Food Science | Norman Potter 5th Edition-Book Review

In this video I’m going to review one of
the best textbooks for the students of food science and food technology, and the book
is – Food Science by Norman Potter (Intro)
Hey there, my awesome food techies! How’re you doing today? I’m Areeb Irshad and you are watching FoodTech
Simplified where I make easy and simple to understand videos/lectures/tutorials and review
like this one for the students pursuing food science and food technology every week. So, if you are new to this channel, don’t
forget to hit the subscribe button and the bell icon as well so that you don’t miss
any upcoming videos. There’s a famous quote from a man – “If
you are an expert in your field, you won’t have to run after opportunities, rather the
opportunities will come running after you”. Now if you want to be an expert in food science
or food technology, you’ll have to take small steps every day. And this book by Norman Potter will provide
you a strong foundation to build the basic concepts of food science and technology. Now, food science by Norman Potter is the
one of the best books for any student who’s pursuing a major/degree in food science/technology. The authors of this book – N. Potter & Joseph
Hotchkiss have been Professors in the Department of Food Science at the Cornell University,
in New York. Cornell University has one of the oldest departments
of food science in the world and this university ranks amongst top 20 universities all over
the world. So, this book has a pretty solid background. But Areeb! Why should I buy this book? What is the benefit? And is it even worth my 500 rupees? Let me just take this book and give you an
insight in the contents by showing you the index. The first 2 chapters are the introductory
chapters. They tell about the introduction of food science
& food technology and they also give you a glance about the food industry. Now, the chapter 3 & ch 4 belong to the food
chemistry part. There’s a chapter for unit operations. There’s a chapter for quality factors. Now, one of the best parts about this book
that I love is chapter no. 7-11. These chapters talk about how food is spoiled
and how the spoilage can be prevented. Chapter 7 deals with the spoilage and the
chapter 8-11 deals with how the spoilage can be prevented using different methods. Now, these chapters are very important from
the perspective of entrance exams. If you are giving Gate life science and you’ve
chosen Food Technology as an optional subject or you are giving ICAR NET Food Technology
exam, then many questions are formed from these chapters. There’s a chapter for fermentation. And further there is a chapter for every possible
major food product out there. There’s a chapter for milk, there’s a
chapter for meat, there’s a separate chapter for seafoods. There’s also a chapter for fats, oils and
related products. Now one more thing that I’d like to mention
over here that – Most of you will think that okay this book has basic concepts so
maybe it is only for the first year, for the freshers/2nd year students. No, let me tell you that this book is not
only for the freshers cos when I was in 4th year of my graduation, I read chapter no. 14 Meat poultry and eggs. When I was in 3rd year I read Cereals, grains
and legumes. So, you can see that this book is not only
going to be helpful for you in the first/second year, but this book is also going to provide
you some reference & some insight even in your whole graduation even in your post-graduation. I refer to this book even now. Further it has a chapter of vegetables and
fruits, there’s a chapter for beverages that I recently read, there’s a chapter
for food packaging and a there’s also a chapter food safety, risks and hazards. There are 25 chapters and the book is about
600 pages. One of the best part about this book I like
is – it is versatile, it has covered most of the food science concepts and it has covered
the basics of the food technology and food industry. Although this book has covered most of the
concepts of food science & technology. But I personally think that in my opinion
this book could also have covered the concepts of food engineering and it could also have
covered a chapter on the recent developments in the food industry. But obviously that would have made this book
more bulky and heavier given that it already has about 600 pages. So, for now, You’ve been granted apology,
Mr. Potter. When I was a fresher and I was attending first
lecture of food technology, our professor Dr. Ashish M. Mohite advised us that – “Whenever
you are appearing for an interview and just out of the blue the interviewer asks you that
which textbook you’ve referred to? Which textbook you’ve studied in your graduation? Then always reply with – Food Science by
Norman Potter”. Now you can realize the gravity, the influence
this book has not only in the academics but in the food industry as well. It is said that a lot of food professionals
in the food industry still refer to this book Most of the faculties and most of the professors
refer to this textbook because of its versatility and coverage of the basic concepts as well. And this is why I highly recommend for you
to study, to read this book, to understand the concepts of this book. To build a strong foundation of Food Science
and technology so that you can build an expertise in the food industry and in the academics
of your college. So, this book is usually available in college
library. But if you want to buy this, I’ll put a
link in the description below, so that you can go and buy the book online from amazon. (It’s usually below 500 rupees. Totally worth it.) So, this was it for today. Let me know down in the comments if you’ve
already read this book and how was your experience? Subscribe to the channel if you haven’t
already. Thank you. See you soon!

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