Product Description
Discover the delicious answers as you satisfy your hunger for science!

The Science Chef Travels Around the World is serving up a feast of fun with over 60 easy-to-do food experiments and recipes. Come and join the adventure! You'll travel to 14 fascinating countries—starting in Canada and ending in Ghana—and along the way you'll explore the science secrets of food.

Why does orange soda fizz? Do vegetables really die when you pick them? What makes peanut butter smooth? You'll discover the scientific answers to these and dozens of other yummy mysteries. Plus you'll get to make and eat Sizzling Mexican Chicken Fajitas, tasty Italian Cannoli, Awesome Chinese Egg Rolls, and many other delicious dishes.

Whether you're a beginner or an experienced cook, you can become an International Science Chef, too. All experiments and recipes are kid-tested, include metric equivalents, and require only common ingredients and kitchen utensils. The Science Chef Travels Around the World also includes rules for kitchen safety and a complete nutrition guide. ... Read more

Customer Reviews (1)

Great Book!
This Book is a great but can get a little boring. The recipes are really fun to make and eat. The discriptions about the countries were very interesting to read. But the one thing I didn't like was the experiments. Ididn't think the book needed them and they were weird. example:determiningthe specific gravity of potatoes. I enjoyed this book and i hope you willtoo(if you buy it). this book is great for kids and adults alike. They willenjoy learning about different contrys,foods,and coultres. ... Read more

Product Description
This popular and widely used text/reference has been updated, revised and substantially expanded.

The new edition contains a complete overview of the chemical and physical properties of the major and minor food components and their changes during processing, handling and storage. Food chapters cover water, lipids, carbohydrates, protein, minerals, vitamins and enzymes. Also covered are color, flavor and texture, as well as additives and contaminants. A new chapter discusses the bases of regulatory control of food composition and quality. Full of illustrations and tables, each chapter also contains a bibliography, providing readers with quick access to the relevant literature. An Instructor's manual is available to adopting professors. ... Read more

Customer Reviews (1)

Certificate
If you want to take "certificate in food chemistry", you will need this book. ... Read more

Product Description
This timely Third Edition of Fennema's standard text offers up-to-the-minute coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin in a logically organized, step-by-step presentation ranging from simple to more complex systems. ... Read more

Customer Reviews (4)

Food Chemistry
I got the books I ordered just in time. Also Amazon let me know every step what it was doing so I'll buy books or other things fromAmezon again.

Thorough text, poor index
This is an excellent reference book with a very poorly done index.Finding what you need often requires a bit of legwork.I've begun to note topic locations myself in the margins of the index.It drives me crazy.

Good book
I a great book for anyone that studies food technology or some related area, is a good reference and is well explain, and understable.

Excellent desk reference
This book provides an excellent reference for those in food science/engr related areas.Though it can be quite dull, it's very comprehensive, and provides much more material than it's closest competitor. ... Read more

Product Description

In this era of emphasis on food safety and security, high-volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge for the food processing and food preparation industry.

Now in its 5^th Edition, the highly acclaimed Principles of Food Sanitation provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. The highly acclaimed textbook and reference addresses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment. It also presents specific directions for applying these concepts to attain hygienic conditions in food processing or food preparation operations.

New features in this edition include:

• A new chapter on the concerns about biosecurity and food sanitation
• Updated chapters on the fundamentals of food sanitation, contamination sources and hygiene, Hazard Analysis Critical Control Points, cleaning and sanitizing equipment, and waste handling disposal
• Comprehensive and concise discussion about sanitation of low-, intermediate-, and high-moisture foods

Customer Reviews (1)

Principles of Food Sanitation
I purchased multiple copies to hand out to folks in my company.It has been a very valuable resource to them in their jobs. ... Read more

Product Description
Olive oil is an important component in the food system in most European markets. Moreover, its consumption is gaining interest among consumers, particularly in northern Europe, the U.S. and Canada. As a consequence of this increasing consumption it is fundamental to analyse the main factors influencing consumers' olive-oil choices for both brands and retailers to be able to compete more efficiently and satisfy consumer needs more closely. In this respect, factors such as culture or habits affect many aspects of consumer behaviour such as the structure of consumption, individual decision-making and communication about the product. ... Read more

Customer Reviews (2)

a tasty tidbit for all those who love to eat
This book is one of a series intended for kids who say they don't like science. But everyone loves food, and when a writer skillfully mixes food and science, you end up with a tasty tidbit that young readers are sure to savor. Easy to read and filled with fascinating details, the book discusses why food tastes like it does, what cooking does to food, and the invention of "fake food." The chapter on "Slow Food" introduces the green concept of eating food grown close to home, and the value of farms maintaining crop diversity. The closing chapter describes foods of the future: how genetic modification and the new science called nutrigenomics may one day revolutionize how we'll eat. With bright photos and snappy text, this book will appeal to most people who like to eat!

Connie Goldsmith, children's book reviewer for the Sacramento regional parenting publication, California Kids

Great gift choice
This book makes an excellent gift for a young person - whether they are interested in science or not, because everyone loves food. It's especially good for budding young chefs, but as an adult, I found it fascinating as well. ... Read more

Product Description
This is a new book on food process engineering which treats theprinciples of processing in a scientifically rigorous yet concisemanner, and which can be used as a lead in to more specialized textsfor higher study. It is equally relevant to those in the food industrywho desire a greater understanding of the principles of the foodprocesses with which they work. This text is written from aquantitative and mathematical perspective and is not simply adescriptive treatment of food processing. The aim is to give readersthe confidence to use mathematical and quantitative analyses of foodprocesses and most importantly there are a large number of workedexamples and problems with solutions. The mathematics necessary toread this book is limited to elementary differential and integralcalculus and the simplest kind of differential equation. This book is the result of over fifteen years of teaching foodengineering and food processing technology to students on a variety ofdiploma, first degree, and postgraduate courses. It is designed,inter alia, to:+ Emphasize theimportance of thermodynamics and heat transfer as key elements in foodprocessing;+ Stress the similarity of heat, mass, and momentumtransfer and make the fundamentals of these essential concepts readilyacceptable;+ Develop the theory of mass transfer, which isunder-used in studies of food processing, in a useful and readilyapplicable way;+ Widen the usual list of unit operations treatedin text books for undergraduates to include, for example, the use ofmembranes; and+ Introduce a proper treatment of thecharacterization of food solids and of solids processing and handling. ... Read more

Customer Reviews (1)

Excerpt of review from Journal of Texture Studies 34 (2003)
This is an excellent book for use in classroom for a senior level course in Food Process engineering.It is one of the few books that builds the foundation from basics to culminate in a fairly advanced treatise on several unit operations.

.....In summary, this is a welcome addition as a text book for food process engineering course for seniors and beginning graduate students.Several of the topics cover details and derivations that help the reader understand the basis of final equations commonly used in heat and mass transfer.The topic on solids processing is a great addition as most texts in food engineering do not offer any coverage in this area.
Mohan Rao ... Read more

Product Description
A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. Food preparation and cookery involve many processes that are well described by the physical sciences. Understanding the chemistry and physics of cooking should lead to improvements in performance in the kitchen. For those of us who wish to know why certain recipes work and perhaps more importantly why others fail, appreciating the underlying physical processes will inevitably help in unraveling the mysteries of the "art" of good cooking. Dr. Peter Barham has long been involved in popularizing science in Great Britain where he has lectured and been on radio and television shows on the science of food. In 1999, he won the IOP Prize for Promoting the Public Awareness of Physics.

FROM THE REVIEWS:

"This year, at last, we have a book which shows how a practical understanding of physics and chemistry can improve culinary performance . . .[Barham] first explains, in a lucid non-textbooky way, the principles behind taste, flavour and the main methods of food preparation, and then gives fool-proof basic recipes for dishes from roast leg of lab to chocolate soufflé."-FINANCIAL TIMES WEEKEND

"This book is full of interesting and relevant facts that clarify the techniques of cooking that lead to the texture, taste and aroma of good cuisine. As a physicist the author introduces the importance of models in preparing food, and their modification as a result of testing (tasting)."-THE PHYSICIST

"Focuses quite specifically on the physics and food chemistry of practical domestic cooking in terms of real recipes. Industrial food technologists and process engineers will not find design equations or process flowsheets. Instead they, and those with more immediate home cooking interests, will find a clear, fascinating, informative and serviceable description of the scientific phenomena occurring during domestic cooking, and how to exploit an understanding thereof to achieve results consistently, adapt recipes confidently and adeptly rescue catastrophes. Each chapter starts with an overview of the scientific issues relevant to that food group, e.g. toughness of meat, thickening of sauces, collapse of sponge cakes and soufflés. This is followed by actual recipes, with the purpose behind each ingredient and technique explained, and each recipe followed by a table describing some common problems, causes and solutions. Each chapter then ends with suggested experiments to illustrate some of the scientific principles exploited in the chapter."-FOOD & DRINK NEWSLETTER

"Will be stimulating for amateur cooks with an interest in following recipes and understanding how they work. They will find anecdotes and, sprinkled throughout the book, scientific points of information...The book is a pleasant read and is an invitation to become better acquainted with the science of cooking."-NATURE

"You do not have to be a chemist or a physicist to cook a meal, any more than you need a qualification in engineering to drive a car; but in both cases a little technical knowledge can help when things go wrong. That is the reasoning behind this odd volume that combines an explanation of the scientific principles of cooking with a down-to-earth guide to kitchen utensils, ... some experiments to try at home, and a random collection of around 40 recipes."-THE ECONOMIST

"A physicist at Bristol University, Barham combines a love of science with a passion for cooking (and food) into this small and enjoyable book...Even if you prefer not to turn your kitchen into a laboratory, you will find this book worthwhile."-SCIENCE ... Read more

Customer Reviews (11)

I love this book!
I would have never known about this book until Alton Brown brought it to my attention. Through reading it, I have been able to copy many exciting ways to show my children and myself funner ways to realize exactly what happens with different ingredients inside and outside of the kitchen.
Not only has it opened different ways at looking at cooking but has helped understand how different ingredients, cooking structures, utensils, and cookware can be used best through different climates, time zones, altitudes and different areas of the United States. Instead of worrying about looking for other peoples recommendations my family uses local science. I can simply read temperature of where I am, degrees of what ever electrical or gas run ranges, altitude and with the humidity I can assess how or what needs to be changed in any ingredient to make what ever I want to prepare turn out best.
For any teacher, parent, or cook I would highly recommend this book!

Good Food Book
Good book, easy read and to follow.A good way to learn about the chemistry and the science of foods.

The Science of Cooking
A review for science teachers:

Peter Barnam's The Science of Cooking (Springer, 2000) is a classic, much quoted in New Scientist and The Science of Christmas. After a general introduction at about a year 9 chemistry level it quickly moves on to Maillard reactions (which develop the flavours in cooked meat), the formation of insoluble gluten (from the proteins gliadin and glutenin) when flour is hydrated and kneaded, and the role of fats and oils in carrying aromatics (or emulsifying finely ground cocoa to make chocolate).

Most of all I enjoyed this book for the experiments it suggested (adaptable to inquiry learning). For example: How could you prove fructose is sweeter than glucose? Easy: Use a control, such as an artificial sweetener. But not all people will give the same interpretation when faced with the sugars. How can we show that they are detecting the control in a consistent way? And so on...Secondly, the text is punctuated with anecdotes about demonstration lectures on the Physics of the Black Forest Gateau or Soufflé Chemistry ...you can almost hear this born teacher, winner of the Institute of Physics Prize for Promoting the Public Awareness of Physics, script a unique lesson for your students.

This little recipe book promises a few mouthwatering improvements to my own kitchen alchemy, and comes highly recommended.

scientifically informative but far from complete in the cooking aspect
Pros: Scientifically informative and solid. Knowing the chemical and physical facts behind cooking methods applied to certain group of food would definitely help one to produce constantly good cooking result. And the text is very well written, _no_ part of this book is boring to read.

Cons: This book is focused on western cooking methods, many highly interesting cooking methods which are very popular, even dominating in East Asia are not even mentioned in this book. For example, there is a chapter for sauces but soup was hardly mentioned in this book, as if soup is not a kind of dishes. However the art/science of soup cooking is very important for many people. I, for one, really looked for information for soup cooking in this book but was disappointed. And, the author seems think any sauce has to be at least a bit thick (containing reasonable amount of starch). But this is not true in Asia countries. We have many kinds of really tasty sauces which are totally fluid, almost as light as water. These light sauces are not only tasty but also have really nice aroma, nice colours, contains very little energy and they attach onto the main food very well. In the fish chapter, he said salted/dried fishes are very difficult to regain the good texture and taste, and wrote up 2 pages about a Norwegian disaster of fish making. But in east China, people steamsalted sea eels and the result is so, so delicious. He should really have tried it out himself. In this book, the science of vegetable cooking is not mentioned. Nevertheless I think vegetable cooking is very important and I really want to learn the science of vegetable cooking from the author, I like his writing so much! And, in this book all doughs are baked but there are many people (mostly from East Asia) who steam doughs and the results are excellent too. For beef steak cooking, many professional cooks saute/shallow fry every side of a 2-3cm thick steak first (every side one minute) and then put it into pre-heated oven for 5-7 minutes. This cooking method is not mentioned in this book and actually I did want to know the advantage of the post-fry oven handling of a beef steak.

I really hope there will be a second edition of this book. I seriously suggest the author travel to Hong Kong and try out reasonably many different kinds of food in non-western restaurants in Hong Kong. Especially the famous soups, all kinds of vegetable dishes and all kinds of steamed dough-based snacks....

behind the kitchen
This book will teach you the chemical secrets of the techniques that usually are used in gastronomy,from the basic concepts to most complex.Knowing the scientific basis of the culinary processes, Peter Barham describes kitchen recipes in detail, of this way, will not fail any more.
This book also has some very interesting experiments to do at home, and that will offer help to understand of more practical way, the physical-chemistries concepts that try to explain.
If you are interested in cooking, and science doesn't bore to you, read this book! ... Read more

Product Description
In the past 35 years, the use of commercial enzymes has grown from an insignificant role in the food industry to an important aspect of food processing.This Third Edition of Enzymes in Food Processing explores recent and extensive changes in the use of enzymes as well as the discovery of new enzymes and their uses.Included in the book is a history of the role of enzymes in food processing, enzyme characterization, a discussion of different classes of enzymes including lipases and proteases, commercial enzyme production, and the processing of particular foods such as meat, vegetables, fruit, baked goods, milk products, and beer.Unlike earlier editions, it provides basic information on enzymes and their uses not adequately described in the current literature.Food technologists will find in this edition a description of the properties of those enzymes that are important in food processing, as well as a description of the properties of those enzymes that are important in food processing, as well as a description of the many applications of enzymes in the foods processing industry.The book is intended for food technologists, and will be of value to the microbiologist and enzyme chemist as well.This treatise provides a comprehensive treatment of enzymes used in food processing.

Key Features
* Covers genetic modification of enzymes in the food industry
* Discuss enzyme function and dependence on environmental parameters
* Explores practical applications of food enzymes in industry ... Read more

Product Description
This book focuses on the most common unit operations utilized in modern food processing operations. It contains both descriptive and quantitative analysis of the typical food processes found in modern food processing plants. The descriptive information provides students with background on the process and the impact of the process on food product quality. The quantitative description assists the student in understanding the ability of the process to achieve the desired result and the consequences of improper operation of the process. Examples utilizing different food commodities are incorporated to ensure that the student gains an appreciation of the relationship between commodities and processes. ... Read more

Customer Reviews (1)

Teaching Tools
This book focuses on the most common unit operations utilized in modern food processing operations. It contains both descriptive and quantitative analysis of typical food processes found on modern food processing plants.The descriptive info provides students with background on the process andthe impact of the process on food quality.The quantitative descriptionhelps the students in understanding the ability of the process to achievedesired result and the consequences for the improper operation of theprocess. There are many examples were give to ensure that the studentsgains an knowledge between commodities and process. ... Read more

Product Description
Food Regulation: Law, Science, Policy, and Practice provides an in-depth discussion of the federal statutes, regulations, and regulatory agencies involved in food regulation. After an introduction to U. S. food and drug regulation, it covers current food regulations, inspection and enforcement, international law, the Internet, and ethics. While it contains detailed discussions of policies and case studies, the book is accessible to students and professionals. This is an excellent text for courses in food science, food law, etc., and a practical reference for food industry professionals, consultants, and others. ... Read more

Customer Reviews (1)

Helpful resource
This book is a well organized overview of U.S. food regulation.It is easy to read, informative, and a very helpful resource for anyone trying to find their way through our complex and convoluted system of food law. A great contribution to food law and policy literature. ... Read more

Product Description
The continuously increasing human population, has resulted in a huge demand for processed and packaged foods. As a result of this demand, large amounts of water, air, electricity and fuel are consumed on a daily basis for food processing, transportation and preservation purposes. Although not one of the most heavily polluting, the food industry does contribute to the increase in volume of waste produced as well as to the energy expended to do so. For the first time, nine separate food industry categories are thoroughly investigated in an effort to help combat this already acute problem. The current state of environmental management systems is described, offering comparisons of global legislation rarely found in other resources. An extensive review of commercial equipment, including advantages and disadvantages per employed waste management technique, offers a unique perspective for any academic, student, professional, and/or consultant in the food, agriculture and environmental industries.

* Thoroughly examines the most prevalent and most polluting industries such as Meat, Fish, Dairy, Olive Oil, Juice and Wine industries
* Includes synoptical tables [methods employed, physicochemical or microbiological parameters altered after treatment etc] and comparative figures of the effectiveness of various waste management methods
* Contains nearly 2500 of the most up-to-date references available ... Read more

Product Description
Although chemical engineering and food technology are subject areas closely related to food processing systems and food plant design, coverage of the design of food plants is often sporadic and inadequately addressed in food technology and engineering books. Some books have attempted to treat food engineering from this dual point of view but, most have not achieved balanced coverage of the two. Focusing on food processing, rather than chemical plants, Food Plant Design presents precise design details with photos and drawings of different types of food processing plants, including food processing systems, refrigeration and steam systems, conveying systems, and buildings.

The authors discuss the subject in an ordered format that gives you the tools to produce food products with minimum cost. Including modeling procedures for food processing systems and auxiliary systems, they elucidate synthesis techniques and procedures. Using a clear structure for different levels of information and data on different food processing alternatives, the book outlines solutions to plant design problems in the context of overall optimization of an agro-industrial system and corresponding food chain. It provides the work procedures and techniques for solving the design problems of a food processing plant and in making a defined food product. ... Read more

Product Description

This book provides a fundamental understanding of physical properties of foods. It is the first textbook in this area and combines engineering concepts and physical chemistry. Basic definitions and principles of physical properties are discussed as well as the importance of physical properties in the food industry and measurement methods. In addition, recent studies in physical properties are summarized. The material presented is helpful for students to understand the relationship between physical and functional properties of raw, semi-finished, and processed food in order to obtain products with desired shelf-life and quality.

Product Description
Aligned with the "Food Pyramid", this work introduces food science principles and provides groundwork for further study. It should be of interest to anyone in a food-related profession and students on introductory courses in food science. ... Read more

Customer Reviews (2)

A very good book for introduction of food science
Although this book introduced itself as a book for non food science majors (e.g. nutrition or nursing), I have a M.S. degree in Food Science and still find it useful. It has a very broad coverage of each area in Food Science, and give you some explanations of food chemistry. If you want to know more about the chemistry, you can then refer to books of CHO chem, protein Chem or lipid Chem.

Very good book, easy to understand, enjoyable to read.

Technical hand book for understanding food
I purchased this book to accompany McGee "on Food and Cooking" and although it was interesting and thorough, the book should be considerd by advanced users.The book touches on chemical composition as opposed to functionality as it applies to cooking. ... Read more

Product Description
The last thirty years have seen the establishment of Food Engineering both as an academic discipline and as a profession.Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics.

*Strong emphasis on the relationship between engineering and product quality/safety
*Links theory and practice
*Considers topics in light of factors such as cost and environmental issues ... Read more

Product Description
Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods. Coverage progresses from aspects of thermodynamics, bonds and interaction forces, and reaction kinetics, to transport phenomena, polymers, colloidal interactions, nucleation, glass transitions and freezing, and soft solids. This comprehensive volume effectively clarifies the physicochemical processes encountered in food product development. ... Read more

Customer Reviews (1)

a little bit of everything
this book is required for my class.It's OK, it covers everything but you need to look elsewhere if you are missing some background information.It does not go in-depth on some topics that could use a little more detail.With that said, colloids is not an easy subject and you cannot expect all information to be contained in one textbook. Research articles are key. ... Read more

Product Description
This book provides a basic introduction to food science, nutrition and microbiology for those with little, or no previous scientific knowledge.All material is presented in a straightforward and logical fashion, with practical applications.This revised third edition contains much updated information, including sections on the NACNE and COMA reports, as well as practical measures for healthy eating.More information on food radiation has been added, and the section on food legislation has been extended.New chapters cover food additives and food labelling, and food poisoning and its prevention. ... Read more

Product Description
"Like having a scientist at your side toanswer your questions in plain, non-technicallanguage."—Science NewsWhy is red meat red? How do they decaffeinatecoffee? Do you wish you understood the scienceof food but don't want to plow through dry,technical books? In What Einstein Told HisCook, University of Pittsburgh chemistryprofessor emeritus and award-winningWashington Post food columnist RobertL. Wolke provides reliable and wittyexplanations for your most burning foodquestions, while debunking misconceptions andhelping you interpret confusing advertising andlabeling. A finalist for both the James BeardFoundation and IACP Awards for best foodreference, What Einstein Told His Cookengages cooks and chemists alike.Amazon.com Review
Why do recipes call for unsalted butter--and salt? What is a microwave, actually? Are smoked foods raw or cooked? Robert L. Wolke's enlightening and entertaining What Einstein Told His Cook offers answers to these and 127 other questions about everyday kitchen phenomena. Using humor (dubious puns included), Wolke, a bona fide chemistry professor and syndicated Washington Post columnist, has found a way to make his explanations clear and accessible to all: in short, fun. For example, to a query about why cookbooks advise against inserting meat thermometers so that they touch a bone, Wolke says, "I hate warnings without explanations, don't you? Whenever I see an 'open other end' warning on a box, I open the wrong end just to see what will happen. I'm still alive." But he always finally gets down to brass tacks: as most heat transfer in meat is due to its water content, areas around bone remain relatively cool and thus unreliable for gauging overall meat temperature.

Organized into basic categories like "Sweet Talk" (questions involving sugar), "Fire and Ice" (we learn why water boils and freezers burn, among other things), and "Tools and Technology" (the best kind of frying pan, for example), the book also provides illustrative recipes like Black Raspberry Coffee Cake (to demonstrate how metrics work in recipes) and Bob's Mahogany Game Hens (showing what brining can do). With technical illustrations, tips, and more, the book offers abundant evidence that learning the whys and hows of cooking can help us enjoy the culinary process almost as much as its results. --Arthur Boehm ... Read more

Customer Reviews (65)

Interesting book! Lots of brain candy.
I have only read the first three chapters, but so far this is an excellent book. Cooking makes a lot more sense when the science behind it is explained.

Not that interesting and nothing to do with Einstien
I usually wait until I have finished a book before I say anything about it. I am halfway through and don't think I'll finish it.

I was lulled into buying this book by the title. What could be more enlightening than Albert writing about food? Unfortunately this book has nothing, and I mean nothing to do with Einstein. The book has a nice folksy tone and is easy to read but if you are a foodie at all you will know practically everything in it. As opposed to its title it is very basic. The author and I disagree quite a bit philosophically about food but I don't knock him for it, I just disagree. "

Simply put if you don't know much about food this book is an easy read but if you know what brining is, why not to put a thermometer near a bone in a roast, etc. then this book is not for you. If you want to go deeper then get 'On Food and Cooking' by Andrew McGee.

Good
I received the book in 9 days. The book was in very good shape. Thanks

Fun and Educational!
I originally ordered this as a gift for a friend, but in thumbing through it, I liked it so much I ordered one for myself. If you enjoy cooking at all, and if you appreciate science, this is for you. It is filled with facts as to the why's in cooking. Just fun reading, and something you can read for a few minutes, put down, and then pick up again whenever you like.

Interesting and annoying
There were some interesting tidbits in this book, but nothing you couldn't find online if you're really wondering. It doesn't have an interesting narrative, and the author is way too pleased with himself for the book to be very entertaining. Maybe worth a bargain read, or borrow from a friend but don't pay even half price for this fluff. ... Read more

Product Description
According to an August 2009 report from PricewaterhouseCoopers, the United States market for functional foods in 2007 was US$ 27 billion. Forecasts of growth range from between 8.5% and 20% per year, or about four times that of the food industry in general. Global demand by 2013 is expected to be about $100 billion. With this demand for new products comes a demand for product development and supporting literature for that purpose. There is a wealth of research and development in this area and great scope for commercialization, and this book provides a much-needed review of important opportunities for new products, written by authors with in-depth knowledge of as yet unfulfilled health-related needs.

This book addresses functional food product development from a number of perspectives: the process itself; health research that may provide opportunities; idea creation; regulation; and processes and ingredients. It also features case studies that illustrate real product development and commercialization histories.

Written for food scientists and technologists, this book presents practical information for use in functional food product development. It is an essential resource for practitioners in functional food companies and food technology centres and is also of interest to researchers and students of food science.

Key features:

• A comprehensive review of the latest opportunities in this commercially important sector of the food industry
• Includes chapters highlighting functional food opportunities for specific health issues such as obesity, immunity, brain health, heart disease and the development of children. New technologies of relevance to functional foods are also addressed, such as emulsion delivery systems and nanoencapsulation.
• Includes chapters on product design and the use of functional ingredients such as antioxidants, probiotics and prebiotics as well as functional ingredients from plant and dairy sources
• Specific examples of taking products to market are provided in the form of case studies e.g. microalgae functional ingredients

• Part of the Functional Food Science and Technology book series (Series Editor: Fereidoon Shahidi)