Food Science and Nutrition provides complete and exhaustive coverage of topics related to food science, food safety, and nutrition. It is aimed at students of undergraduate, diploma, or certificate courses in Food science and nutrition technology. The book is designed keeping in mind the changing trends in food and nutrition for good health. The text ends with a section on Nutrition covering vitamins, minerals, proteins in nutrition, new trends in food and nutrition, etc. The book begins with an all-round look into the intricacies of food science what import it carries, the techniques and principles underlying it, the development of foods, the disciplines and aspects of food involved etc. The nutritional status of a population depends on the availability of food, its consumption, and its biological utilization. A natural disaster may affect the nutritional status of the population by affecting one or more components of the food chain depending on the type, duration, and extent of the disaster, as well as the food and nutritional conditions existing in the area before the catastrophe. Slow-onset disasters such as drought are more likely to affect long-term nutritional status than sudden onset disasters such as earthquakes and hurricanes. Not all sudden-onset disasters produce food shortages severe enough to cause harmful changes in the nutritional status of the population. The effect of any type of disaster on the nutritional status of the affected population is never immediate. Large scale food distribution is not always an immediate relief priority, and its long-term implementation may, in fact, produce undesired effects. This book has been written so as to serve the purpose of equipping readers with all that entails the science of handling food in a technical and scientific manner, and retaining its nutritive qualities.