As your body is still growing, it’s vital that you eat enough good quality food and the right kinds to meet your energy and nutrition needs.
Being a teenager can be fun, but it can also be difficult as your body shape changes. These physical changes can be hard to deal with if they aren’t what you are expecting. There can be pressure from friends to be or look a certain way, and this might affect the foods you eat. It’s not a good time to crash diet, as you won’t get enough nutrients, and you may not reach your full potential. Following a sensible, well-balanced diet is a much better option, both for now and in the long term.Industry an organization were the raw is converted in to Product or a complex, global collective of diverse businesses that supply much of the food energy consumed by the world population. Many food industries are developing day to day within the increasing period of the population to complete the public needs consumed by the world population. Food industry Includes Regulation, Education, Research and development, Financial services, Manufacturing, Agriculture, Food processing, Marketing, etc., Review articles are the summary of current state of understanding on a particular research topic. They analyze or discuss research previously published by scientist and academicians rather than reporting novel research results.Food Engineering Reviews publishes reviews covering all engineering aspects of today’s food scientific research and the food industry. Coverage concentrates on classic as well as modern novel food engineering topics, exploring such essential factors as the health, nutritional, and environmental aspects of food processing. The journal identifies and discusses trends that will drive the discipline over time. The scope of topics addressed is broad, encompassing Transport phenomena in food processing; Food process engineering; Physical properties of foods; Food nano-science and nano-engineering; Food equipment design; Food plant design; Modeling food processes; Microbial inactivation kinetics; Preservation technologies; Engineering aspects of food packaging; Shelf life, storage and distribution of foods; Instrumentation, control and automation in food processing; Food engineering, health and nutrition; Energy and economic consideration in food engineering; sustainability; and Food engineering education.