Basics in Food Research

A fascinating introduction to the complex interplay between humans and their food. Edited by Dr. Esther Schaerer of the renowned Alimentarium food museum, and written in a readily accessible language by an international team of top experts, this textbook deals with the manifold influence of food on our development, our senses and our organs, as well as with the latest developments in food technology and chemistry. With breathtaking full-color images throughout, the contents turn learning into an enjoyable experience, making this ideal as introductory material for students or as course material for schools. In addition, this is a must for everyone seriously interested in or professionally working with food.