About the Book

The book Food Analysis deals with foods from the point of view of students majoring in Analytical Chemistry. Only some of the routinely encountered food substances are considered and their method of analysis discussed. The detailed composition along with a condensed outline of the manufacturing process involved is considered so as to be useful, before analysis is carried out. A condensed review of food standards available is given.

Dr. AY Sathe is a Reader and Head, Department ofAnalytical Chemistry at the SNDT Women's University, Mumbai. He has an MSc and PhD in Analytical Chemistry from the Mumbai University. He has been involved in teaching Analytical Chemistry, Food Analysis and Drug Analysis to postgraduate students for the last fourteen years. Readership: Postgraduate students and Faculties of Home Science, Nutrition Science, Food Science & Technology and Agriculture . University and college libraries• Professionals and Researchers.