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

This brand new comprehensive text and reference book is designed to cover all the essential elements of food science and technology, including all core aspects

In this fascinating and easily digestible book, The One Show's resident scientist Marty Jopson takes us on a mouth-watering tour of the twenty-first century kit

Food Science and the Culinary Arts is a unique reference that incorporates the principles of food and beverage science with practical applications in food prepa