The Wiley Encyclopedia of Food Science and Technology, Second Edition is the single reference source containing the most cutting-edge technology and industry information on Food Science/Nutrition, Consumer Affairs, Chemistry, Microbiology, Processing and Regulatory Affairs. Each article has been written and edited by an expert in the field to ensure clarity, comprehensiveness and accuracy. Extensive references to the current literature as well as cross-references within the Encyclopedia will lead the reader to additional sources of information.
The Wiley Encyclopedia of Food Science and Technology, Second Edition, with its' accessible format and timely topic coverage will appeal to both undergraduate students as well as highly specialized researchers. Like the first edition, the second edition will become the standard reference for food scientists, bioengineers, biotechnologists in food and agricultural companies, alcohol and beverage manufacturers, agricultural and food science schools, drug and cosmetic companies and regulatory/consumer health agencies.