The seventh edition of this classic book has been entirely revised and updated by one of the leading professors of human nutrition in the UK. Written in a clear and easy-to-read style, the book deals with a wide range of topics, from food microbiology and technology to healthy eating and clinical nutrition. It also tackles the more difficult area o

This popular textbook is thoroughly updated to ensure that it remains up to date and relevant to todays students: *Some of the complex science (eg. chemical formulae) has been simplified * All chapters incorporate new evidence, technologies and current issues with greater analysis, reflection and focus on current issues * Chapters are reorganised in functional sub-units, grouping together 1) biochemical basics and facts 2) elements relevant to food science, including tests and measurements 3) elements relevant to health and nutrition * More diagrams and photos to aid understanding * More text boxes with extra salient information * Introduction of case studies and Q&As to add interest and stimulate learning * A brand new web conponent with a series of public debate type questions integrating the two fields: food science and nutrition; as well as model exam questions to encourage learning.

The seventh edition of this classic book has been entirely revised and updated by one of the leading professors of human nutrition in the UK. Written in a clear and easy-to-read style, the book deals with a wide range of topics, from food microbiology and technology to healthy eating and clinical nutrition. It also tackles the more difficult area of biochemistry and makes the chemical nature of all the important food groups accessible.

The seventh edition of this classic book has been entirely revised and updated by one of the leading professors of human nutrition in the UK. Written in a clear and easy-to-read style, the book deals with a wide range of topics, from food microbiology and technology to healthy eating and clinical nutrition. It also tackles the more difficult area of biochemistry and makes the chemical nature of all the important food groups accessible.