Title: The Science and Technology of Foods
Author: R K Proudlove
Publisher: Forbes Publications
Price: £19.99
ISBN: 1-899527-20-6

Summary: This popular, student-friendly work is for A Level and GCSE students and teachers following all examination boards including Edexcel, AQA and OCR.

Keith Proudlove, BSc, Mphil, FIFST, graduated in Food Science from Reading University. After spending some years working in Food Product Development in the Food Industry, he started lecturing at all levels in Food Studies in London. He has been active in consultancy work in industry and education both in the UK and overseas, where he helped establish eight schools of Food Studies. He is currently Chairman of the Training and Examination Committee of the Institute of Food Science and Technology, and is the Head of the Centre for Food at Sheffield Hallam University.

The book covers the composition of foods, commodities and raw materials, handling and preparation of food raw materials, preservation processes, product analysis and the consumer, microbiology, ingredients and additives, product design and analysis. The book provides focused tasks to improve students' own learning, detailed tables and diagrams, an up-to-date picture of cutting-edge developments in food technology, and a comprehensive glossary.