Editor-in-Chief:
Benjamin Caballero, Johns Hopkins University, Maryland, U.S.A.
Edited by
Benjamin Caballero
Paul Finglas
Luiz Trugo, Federal University of Rio de Janeiro, Brazil
Paul Finglas, Institute of Food Research, Norwich, U.K.
Description
The Encyclopedia of Food Sciences and Nutrition, Second Edition is an extensively revised, expanded and updated version
of the successful eight-volume
Encyclopedia of Food Science, Food Technology and Nutrition (1993).
Comprising ten volumes,
this new edition provides a comprehensive coverage of the fields of food science, food technology, and nutrition. Every article is thorough
in its coverage, the writing is succinct and straightforward, and the work presents the reader with the best available summary and conclusions
on each topic. Easy to use, meticulously organized, and written from a truly international perspective, the Encyclopedia is an invaluable
reference tool. An essential item on the bookshelf for every scientist or writer working in the fields of food and nutrition.
Audience:
Food scientists and technologists, nutritionists, dieticians, food manufacturers, public health researchers, and government agencies.
