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Book synopsis

A fascinating introduction to the complex interplay between humans and their food. Edited by Dr. Esther Schaerer of the renowned Alimentarium food museum, and written in a readily accessible language by an international team of top experts, this textbook deals with the manifold influence of food on our development, our senses and our organs, as well as with the latest developments in food technology and chemistry. With breathtaking full-color images throughout, the contents turn learning into an enjoyable experience, making this ideal as introductory material for students or as course material for schools. In addition, this is a must for everyone seriously interested in or professionally working with food.

Book details

Book category Books in English Technology, engineering, agriculture Industrial chemistry & manufacturing technologies Industrial chemistry

• Full title: Basics in Food Research
• Subtitle: From Cell Biology to Food Technology
• Language: English
• Binding: Paperback
• Number of pages: 380
• EAN: 9783527327058
• ID: 05040146
• Publisher: Wiley-VCH Verlag GmbH
• Dimensions: 244 × 170 mm
• Date of publishing: 16. September 2015

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