Book Review

Bakery Products Science and Technology 2nd Edition

This second edition of Bakery Products Science and Technology was published in August 2014 and is an editorially compiled volume comprising seven parts. It is well presented and suited to a wide audience of bakery technologists/ scientists working in the food industry or studying courses at colleges or universities. The volume gives a broad coverage whilst containing a pertinent level of practical raw material and processing detail. It is a book that will be useful to have on hand as a reference guide.

Food Safety: Emerging Issues, Technologies and Systems

Food safety science is dynamic. Not only are molecular fingerprinting methods developing with increasing speed, but their costs are falling even faster. As ever we have to face the challenge presented by evolution: our microbial adversaries are changing too, often in an unpredictable way. Making sure that food handler training is effective and its impact is sustained requires us to be sociologists as well as microbiologists. We have to be Jacks-of-all-trades and masters of everything!

Instrumental assessment of food sensory quality: A practical guide

Carol Raithatha reviews ‘Instrumental Assessment of Food Sensory Quality: A practical guide’

Seafood Processing: Technology, Quality and Safety

Ivan Bartolo reviews the first book of IFST's new series, IFST Advances in Food Science

Something to chew on

Finn Holm reviews Prof Mike Gibney's book, 'Something to chew on: challenging controversies in food and health

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