Dictionary of Food Science and Nutrition

Explore the essential Dictionary of Food Science and Nutrition, published by Adam and Charles Black in 2006. This comprehensive reference book spans 288 pages and includes over 6,000 terms that cover a wide range of topics in the fields of nutrition and food science. From dietary requirements and food chemistry to preparation, cooking, hygiene, and health and safety, this dictionary is an invaluable resource for anyone interested in food and nutrition. It also addresses commercial food production, labelling, packaging, and public health, making it a must-have for professionals and enthusiasts alike. Enhance your understanding of food science with this authoritative guide that provides clear, informative, and up-to-date terminology. Perfect for students, dietitians, and culinary experts, this dictionary serves as a vital tool for navigating the complex world of food and nutrition.