Food science for nutritionists examines the chemical, physical, and biological properties of food that influence its nutritional value, safety, and functionality. This book explains concepts such as food composition, processing methods, preservation techniques, and sensory evaluation. It explores how nutrients are affected by cooking, storage, and packaging. Topics like food additives, contamination, and labeling regulations are also covered. The content helps bridge the gap between food technology and applied nutrition practice.
Calla Winters is a food science specialist with expertise in ingredient functionality, food safety, and product formulation for health-conscious markets. She has worked across academia and industry, contributing to research on nutrient retention, food texture analysis, and thermal processing impacts. Her teaching emphasizes the chemistry of food components and their role in human health. She also leads laboratory sessions that introduce students to analytical techniques in food evaluation. Her focus includes functional foods, food innovation, and nutritional labeling accuracy.