Wiley-Blackwell

In Food in the Ancient World, a respected classicist and a practising world-class chef explore a millennium of eating and drinking. Explores a ...

Who is making money on the Web and who is losing it? This book brings together the first two hundred and fifty stories to appear on the revolutiona...

Food products have always been designed, but usually not consciously. Even when design has been part of the process, it has often been restricted t...

Research and development represents a vast spread of topics and can be an arena for controversy. In academia, such controversy may stem from confli...

The intake of food by fishes is an area of study that is of great importance to the applied sciences of fisheries and aquaculture for a number of r...

The benefits of food irradiation to the public health have been described extensively by organizations such as the Centers for Disease Control and ...

Consultant and long-time Food and Drug Administration (FDA) food labeling expert James Summers answers the many questions surrounding FDA food labe...

Food Materials Science and Engineering covers a comprehensive range of topics in relation to food materials, their properties and characterisation ...

A growing awareness of the relationship between diet and health has led to an increasing demand for food products that support health beyond simpl...

This volume provides an overview of the latest research findings on the physics, physiology, and psychology of food oral consumption, as well as th...

This book demonstrates the need for a new food policy to address the challenges for the global food system posed by globalisation, urbanisation, te...

Food Preservation and ­Biodeterioration Food Preservation and Biodeterioration Biodeterioration is the breakdown of food by agents of microbiologic...

Food Processing By-Products and their Utilization An in-depth look at the economic and environmental benefits that food companies can achieve—and t...

Improve your product development success ratio! This IFT Basic Symposium is the collective work of a team of seasoned food industry consultants wh...

One of the recent developments in regard to food safety is the legal change that consumers have a right to be sold safe food and that the primary p...

Food safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations, and risk management to address issues involving b...

Teaches students and practitioners how to: understand the food chain as a single entity, collect and analyze data relevant to investigation of food...

Systems of producing food in safer ways, including the use of the hazard analysis critical control point (HACCP) system are now being adopted widel...

Seafood is one of the most traded commodities worldwide. It is thus imperative that all companies and official control agencies ensure seafood safe...

This book comprehensively argues for more future benchmarking between nations. Since the initial food safety benchmarking report was published in 2...

Food Science and Technology, Second Edition is a comprehensive text and reference book designed to cover all the essential elements of food science...

This book looks at the current state of food security and climate change, discusses the issues that are affecting them, and the actions required to...

Knowledge, skill, and art are the three words to remember when working with foods. They are also the focus of the second edition of Food Selection ...

Stabilisers, thickeners and gelling agents are extracted from a variety of natural raw materials and incorporated into foods to give the structure,...