Food, Science, Policy and Regulation in the Twentieth Century

Explore the intricate relationship between food, science, and policy in the thought-provoking book, Food, Science, Policy and Regulation in the Twentieth Century by David F. Smith. Published by Taylor & Francis Ltd in 2000, this insightful hardback edition spans 280 pages, providing a detailed examination of how these elements have influenced each other over the past century.

Delve into compelling case studies, including the pivotal role of pasteurisation in Britain and the significant E. coli outbreak, to understand the evolving landscape of food regulation and safety. This book is essential for anyone interested in the intersections of food technology, public policy, and health, making it a valuable addition to both academic and personal libraries. Gain a deeper understanding of the historical context and implications of food science and policy with this essential read.