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

The Science of Food: An Introduction to Food Science, Nutrition and Microbiology, Second Edition conveys basic scientific facts and principles, necessary for th

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

Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creation

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