While many books proliferate elucidating the science behind the transformations during cooking, none teach the concepts of physics chemistry through problem sol

While many books proliferate elucidating the science behind the transformations during cooking, none teach the concepts of physics chemistry through problem sol

Chronicling the development of an undergraduate degree programme in culinary arts at the Dublin Institute of Technology, this book details the merger of a vocat

The Institute of Food Technologists (IFT) recently endorsed the use of computers in food science education. The minimum standards for degrees in food science, a

Supercritical fluid extraction is an environmentally safe and cost-effective alternative to traditional organic solvents. Carbon dioxide is widely used as the s