ill-health by reducing tolerance and capacity to cope with any stress, infective, psychological or societal. Nutritionists are using theories from molecular biology, biochemistry, and genetics to explain how nutrients influence the human body.

In this book, students will know the biological and chemical structure of food and how its protection will affect nutritional quality. The book not only will provide you a thorough understanding of food structure and analysis but will also provide you with a high level of nutrition and microbiology experience.

There are many types of food and drink available around the world, and with the effects of globalization, international food companies are setting up their businesses all over the world. For food and nutrition, it is important for individuals to understand the differences between healthy and unsanitary food items, to consume healthy food items, and not to avoid unsanitary food items completely, but to consume them once in a while.

The book highlights the importance of nutrition, and the main areas that have been discussed are the need for food processing and nutrition. Inside educational institutions and training centers, it has been noted that, in addition to other educational principles and subjects, nutrition awareness and concepts related to diet and health are also taken into account.

Good nutrition is essential for good health and disease prevention, diagnosis and management. Exposure to a healthy and sustainable diet is a fundamental requirement across the lifetime and the globe. Nevertheless, the relationship between food, nutrition and health is complex, nuanced, multi-faceted and highly influenced by biological and environmental, socio-economic, cultural and behavioral factors. Global population growth, climate change and stress on natural resources, limited access to healthy food, unhealthy lifestyles and growing consumer demand are all a rising challenge. Paradoxically, while around 800 million people in the developing world are suffering from chronic undernutrition, both developed and developing economies are facing increasing rates of obesity and diet-related disease. This is primarily due to changes in patterns of eating and the type of food eaten, as well as to more sedentary lifestyles. High quality, interdisciplinary nutrition research and efficient collaboration are key to improving global health. This book provides a comprehensive and combined coverage of food science, food technology, and nutrition.


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