![Integrative and Functional Medical Nutrition Therapy]( "Integrative and Functional Medical Nutrition Therapy")
Textbook
Noland, D. (Ed), Drisko, J. A. (Ed), Wagner, L. (Ed) (2020)
This textbook is a practical guide to the application of the philosophy and principles of Integrative and Functional Medical Nutrition Therapy (IFMNT) in the practice of medicine, …
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![Critical Dietetics and Critical Nutrition Studies]( "Critical Dietetics and Critical Nutrition Studies")
Textbook
Coveney, J. (Ed), Booth, S. (Ed) (2019)
This second volume in the Food Policy series focuses on critical nutrition and dietetics studies, offering an innovative and interdisciplinary exploration of the complexities of …
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![Foodborne Microbial Pathogens]( "Foodborne Microbial Pathogens")
Textbook
Bhunia, A. K. (2018)
This book primarily covers the general description of foodborne pathogens and their mechanisms of pathogenesis, control and prevention, and detection strategies, with …
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![Principles of Food Chemistry]( "Principles of Food Chemistry")
Textbook
deMan, J. M., Finley, J. W., Hurst, W. J., Lee, C. Y. (2018)
Completely revised, this new edition updates the chemical and physical properties of major food components including water, carbohydrates, proteins, lipids, minerals vitamins and …
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![Food Law and Regulation for Non-Lawyers]( "Food Law and Regulation for Non-Lawyers")
Textbook
Sanchez, M. C. (2018)
Designed and modeled after a six-week introductory food law course taught at Northeastern University, Food Law and Regulation for Non-Lawyers offers a succinct overview of key …
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![Fundamentals of Food Process Engineering]( "Fundamentals of Food Process Engineering")
Textbook
Toledo, R. T., Singh, R. K., Kong, F. (2018)
While continuing the tradition of expansive coverage, Fundamentals of Food Process Engineering, Fourth Edition, has been updated and revised. The new edition of this classic text …
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![Principles of Food Sanitation]( "Principles of Food Sanitation")
Textbook
Marriott, N. G., Schilling, M. W., Gravani, R. B. (2018)
Now in its 6th Edition, this highly acclaimed textbook provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as …
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![Mechanism and Theory in Food Chemistry, Second Edition]( "Mechanism and Theory in Food Chemistry, Second Edition")
Textbook
Wong, D. W. (2018)
For the first time in over twenty-five years, this unique and popular textbook on food chemistry mechanism and theory has received a full update. Emphasizing the underlying …
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![Introduction to Agricultural Engineering Technology]( "Introduction to Agricultural Engineering Technology")
Textbook
Field, H. L., Long, J. M. (2018)
Introduction to Agricultural Engineering Technology: A problem Solving Approach is an invaluable text for agriculture students at the introductory level. The fourth edition has …
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![Food Analysis]( "Food Analysis")
Textbook
Nielsen, S. S. (Ed) (2017)
This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses in food analysis …
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![Brewing Science: A Multidisciplinary Approach]( "Brewing Science: A Multidisciplinary Approach")
Textbook
Mosher, M., Trantham, K. (2017)
This text finally collects all the introductory aspects of beer brewing science into one place for undergraduate brewing science courses. This expansive and detailed work is …
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![International Farm Animal, Wildlife and Food Safety Law]( "International Farm Animal, Wildlife and Food Safety Law")
Textbook
Steier, G. (Ed), Patel, K. K. (Ed) (2017)
This volume is an inspiring and breakthrough piece of academic scholarship and the first of its kind featuring a comprehensive reader-friendly approach to teach the intricacies of …
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![Food Microbiology Laboratory for the Food Science Student]( "Food Microbiology Laboratory for the Food Science Student")
Textbook
Shen, C., Zhang, Y. (2017)
This book is designed to give students an understanding of the role of microorganisms in food processing and preservation; the relation of microorganisms to food spoilage, …
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![Food Analysis Laboratory Manual]( "Food Analysis Laboratory Manual")
Textbook
Nielsen, S. S. (2017)
This third edition laboratory manual was written to accompany Food Analysis, Fifth Edition, by the same author. New to this third edition of the laboratory manual are four …
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![International Food Law and Policy]( "International Food Law and Policy")
Textbook
Steier, G. (Ed), Patel, K. K. (Ed) (2016)
International Food Law and Policy is the first interdisciplinary piece of academic literature of its kind with a comprehensive, reader-friendly approach to teaching the major …
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![Introduction to Food Manufacturing Engineering]( "Introduction to Food Manufacturing Engineering")
Textbook
Neoh, T. L., Adachi, S., Furuta, T. (2016)
This book provides basic food engineering knowledge for beginners. The discipline of food processing conforms with actual food manufacturing flows and thus is readily …
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![Dairy Chemistry and Biochemistry]( "Dairy Chemistry and Biochemistry")
Textbook
Fox, P. F., Uniacke-Lowe, T., McSweeney, P. L. H., O'Mahony, J. A. (2015)
This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk …
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![Food Law and Regulation for Non-Lawyers]( "Food Law and Regulation for Non-Lawyers")
Textbook
C. Sanchez, M. (2015)
The book offers a succinct overview of key topics and core concepts for food scientists, quality managers, and others who need to understand the regulation of food and dietary …
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![An Introduction to the Physical Chemistry of Food]( "An Introduction to the Physical Chemistry of Food")
Textbook
Coupland, J. N. (2014)
Familiar combinations of ingredients and processing make the structures that give food its properties. For example in ice cream, the emulsifiers and proteins stabilize partly …
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![Essentials of Food Science]( "Essentials of Food Science")
Textbook
Vaclavik, V. A., Christian, E. W. (2014)
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 composition of …
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