This is a comprehensive textbook that provides a clear, concise understanding of food science, nutrition, food processing, and preservation. It covers the composition, structure, and functions of nutrients and their role in human metabolism, while also addressing food spoilage and preservation methods. The book explains the importance of phytochemicals, emphasizing their role in metabolic functioning, without categorizing them as harmful. Written in simple language, it serves as an essential resource for students and professionals alike, offering practical information for better understanding of food science and nutrition. Highly recommended for anyone looking to learn about the nature, processing, and preservation of food, this text also promotes healthy eating and disease prevention.
Philippa C. Ojimelukwe is a professor of Food Science and Technology, specializing in Food Chemistry and Toxicology. With a background in Biochemistry and a PhD from the University of Nigeria, Nsukka, she has over 30 years of teaching experience in Nigerian universities. Her research focuses on the intersection of Food Science and Nutrition, with numerous publications in local and international journals. She has served as Director of Research and mentored early-career scientists through collaborations with international organizations. Dr Ojimelukwe is a recipient of the Albert Nelson Marquis Lifetime Achievement Award and the African Union Kwame Nkrumah Award for Scientific Excellence. Her work often explores the nutrient composition, health benefits, and medicinal value of African food crops and plants.Nuria Chinonyerem Oganezi is a graduate of Biochemistry from Abia State University, Uturu, Nigeria. During her postgraduate studies, she obtained her Master's and Doctorate degrees in Food Chemistry from the Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria. Nuria is currently teaching in the Department of Food Science and Technology, Abia State University, Uturu. She specializes in research on lesser-known indigenous food commodities, bioactive compounds and their usefulness in combating degenerative diseases.
