The Science of Food, Third Edition: An Introduction to Food Science, Nutrition and Microbiology

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9780080361567: The Science of Food, Third Edition: An Introduction to Food Science, Nutrition and Microbiology
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This book provides a basic introduction to food science, nutrition and microbiology for those with little, or no previous scientific knowledge. All material is presented in a straightforward and logical fashion, with practical applications. This revised third edition contains much updated information, including sections on the NACNE and COMA reports, as well as practical measures for healthy eating. More information on food radiation has been added, and the section on food legislation has been extended. New chapters cover food additives and food labelling, and food poisoning and its prevention.

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...the authors must be congratulated on providing a useful and concise introduction and ready reference refresher to the important topics of food science, nutritiion and microbiology.
Food Manufacture International
P M Gamman
It is not easy to explain 'matter scientific' to those with little scientific training but the authors have made great efforts to get away from jargon and have simplified all explanations.
Food Trade Review
Amleto D'Amicis
The authors have attained their objective in that the book is concise, well-structured, and at the same time makes pleasant and easy reading, even though the subject is very technical.
Annals of Human Biology

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