Food and food production have never had a higher media profile, while food-related educational opportunitie have never been greater. Despite this, there is widespread misunderstanding of food - what it is, where it comes from, how it is produced and its role in our lives.

The Key Topic in Food Science & Technology series has been produced to meet a need within both the food industry and educational sector, for industrially-relevant introductory guide to specific aspects of food science and technology. Although aimed primarily at industry recruits, trainees and students, the series will also be of interest to established industrial and enforcement personnel seeking a 'refresher' on specific topics.

This book explains to those without expertise in food chemistry, some of the basics of food chemical composition, but with a strong industrial slant. It uses examples from food manufacturing and the industry-consumer interface to put food composition in context, considering how it relates to wider issues like safety assurance, traceability, product development and labelling. It also emphasises that all we eat is made from chemicals: some good, some bad and many indifferent. Finally, it is not comprehensive: it uses selected examples to illustrate specific points that often get overlooked in discussion of the chemicals natural to foods or used in preservation and processing.

Reviews
This reviewer found the book useful and informative and can recommend it. Journal of the Science of Food and Agriculture, 2004, 84: 1988 (D A Cronin) "The text is clear and uncomplicated and provides the reader with background knowledge regarding the chemical composition of food ... aimed primarily at industry recruits, trainees and undergraduate students, the book may also be of interest to those interested in a career in the food industry, food science and technology students, and personnel within the industry seeking a broad overview of food-related topics ... also ideally suited for the food technology teacher ... I would recommend this book ..." Nutrition Bulletin, 28, 2003, p 84 "... a useful book and I can recommend it to anyone starting in the food industry as a clear and readable introduction." Chemistry in Britain, Vol 39, No 2, February 2003 "... suitable for food technology students, either in industry and education ... It would support AS/A2 food technology extremely well." Journal of Design and Technology Education, Vol 8, No 1, Spring 2003 "...explains to those without expertise in food chemistry, some of the basics of food chemical composition ... with a strong industrial slant." Carbohydrate Polymers, 55, 2004, 115



Book Information
ISBN 9780905942506
Author Tim Hutton
Format Paperback
Page Count 118
Imprint Campden & Chorleywood Food Research Association
Publisher Campden BRI
Weight(grams) 440g