The quality and safety of the food we eat attracts a great deal of publicity and is high on the list of public concerns. This highly emotive issue is discussed in this timely book, which brings together a group of experts to present up-to-date and balanced overviews on a wide range of topics including GM crops; hazardous microorganisms such as E. coli; the BSE/CJD problem; and cancer-causing chemicals, both natural and synthetic. Thought-provoking and of interest to a wide readership, this authoritative review will be welcomed by food scientists, legislators, government officials and advisors. Students of food science or environmental science will also find it essential reading.

About the Authors

Ron Hester is an emeritus professor of chemistry at the University of York. In addition to his research work on a wide range of applications of vibrational spectroscopy, he has been actively involved in environmental chemistry and was a founder member of the Royal Society of Chemistry’s Environment Group. His current activities are mainly as an editor and as an external examiner and assessor on courses, individual promotions, and departmental/subject area evaluations both in the UK and abroad.

Roy Harrison OBE is Queen Elizabeth II Birmingham Centenary Professor of Environmental Health at the University of Birmingham. In 2004 he was appointed OBE for services to environmental science. Professor Harrison’s research interests lie in the field of environment and human health. His main specialism is in air pollution, from emissions through atmospheric chemical and physical transformations to exposure and effects on human health. Much of this work is designed to inform the development of policy.

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