Food Science & Technology

The discipline of history in India is under attack—not only from those who adopt a pseudo-historical mode to popularize a mythical version of the p...

About the Book The Slow Food movement was set up in Italy as a response to the dominance of fast food chains, supermarkets and large-scale agribusi...

About the Book Your guide to the best of the "lights." Finding low-fat and fat-free brand-name foods that taste good doesn't have to be a guessing ...

About the Book Competing and winning in today�s competitive marketplace requires a strategy that includes sustainability. Business leaders who embr...

About the Book Now in its 6th Edition, this highly acclaimed textbook provides sanitation information needed to ensure hygienic practices and safe ...

About the Book Micro-Facts has proved to be a useful ready reference for practising food microbiologists and others concerned with ensuring the mic...

About the Author K.T. Achaya is a renowned nutritionist who has written several other books on the history and culture of food in India.

About the Book Efforts to improve food security in the developing world have been hampered due to myths surrounding GM agriculture. This book explo...

About the Book First published in 2006. Food, Morals and Meaning examines our need to discipline our desires, our appetites and our pleasures at th...

About the Book Infants and children are regularly fed with processed foods, yet despite their importance in human development, these foods are rare...

About the Book Food and Society provides a broad spectrum of information to help readers understand how the food industry has evolved from the 20th...

About the Book The latest updated edition of the market-leading guide to Good Manufacturing Practice (GMP) in the food and drink industry This all-...

About the Book This book presents a logical argument, rigorously formulated, for practical policy options to fight food shortages and surpluses. It...

About the Book The fifth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to...

About the Book Food additives are the cause of a great deal of discussion and suspicion. Now in its third edition, Essential Guide to Food Additive...

Tania Lewis offers the first critical account of the impact of digital information, media, and communication technologies on the topic of food. Lew...

About the Book In recent years Japan's cuisine, or washoku, has been eclipsing that of France as the world's most desirable food. UNESCO recognized...

About the Book Preventing contamination with problematic chemical compounds in food requires an understanding of how they can enter and pass along ...

About the Book Thought about canning and preserving your own food? Maybe you haven't given it a try because you believed it would be too involved. ...

About the Book Biofuels, Bioenergy and Food Security: Technology, Institutions and Policies explores the popular 'Food versus Fuel' debates, discus...

About the Book First impressions count, and nothing makes a better first impression on dinner guests than those delectable little nibbles that you ...

About the Book Traditional French brasseries serve robust food with maximum flavour and minimum fuss. The authors present the best recipes from the...

About the Book Are you surprised to know that there are fish genes in some tomatoes? That brazil nut genes in soybeans can result in potentially le...

About the Book Walking into a kitchen that's filled with cooking aromas is a delightful and comforting experience. Yet, between work, chores, famil...

About the Book When people make dinner, they reach for the same favorite ingredients again and again. Then they hit the wall. How can they make sta...

A humorous attempt at categorising recipes, Indian, Western and Continental, not on the basis of their ingredients or modes of preparation, but acc...

In tandem with food policy, food systems determine the availability, affordability, and nutritional quality of the food supply, which influences th...

While continuing the tradition of expansive coverage, Fundamentals of Food Process Engineering, Fourth Edition, has been updated and revised. The ...

In this Very Short Introduction, Prof Lord John Krebs provides a brief history of human food, from our remote ancestors 3 million years ago to the ...

In Food, John Coveney examines ‘food as … ’ identity, politics, industry, regulation, the environment, justice and gastronomy. He explores how food...

Rheology is the study of material flow and deformation, defining different aspects of food processing and product design. Food rheology affects sev...

Millets are diverse small-seeded crops which are resilient to climatic stress, pests, and diseases. These can be grown in rainfed conditions with m...

Examine several methods of testing for genetically modified organisms and the reasons behind their strict regulation! Testing of Genetically Modif...

Following its bestselling predecessor, Dimensions of Food, Eighth Edition, provides beneficial classroom and independent, instructive material for ...