Book Launching Ceremony - "All About Foods" by Dr. KKDS Ranaweera
Prof.A.Bamunuarchchi, to whom the book was dedicated for his contributions to the field of Food Science and Technology, addresses the audience at the book launch
Handing over the book to Dr. Upali Senanayake, the former director of the ITI (then CISIR), by Dr. Ranaweera
.
Handing over the book to the Vice Chancellor of the University of Sri Jayawardenepura, Prof. Narada Varnasuriya, by Dr. Ranaweera
Dr. Ranaweera and family
A book titled
“All about foods”
has been written
By
Dr. K. K. D. S. Ranaweera
Edition: First Print 2007
ISBN: 978-955-20-9963-2
Computer type setting: Priyangika Kotalawala, Godage
Book emporium
Cover design: Harsha Weerawardana and Hasini Wijesuriya
Other details : The book “All about foods” consists of 26
chapters accommodated in 758 pages covering almost all
areas relevant to food sciences and technologies. It is a
Publication by Godage international publishers, 675, P. de
S. Kularathna Mawatha,
Executive summary
The book “All about foods”, as its title implies, attempts to discuss several aspects of
foods with special emphasis on the matters referred to the above, This book can be a
simple tool for the reader to get an idea about foods she/he eats whether she/he is a
food technologist or a consumer or an ordinary layman in between. After the introduction, the author has started to describe “All About Foods” as we
know. He starts from the chapter 2 with carbohydrates and in subsequent chapters,
Proteins, Lipids, Minerals, Vitamins, which are all parts of the foods. It is interesting
to note that the next two chapters, the author describes are about Water and
Gastrointestinal Tract which are normally found in Hygiene and Human Physiology
books. It is assumed that students specialising on Food Science or professionals
working in the Food and Health sectors need to know these two areas as well.
Looking through the contents of these two chapters, the reader is further convinced
how these two areas are closely connected to Food Science and Technology, for
without these two areas it is not complete. The author has carefully selected the
subjected matter in each chapter, and has described deep scientific content in a
simple understandable language. When this book is read through the book, one may
feel that it is more comprehensive as and an encyclopaedia on Food Science. This is
actually a must in a book on Food Science, Food Technology and Human Nutrition.
This is actually a must in a book on Food Science, Food Technology and Human
Nutrition. This book has filled a big void in Food Science in the local context. I have
no doubt the book be welcomed by students, teachers, researchers, Food regulation
policy makers, professionals in the Food sector and of course the general public.
Dr. Ranaweera, who is presently the Head of Food Science and Technology Department of the
posted by Blogmaster | 9:22 PM
<< Home