Book Review

Sorting the GM wheat from the chaff

In an era of fake news and many uncertainties when it has become less easy to establish truth from untruth, particularly for complex issues, well written information that can be trusted has increased worth. The whole area of GM crops can certainly be called an issue with many considerations, complexities and controversy. Controversy has been caused by misunderstanding, partial understanding or no understanding and the manipulation and distortion of information.

Absorbing pesticides

Absorbing pesticides

Graham Matthews, Emeritus Professor at Imperial College, is an able communicator. He has taken a topic, pesticides in agriculture, which many will assume prima facie to be dry, technical and of interest only to a few specialists, and has demonstrated that it is both a fascinating subject and one that can be presented in an engaging and informative way. His book, A History of Pesticides, provides an intellectual journey through the topic of agricultural pesticides and it is one for which Professor Matthews is both a knowledgeable and authoritative guide.

Application of ultrasound

Ultrasound in food processing

The preface to this book explains why ultrasound processing is becoming more important in the food industry. It can be used at higher powers to create changes in structure, temperature increases, homogenisation and food preservation, while at lower powers it can be used for process monitoring and food characterisation.

It is a relatively portable and inexpensive technique compared to some competing technologies. The ability of ultrasound to differentiate between small changes in food structure is also an important feature.

History of the agricultural pesticides industry


The first thing to say about David Watson’s book on agricultural pesticides is that it is a fascinating and absorbing read. The second thing to say is that the title does not fully reflect the subject matter and breadth of the work, or the undoubted scholarship upon which it is based.

A comprehensive package


The main body of this 550- page recent publication comprises a comprehensive innovation re­view featuring more than 400 sustainable packaging examples, from re­search and development (R&D) concepts through to actual market launches.

The making of juice

This is the latest volume in the IFST Advances in Food Science Book series, concerning the application of novel processing technologies in the manufacture of non-alcoholic beverages. Intended as a reference work summarising the latest food science research and practice, and featuring contributions by recognised international experts, the book is divided into three sections: Juice Processing, Non-Alcoholic Beverages and Waste in the Juice and Non-Alcoholic Beverage Sector.

Valorising food by-products

This book provides a very comprehensive overview of the wide field of food waste valorisation, breaking the subject down into many different food waste types, their composition and options for valorisation based on both currently available technology and future projections. The result is a very useful go-to resource for anyone in the field for information and further reading.

Technical Aspects of Manufacturing Food Supplements: A Guide for Food Supplement Manufacturers

This slim volume is the forth and newly expanded edition, which sets out to be an entry level guide to solving the issues surrounding the physical production of food supplements. It collates contributions from the CRN UK technical committee with additional technical contributions from the two editors and maintains a highly accessible style throughout the nine short sections and four annexes.

Beckett’s Industrial Chocolate Manufacture and Use

Since its inception, this book has been a standard reference work for all things to do with cocoa and chocolate and this edition continues that proud tradition. As with its predecessors, it provides a wide and well-presented review of the science, technology and engineering associated with chocolate and its manufacture.

This new edition has a wide list of authoritative contributors all with outstanding knowledge and experience of the industry. In addition, the book now has two co-editors, one of whom brings an additional North American perspective.

Gastrophysics: The New Science of Eating

The psychologist, Professor Charles Spence, Head of the Crossmodal Research Laboratory at Oxford University, looks at our multisensory experience of food. What is on our minds as we eat? He has studied how our brains process and integrate the information from our senses and how we perceive the world around us.


New FS and T website!

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