Summary

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 of major food science and technology degree programs being taught worldwide.

Food Science and Technology , supported by the International Union of Food Science and Technology comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers and researchers from across the world. All authors are recognised experts in their respective fields, and together represent some of the world's leading universities and international food science and technology organisations.

Expertly drawn together, produced and edited, Food Science and Technology provides the following:

About IUFoST

The International Union of Food Science and Technology (IUFoST) is a country-membership organisation representing some 65 member countries, and around 200,000 food scientists and technologists worldwide. IUFoST is the global voice of food science and technology, dedicated to promoting the sharing of knowledge and good practice in food science and technology internationally. IUFoST organises World Congresses of Food Science and Technology, and has established the International Academy of Food Science and Technology (IAFoST) to which eminent food scientists can be elected by peer review.

For further information about IUFoST and its activities, visit: www.iufost.org

Choice Review

This work, edited by Cambell-Platt (Univ. of Reading, UK), reportedly evolved from the intentions of a committee of food science/technology faculty members to generate a book summarizing the key elements of university courses offered in accredited food science/technology curricula. The volume is composed of 21 chapters written by a host of international authorities; they range from basic and applied sciences such as chemistry, biochemistry, nutrition, and engineering, to product development, marketing, business management, and regulatory concerns. The chapters on mathematics and statistics are superfluous. The amount and depth of material covered is inconsistent between the different chapters, and most topics are covered in only a cursory manner. The book lacks any problem sets, thus limiting its use as a primary textbook. However, this reviewer found many of the chapters informative. The topics are easy to follow and do present a broad perspective on the types of issues that confront the food industry. Beginning undergraduate or graduate students might find the book useful for identifying potential fields for advanced studies. This book has limited appeal, but institutions with food-related programs should consider adding this volume. Summing Up: Recommended. Lower-division undergraduates, graduate students, and two-year technical program students; general readers. J. M. Tomich Kansas State University