Master the fundamentals of Food Science with this essential textbook tailored for Indian university students. Covering crucial topics from food evaluation and sugar cookery to milk, egg, vegetable, and pulse cookery, it offers comprehensive scientific knowledge. Delve into advanced areas like food fortification, meat cookery, and the critical detection of food adulteration. This guide is indispensable for undergraduate and postgraduate students pursuing nutrition, food science, and allied courses in India, providing a solid academic foundation for careers in food technology and chemistry.