Food Science

Classic text on food chemistry around the world. The bulk components - carbohydrates, proteins, fats, minerals and water, and the trace components - colours, flavours, vitamins and preservatives, as well as food-borne toxins, allergens, pesticide residues and other undesirables all receive detailed consideration.

Now in its fourth edition, this highly successful text covers the full range of topics encompassed in modern food microbiology. The new edition provides updated and revised individual chapters and uses new examples to illustrate incidents with particular attention being paid to images. The textbook is a thorough and accessible account designed for students in the biological sciences, biotechnology and food science. It will also be valuable to researchers, teachers and practising food microbiologists.

There are increasingly high expectations for food prepared and served in residential facilities. This second edition of Professional Foodservice is a comprehensive, well researched and practical resource for caterers, chefs, supervisors and dietitians in residential establishments.

The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of foods. Additionally, food preparation and processing, food safety, food chemistry, and food technology applications are discussed in this single source of information.