{"title":"Food Science Text Series","description":"\u003cp\u003eDive into the Food Science Text Series, essential reading for students and professionals alike. Explore the science behind what we eat, from nutrition to processing, and expand your culinary knowledge.\u003c\/p\u003e","products":[{"product_id":"essentials-of-food-science-book-vickie-a-vaclavik-phd-9780387699394","title":"Essentials of Food Science","description":"This book covers the basics of foods, food science, and food technology. The revised 3rd edition is ideal for the non-major intro course, taught in food science or nutrition department. Includes new photos, website references, and alerts for culinary and food preparation students.","brand":"WoB","offers":[{"title":"GB \/ WELL_READ \/ INTERNAL","offer_id":49632098976017,"sku":"GOR013246005","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":50558800953617,"sku":"CIN0387699392VG","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0387699392.jpg?v=1750878667"},{"product_id":"modern-food-microbiology-book-james-m-jay-9780387231808","title":"Modern Food Microbiology","description":"This fifth edition of Modern Food Microbiology places special emphasis on foodborne microorganisms, as the previous four editions attempted to do. A good understanding of the basic biology of foodborne organisms is more critical for food scientists now than in previous decades. With so many microbiologists in the 1990s devoting their attention to genes and molecules, one objective of this text is to provide a work that places emphasis on entire microbial cells as well as their genes and molecules. For textbook usage, this edition is best suited for a second or subsequent course in microbiology. Although organic chemistry is a desirable prerequisite, those with a good grasp of general biology and chemistry should not find this book difficult. In addition to its use as a course text, this edition, like the previous, contains material that goes beyond what normally is covered in a one-term course. For use as a food microbiology text, suggested starting points are the sections in Chapter 2 that deal with the sources and types of microorganisms in foods followed by the principles outlined in Chapter 3. The food product chapters (Chaps.4-9) may be covered to the extent that one wishes, but the principles from Chapters 2 and 3 should be stressed during this coverage. A somewhat logical next step would be food preservation methods as outlined in Chapters 13-17 where again the principles from Chapter 3 come into play.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ GARDNERS","offer_id":49731303473425,"sku":"NGR9780387231808","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ GOOD \/ SBYB","offer_id":49966047396113,"sku":"CIN0387231803G","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":50923656642833,"sku":"GOR004985147","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ NEW \/ INGRAM","offer_id":51001971933457,"sku":"NIN9780387231808","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52480474349841,"sku":"NLS9780387231808","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0387231803.jpg?v=1751071668"},{"product_id":"food-analysis-book-s-suzanne-nielsen-9783319457741","title":"Food Analysis","description":"This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ GARDNERS","offer_id":49736126169361,"sku":"NGR9783319457741","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ GOOD \/ SBYB","offer_id":51422800380177,"sku":"CIN3319457748G","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/3319457748.jpg?v=1750933854"},{"product_id":"food-law-and-regulation-for-non-lawyers-book-marc-c-sanchez-9783319717029","title":"Food Law and Regulation for Non-Lawyers","description":"Designed and modeled after a six-week introductory food law course taught at Northeastern University, Food Law and Regulation for Non-Lawyers offers a succinct overview of key topics and core concepts for food scientists, quality managers, and others who need to understand the regulation of food in the U.S. This second edition includes critical updates on the Food Safety Modernization Act-- the first change to the food safety laws in over 70 years. The seven foundational rules, finalized in 2015, are discussed in detail. The new edition also includes other regulatory updates such as the new Nutrition Fact Panel, changes to the definition of fiber, and the FDA's attempt to regulate the widely used healthy claim. These timely updates, along with the core concepts of the first edition, make the volume an essential and practical tool for regulatory professionals.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ GARDNERS","offer_id":49737475227921,"sku":"NGR9783319717029","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ GOOD \/ SBYB","offer_id":50163463651601,"sku":"CIN3319717022G","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52134451740945,"sku":"NLS9783319717029","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/3319717022.jpg?v=1750806141"},{"product_id":"essentials-of-food-science-book-vickie-a-vaclavik-phd-9783030468132","title":"Essentials of Food Science","description":"The fifth edition of the Essential of Food Science text continues its approach of presenting the essential information of food chemistry, food technology, and food preparations while providing a single source of information for the non-major food science student.    This latest edition includes new discussions of food quality and new presentations of information around biotechnology and genetically modified foods. Also new in this edition is a discussion of the Food Safety Modernization Act (FSMA), a comparison chart for Halal and Kosher foods and introductions to newly popular products like pea starchand the various plant-based meat analogues that are now available commercially and for household use.    Each chapter ends with a glossary of terms, references, and a bibliography. The popular “Culinary Alert!” features are scattered throughout the text and provide suggestions for the reader to easily apply the information in the text to his or her cooking application.    Appendices at the end of the book include a variety of current topics such as Processed Foods, Biotechnology, Genetically Modified Foods, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, and a Brief History of Foods Guides including USDA Choosemyplate.gov.    V.A. Vaclavik, Ph.D., RD. has taught classes in nutrition, food science and management and culinary arts for over 25 years at the college level in Dallas, Texas. She is a graduate of Cornell University, human nutrition and food; Purdue University, restaurant, hotel, institution management; and Texas Woman’s University, institution management and food science.    Elizabeth Christian, Ph.D. has been an adjunct faculty member at Texas Woman’s University for more than 25 years, teaching both face-to-face and online classes in the Nutrition and Food Science department. She obtained her B.S. and her PhD. In Food Science from Leeds University, England, and then worked as a research scientist atthe Hannah Dairy Research Institute in Scotland for Five years before moving to the United States.    Tad Campbell, MCN, RDN, LD is a clinical instructor at The University of Texas Southwestern Medical Center at Dallas, where he teaches Food Science and Technology as well as other nutrition courses in the Master of Clinical Nutrition – Coordinated Program. He holds a Bachelor of Business Administration degree from Baylor University as well as a Master of Clinical Nutrition from UT Southwestern where he studied Food Science under Dr. Vickie Vaclavik.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ GARDNERS","offer_id":49738978525457,"sku":"NGR9783030468132","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ WELL_READ \/ SBYB","offer_id":50396806676753,"sku":"CIN3030468135A","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ NEW \/ INGRAM","offer_id":51061102575889,"sku":"NIN9783030468132","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52402976293137,"sku":"NLS9783030468132","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":53143309517073,"sku":"GOR014771689","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/3030468135.jpg?v=1751157802"},{"product_id":"principles-of-food-chemistry-book-john-m-deman-9783319636054","title":"Principles of Food Chemistry","description":"Contains an overview of the chemical and physical properties of the major and minor food components and their changes during processing, handling and storage. In this title, food chapters cover water, lipids, carbohydrates, protein, minerals, vitamins and enzymes. It also discusses the bases of regulatory control of food composition and quality.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ GARDNERS","offer_id":49739399594257,"sku":"NGR9783319636054","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ WELL_READ \/ SBYB","offer_id":50404771397905,"sku":"CIN3319636057A","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ GOOD \/ SBYB","offer_id":50404772577553,"sku":"CIN3319636057G","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ NEW \/ INGRAM","offer_id":51060754383121,"sku":"NIN9783319636054","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52331753308433,"sku":"NLS9783319636054","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/3319636057.jpg?v=1751415405"},{"product_id":"fundamentals-of-food-process-engineering-book-romeo-t-toledo-9783319900971","title":"Fundamentals of Food Process Engineering","description":"While continuing the tradition of expansive coverage, Fundamentals of Food Process Engineering, Fourth Edition, has been updated and revised.  The new edition of this classic text emphasizes problem solving, including technological principles that form the basis for a process so that the process can be better understood and the selection of processing parameters to maximize product quality and safety can be made more effective.  In addition, the book contains new, hard-to-find data needed to conduct food process engineering calculations.       Two new chapters, aseptic processing and packaging, and emerging food processing technologies have been added, and one chapter on review of mathematical principles was deleted. The new chapters reflect the current state of technology and will be very useful to practicing food engineers in academics and the food industry. New chapters include:    ·         Aseptic processingsystems containing diagrams of various equipment, flow and residence time distributions, and calculations for hold tube and process lethality.     ·         Emerging food processing technologies include heating methods with microwave, radiofrequency, and pulse electricity, and high pressure processing. Each topic includes equations and example calculations to strengthen rigor for food engineering calculations.     The thermal process calculation chapter was extensively revised to remove outdated information and add more relevant examples. Similarly, other chapters were also revised for updated tabular data and text write-up.     Written for the upper level undergraduate, Fundamentals of Food Process Engineering, Fourth Edition, is a solid reference for the graduate food engineering student and professional.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ GARDNERS","offer_id":49739654758673,"sku":"NGR9783319900971","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52591507570961,"sku":"NLS9783319900971","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/3319900978.jpg?v=1751064077"},{"product_id":"food-analysis-book-s-suzanne-nielsen-9781441914774","title":"Food Analysis","description":"This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography also are included. Other methods and instrumentation such as thermal analysis, ion-selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the analysis of foods. A website with related teaching materials is accessible to instructors who adopt the textbook.","brand":"WoB","offers":[{"title":"US \/ GOOD \/ SBYB","offer_id":49759503778065,"sku":"CIN1441914773G","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ WELL_READ \/ SBYB","offer_id":50384007889169,"sku":"CIN1441914773A","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":50499495395601,"sku":"CIN1441914773VG","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1441914773.jpg?v=1751337697"},{"product_id":"sensory-evaluation-of-food-book-h-heymann-9780412994418","title":"Sensory Evaluation of Food","description":"This text is designed for undergraduate and graduate courses in sensory evaluation and as a reference for industrial practitioners. It covers all the basic techniques of sensory testing, from simple descrimination tests to home use placements for consumers. Practical guidance is provided on how tests are conducted and, for the reader who wishes a deeper understanding, the fundamental psychological and statistical theories that form the basis and rationale for sensory test design. Statistics used in sensory evaluation are demonstrated as integrated applications in the context of appropriate sensory methods and are also presented as stand-alone material in appendices. The text presents divergent philosophies in a balanced manner.","brand":"WoB","offers":[{"title":"US \/ GOOD \/ SBYB","offer_id":49798166315281,"sku":"CIN0412994410G","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0412994410.jpg?v=1750813857"},{"product_id":"elementary-food-science-book-john-t-nickerson-9780412079610","title":"Elementary Food Science","description":"An Aspen Food Science Text Series Book. Following the success of the previous editions, this popular introductory text continues to provide thorough, up-to-date information covering a broad range of topics in food science, with emphasis on food processing and handling and the methodology of specific foods. Presenting a multitude of easy-to-understand figures, tables, illustrated concepts and methods, this text maintains the strengths of the previous edition while adding new information. The book opens with a revised chapter on what food science actually is, detailing the progression of food science from beginning to future. Succeeding chapters include the latest information on food chemistry and dietary recommendations, food borne diseases and microbial activity. A complete revision of HACCP is outlined, accompanied by numerous examples of flow charts and applications, as well as major additions on food labeling. Extensive updates have been made on processing methods and handling of foods, such as new procedures on: candy making; coffee and tea production; beer and wine production; soft drinks; ultra high temperature processing; aseptic packaging; aquaculture and surimi; and UHT and low temperature pasteurization of milk. In addition, there is a completely new section which includes safety and sanitation as well as laboratory exercises in sensory, microbiological, chemical quality test, and processing methods for a variety of the foods described in previous chapters.","brand":"WoB","offers":[{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":49850134036753,"sku":"GOR007491179","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":51332562977041,"sku":"CIN0412079615VG","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0412079615.jpg?v=1751292212"},{"product_id":"sensory-evaluation-of-food-book-harry-t-lawless-9781441964878","title":"Sensory Evaluation of Food","description":"The ?eld of sensory science has grown exponentially since the publication of the p- vious version of this work. Fifteen years ago the journal Food Quality and Preference was fairly new. Now it holds an eminent position as a venue for research on sensory test methods (among many other topics). Hundreds of articles relevant to sensory testing have appeared in that and in other journals such as the Journal of Sensory Studies. Knowledge of the intricate cellular processes in chemoreception, as well as their genetic basis, has undergone nothing less than a revolution, culminating in the award of the Nobel Prize to Buck and Axel in 2004 for their discovery of the olfactory receptor gene super family. Advances in statistical methodology have accelerated as well. Sensometrics meetings are now vigorous and well-attended annual events. Ideas like Thurstonian modeling were not widely embraced 15 years ago, but now seem to be part of the everyday thought process of many sensory scientists. And yet, some things stay the same. Sensory testing will always involve human participants. Humans are tough measuring instruments to work with. They come with varying degrees of acumen, training, experiences, differing genetic equipment, sensory capabilities, and of course, different preferences. Human foibles and their associated error variance will continue to place a limitation on sensory tests and actionable results. Reducing, controlling, partitioning, and explaining error variance are all at the heart of good test methods and practices.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ GARDNERS","offer_id":49930254319889,"sku":"NGR9781441964878","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ GOOD \/ SBYB","offer_id":50796022464785,"sku":"CIN1441964878G","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ NEW \/ INGRAM","offer_id":51026413682961,"sku":"NIN9781441964878","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":51830077620497,"sku":"GOR007590989","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52139112956177,"sku":"NLS9781441964878","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1441964878.jpg?v=1751114914"},{"product_id":"food-science-book-norman-n-potter-9780834212657","title":"Food Science","description":"Now in its fifth edition, Food Science remains the most  popular and reliable text for introductory courses in food science and  technology. This new edition retains the basic format and pedagogical  features of previous editions and provides an up-to-date foundation  upon which more advanced and specialized knowledge can be built. This  essential volume introduces and surveys the broad and complex  interrelationships among food ingredients, processing, packaging,  distribution and storage, and explores how these factors influence  food quality and safety. Reflecting recent advances and emerging  technologies in the area, this new edition includes updated commodity  and ingredient chapters to emphasize the growing importance of  analogs, macro-substitutions, fat fiber and sugar substitutes and  replacement products, especially as they affect new product  development and increasing concerns for a healthier diet. Revised  processing chapters include changing attitudes toward food  irradiation, greater use of microwave cooking and microwaveable  products, controlled and modified atmosphere packaging and expanding  technologies such a extrusion cooking, ohmic heating and supercritical  fluid extraction, new information that addresses concerns about the  responsible management of food technology, considering environmental,  social and economic consequences, as well as the increasing  globalization of the food industry. Discussions of food safety an  consumer protection including newer phychrotropic pathogens; HAACP  techniques for product safety and quality; new information on food  additives; pesticides and hormones; and the latest information on  nutrition labeling and food regulation. An outstanding text for  students with little or no previous instruction in food science and  technology, Food Science is also a valuable reference for  professionals in food processing, as well as for those working in  fields that service, regulate or otherwise interface with the food  industry.","brand":"WoB","offers":[{"title":"US \/ GOOD \/ SBYB","offer_id":50154809884945,"sku":"CIN083421265XG","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":50173813850385,"sku":"GOR009815859","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":50893881180433,"sku":"CIN083421265XVG","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ NEW \/ INGRAM","offer_id":51008588251409,"sku":"NIN9780834212657","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52536547803409,"sku":"NLS9780834212657","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/083421265X.jpg?v=1753784613"},{"product_id":"principles-of-food-sanitation-book-norman-g-marriott-9783030097929","title":"Principles of Food Sanitation","description":"Acclaimed textbook and industry referenceThoroughly updated chaptersEssential for food processing or food preparation operations","brand":"WoB","offers":[{"title":"US \/ WELL_READ \/ SBYB","offer_id":50160030744849,"sku":"CIN3030097927A","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ NEW \/ INGRAM","offer_id":51061683421457,"sku":"NIN9783030097929","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52592838344977,"sku":"NLS9783030097929","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/3030097927.jpg?v=1751158659"},{"product_id":"physical-properties-of-foods-book-serpil-sahin-9780387307800","title":"Physical Properties of Foods","description":"This is the first textbook to provide a fundamental understanding of physical properties of foods. It covers information about the most important physical properties of foods by combining the knowledge of food science, physical chemistry, physics and engineering. 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. Each chapter provides examples and problems, which teach students to analyze experimental data to generate practical information.","brand":"WoB","offers":[{"title":"US \/ GOOD \/ SBYB","offer_id":50350056636689,"sku":"CIN038730780XG","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52565341110545,"sku":"NLS9780387307800","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/038730780X.jpg?v=1750845008"},{"product_id":"food-law-and-regulation-for-non-lawyers-book-marc-c-sanchez-9783319124711","title":"Food Law and Regulation for Non-Lawyers","description":"The book offers a succinct overview of key topics and core concepts for food scientists, quality managers, and others who need to understand the regulation of food and dietary supplements in the U.S. It was designed and modeled after a six-week introduction to food law course currently taught at Northeastern University, and serves as a practical tool for regulatory professionals. The book includes a chapter on each major topic, with summations of the legislative history and general legal landscape. Each chapter focuses the reader on major and emerging issues encountered by facilities. A comparative law section at the end of every chapter offers readers an ability to view alternative methods of regulation and enforcement.  This design is unique and allows students and working professionals alike to understand core concepts and the practical application of the law to their work.  Using a modified casebook method approach, the book also serves as a practical tool for regulatory professionals.","brand":"WoB","offers":[{"title":"US \/ GOOD \/ SBYB","offer_id":50398662983953,"sku":"CIN3319124714G","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/3319124714.jpg?v=1751252617"},{"product_id":"laboratory-exercises-for-sensory-evaluation-book-harry-t-lawless-9781461456827","title":"Laboratory Exercises for Sensory Evaluation","description":"Laboratory exercises are a necessary part of science education. They enable students to better understand the principles discussed in lectures, and provide them with hands-on experience of the practical aspects of scientific research. The purpose of this book is to provide students and instructors with a time-tested set of lab exercises that illustrate the common sensory tests and\/or sensory principles used in evaluation of foods, beverages and consumer products. The appendices will also include a set of simple problem sets that can be used to teach and reinforce basic statistical tests. Approximately twenty years ago the Sensory Evaluation Division of the Institute of Food Technologists sponsored the preparation of a set of exercises titled “Guidelines for Laboratory Exercises for a Course in Sensory Evaluation of Foods,” edited by one of the co-authors (Heymann). This book will provide additional materials from the second author (Lawless), as well as other instructors, in a uniform format that can be easily adopted for course use. Most importantly, the lab exercises will complement the flagship textbook in the field, Sensory Evaluation of Foods: Principles and Practices, 2E, also by Lawless and Heymann and published by Springer. Possible course adoption of the main text along with the lab manual should enhance the sales of these materials.","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":50796004573457,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ GOOD \/ SBYB","offer_id":50796009783569,"sku":"CIN1461456827G","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52681734226193,"sku":"NLS9781461456827","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1461456827.jpg?v=1751116034"},{"product_id":"functional-foods-and-nutraceuticals-book-rotimi-e-aluko-9781493950645","title":"Functional Foods and Nutraceuticals","description":"\"Functional food or medicinal food is any fresh or processed food claimed to have a health-promoting and\/or disease-preventing property beyond the basic nutritional function of supplying nutrients, although there is no consensus on an exact definition of the term.  This is an emerging field in food science, in which such foods are usually accompanied by health claims for marketing purposes, such as a company's ‘cereal is a significant source of fiber. Studies have shown that an increased amount of fiber in one's diet can decrease the risk of certain types of cancer in individuals.’  Functional foods are sometimes called nutraceuticals, a portmanteau of nutrition and pharmaceutical, and can include food that has been genetically modified. The general category includes processed food made from functional food ingredients, or fortified with health-promoting additives, like \"vitamin-enriched\" products, and also fresh foods (e.g., vegetables) that have specific claims attached. Fermented foods with live cultures are often also considered to be functional foods with probiotic benefits.\"","brand":"WoB","offers":[{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":50893789561105,"sku":"GOR014109895","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ NEW \/ INGRAM","offer_id":51030175187217,"sku":"NIN9781493950645","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52565347696913,"sku":"NLS9781493950645","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":52779829035281,"sku":"CIN1493950649VG","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1493950649.jpg?v=1750860188"},{"product_id":"nielsen-s-food-analysis-book-b-pam-ismail-9783031506420","title":"Nielsen's Food Analysis","description":"This sixth edition provides information on techniques needed to analyze foods for chemical and physical properties.  The book is ideal for undergraduate courses in food analysis and it is also an invaluable reference for professionals in the food industry.  General information chapters on regulations, labeling sampling, and data handling provide background information for chapters on specific methods to determine chemical composition and characteristics, physical properties, and constituents of concern.  Methods of analysis cover information on the basic principles, advantages, limitations, and applications.  The information on food analysis applications has been expanded in a number of chapters that cover basic analytical techniques.   Instructors who adopt the textbook can contact B. Ismail for access to a website with related teaching materials.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ GARDNERS","offer_id":50941186801937,"sku":"NGR9783031506420","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":51394094858513,"sku":"NIN9783031506420","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/3031506421.jpg?v=1751436162"},{"product_id":"elementary-food-science-book-ernest-r-vieira-9780834216570","title":"Elementary Food Science","description":"An Aspen Food Science Text Series Book. Following the success  of the previous editions, this popular introductory text continues to  provide thorough, up-to-date information covering a broad range of  topics in food science, with emphasis on food processing and handling  and the methodology of specific foods. Presenting a multitude of  easy-to-understand figures, tables, illustrated concepts and methods,  this text maintains the strengths of the previous edition while  adding new information. The book opens with a revised chapter on what  food science actually is, detailing the progression of food science  from beginning to future. Succeeding chapters include the latest  information on food chemistry and dietary recommendations, food borne  diseases and microbial activity.  A complete revision of HACCP is  outlined, accompanied by numerous examples of flow charts and  applications, as well as major additions on food labeling. Extensive  updates have been made on processing methods and handling of foods,  such as new procedures on: candy making; coffee and tea production;  beer and wine production; soft drinks; ultra high temperature  processing; aseptic packaging; aquaculture and surimi; and UHT and  low temperature pasteurization of milk.  In addition, there is a  completely new section which includes safety and sanitation as well  as laboratory exercises in sensory, microbiological, chemical quality  test, and processing methods for a variety of the foods described in  previous chapters.","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":50961236361489,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":50961238458641,"sku":"CIN0834216574VG","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ GOOD \/ SBYB","offer_id":51856512385297,"sku":"CIN0834216574G","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0834216574.jpg?v=1751044580"},{"product_id":"introduction-to-food-process-engineering-book-p-g-smith-9781441976611","title":"Introduction to Food Process Engineering","description":"This is a new book on food process engineering which treats the principles of processing in a scientifically rigorous yet concise manner, and which can be used as a lead in to more specialized texts for higher study. It is equally relevant to those in the food industry who desire a greater understanding of the principles of the food processes with which they work. This text is written from a quantitative and mathematical perspective and is not simply a descriptive treatment of food processing. The aim is to give readers the confidence to use mathematical and quantitative analyses of food processes and most importantly there are a large number of worked examples and problems with solutions. The mathematics necessary to read this book is limited to elementary differential and integral calculus and the simplest kind of differential equation.","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51026352505105,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":51026354798865,"sku":"NIN9781441976611","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52401638801681,"sku":"NLS9781441976611","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1441976612.jpg?v=1751371318"},{"product_id":"microbial-food-safety-book-omar-a-oyarzabal-9781461411765","title":"Microbial Food Safety","description":"In this book, some of the most qualified scientists review different food safety topics, ranging from emerging and reemerging foodborne pathogens, food regulations in the USA, food risk analysis and the most important foodborne pathogens based on food commodities. This book provides the reader with the necessary knowledge to understand some of the complexities of food safety. However, anybody with basic knowledge in microbiology will find in this book additional information related to a variety of food safety topics.","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51027706118417,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":51027708739857,"sku":"NIN9781461411765","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52675981410577,"sku":"NLS9781461411765","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1461411769.jpg?v=1750757200"},{"product_id":"food-law-and-regulation-for-non-lawyers-book-marc-c-sanchez-9783030100971","title":"Food Law and Regulation for Non-Lawyers","description":"Designed and modeled after a six-week introductory food law course taught at Northeastern University, Food Law and Regulation for Non-Lawyers offers a succinct overview of key topics and core concepts for food scientists, quality managers, and others who need to understand the regulation of food in the U.S.  This second edition includes critical updates on the Food Safety Modernization Act-- the first change to the food safety laws in over 70 years. The seven foundational rules, finalized in 2015, are discussed in detail. The new edition also includes other regulatory updates such as the new Nutrition Fact Panel, changes to the definition of fiber, and the FDA’s attempt to regulate the widely used “healthy” claim. These timely updates, along with the core concepts of the first edition, make the volume an essential and practical tool for regulatory professionals.","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51060149289233,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":51060152271121,"sku":"NIN9783030100971","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52656942022929,"sku":"NLS9783030100971","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/3030100979.jpg?v=1751415105"},{"product_id":"food-analysis-book-s-suzanne-nielsen-9783319833712","title":"Food Analysis","description":"As well as information also to be found in previous editions, this text has a general information section that includes governmental regulations related to food analysis, sampling, and data handling as background chapters. The major sections of the book contain chapters on compositional analysis and on chemical properties and characteristics of foods. A new chapter is included on agricultural biotechnology (GMO) methods of analysis. included. All topics covered contain information on the basic principles, procedures, advantages, limitation, and applications.","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51060967014673,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":51060969406737,"sku":"NIN9783319833712","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/3319833715.jpg?v=1750966771"},{"product_id":"elementary-food-science-book-richard-owusu-apenten-9783030654313","title":"Elementary Food Science","description":"Following the success of the popular introductory text,Elementary Food Science(5th edition) coversabroad range of food science topics organized infour parts; Part (1)Interrelated food science topics, Part (2)Food safety \u0026amp; sanitation, Part (3)Food preservation and processing and Part (4)Handling \u0026amp; processing of foods. The opening two chapters discuss what food science actually is, the significanceforsociety, and the large contribution of the food industry to jobs and revenue in the USA and globally. Succeeding chapterscover food regulatory agencies, food labels, food quality and sensory evaluation, and consumer food literacy. Part (2)hastwo new chapters explaininghow microbes affect food quality,and alsofoodborne disease outbreaks; GMP is described independently and as a prerequisite for HACCP, VACCP andTACCPfood-safety management systems. Part (3) containstwo new chapters dealing with basic aspects of food processing, and the quality of dried foods. Part (4) covershandling and processing major food commodity groups (meat, dairy products, poultry and eggs, fish and shellfish, cereal grains, bakery products, fruits and vegetables, sugar confectionary). A new final chapter coversthe foodservice industry. The text highlights food science links with industry uniquelyusing the North American Industry Classification System (NAICS). Overall, the book is thoroughly modernized with over 1500 references cited in recognition of thousands of named food scientists and other professionals.      The target readership remain unchanged for the current edition, i.e.  Students of food science fromsenior high school, colleges or universities. Sections of the book will also appeal toadvanced readers from other disciplines with perhaps little or noprior food science experience. Additionally, readers covering the intersection of food science with culinary arts, foodservices, and nutritionor public health will find the book useful.","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51061351317777,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":51061353709841,"sku":"NIN9783030654313","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52430364672273,"sku":"NLS9783030654313","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/3030654311.jpg?v=1750806053"},{"product_id":"principles-of-food-chemistry-book-john-m-deman-9783319875927","title":"Principles of Food Chemistry","description":"Contains an overview of the chemical and physical properties of the major and minor food components and their changes during processing, handling and storage. In this title, food chapters cover water, lipids, carbohydrates, protein, minerals, vitamins and enzymes. It also discusses the bases of regulatory control of food composition and quality.","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51061612904721,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":51061615722769,"sku":"NIN9783319875927","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52484570710289,"sku":"NLS9783319875927","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/3319875922.jpg?v=1751252688"},{"product_id":"nielsen-s-food-analysis-laboratory-manual-book-b-pam-ismail-9783031449697","title":"Nielsen's Food Analysis Laboratory Manual","description":"This fourth edition laboratory manual was written to accompany Nielsen’s Food Analysis, Sixth Edition, by the same authors. New to this fourth edition of the laboratory manual are three new chapters that complement both the textbook chapters and the laboratory exercises. The book again contains four introductory chapters that help prepare students for doing food analysis laboratory exercises.  The 26 laboratory exercises in the manual cover 24 of the 35 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component or characteristic. Most of the laboratory exercises include the following: background, reading assignment, objective, principle of method, chemicals, reagents, precautions and waste disposal, supplies, equipment, procedure, data and calculations, questions, and references. This laboratory manual is ideal for the laboratory portion of undergraduate courses in food analysis.","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51064821219601,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":51064823415057,"sku":"NIN9783031449697","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52583850115345,"sku":"NLS9783031449697","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/303144969X.jpg?v=1751095242"},{"product_id":"modern-food-microbiology-book-james-m-jay-9780412076916","title":"Modern Food Microbiology","description":"This fifth edition of Modern Food Microbiology places special emphasis on foodborne microorganisms, as the previous four editions attempted to do. A good understanding of the basic biology of foodborne organisms is more critical for food scientists now than in previous decades. With so many microbiologists in the 1990s devoting their attention to genes and molecules, one objective of this text is to provide a work that places emphasis on entire microbial cells as well as their genes and molecules. For textbook usage, this edition is best suited for a second or subsequent course in microbiology. Although organic chemistry is a desirable prerequisite, those with a good grasp of general biology and chemistry should not find this book difficult. In addition to its use as a course text, this edition, like the previous, contains material that goes beyond what normally is covered in a one-term course. For use as a food microbiology text, suggested starting points are the sections in Chapter 2 that deal with the sources and types of microorganisms in foods followed by the principles outlined in Chapter 3. The food product chapters (Chaps.4-9) may be covered to the extent that one wishes, but the principles from Chapters 2 and 3 should be stressed during this coverage. A somewhat logical next step would be food preservation methods as outlined in Chapters 13-17 where again the principles from Chapter 3 come into play.","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51067604762897,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":51067606073617,"sku":"GOR003057620","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0412076918.jpg?v=1751423281"},{"product_id":"principles-of-food-chemistry-book-john-m-deman-9780834212343","title":"Principles of Food Chemistry","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.","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51148316311825,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ GOOD \/ SBYB","offer_id":51148316410129,"sku":"CIN083421234XG","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":52496744644881,"sku":"CIN083421234XVG","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/083421234X.jpg?v=1751011618"},{"product_id":"food-analysis-laboratory-manual-book-s-suzanne-nielsen-9783319441252","title":"Food Analysis Laboratory Manual","description":"This third edition laboratory manual was written to accompany Food Analysis, Fifth Edition, by the same author. New to this third edition of the laboratory manual are four introductory chapters that complement both the textbook chapters and the laboratory exercises.  The 24 laboratory exercises in the manual cover 21 of the 35 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component or characteristic. Most of the laboratory exercises include the following: background, reading assignment, objective, principle of method, chemicals, reagents, precautions and waste disposal, supplies, equipment, procedure, data and calculations, questions, and references. This laboratory manual is ideal for the laboratory portion of undergraduate courses in food analysis.","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51488339296529,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ GOOD \/ SBYB","offer_id":51488339329297,"sku":"CIN3319441256G","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/B09L75RZHX.jpg?v=1751157766"},{"product_id":"principles-of-food-sanitation-book-norman-g-marriott-9780387250250","title":"Principles of Food Sanitation","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 5th 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","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51696584524049,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ GOOD \/ SBYB","offer_id":51696584917265,"sku":"CIN0387250255G","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0387250255.jpg?v=1751228980"},{"product_id":"sensory-evaluation-of-food-book-harry-t-lawless-9781493950393","title":"Sensory Evaluation of Food","description":"The ?eld of sensory science has grown exponentially since the publication of the p- vious version of this work. Fifteen years ago the journal Food Quality and Preference was fairly new. Now it holds an eminent position as a venue for research on sensory test methods (among many other topics). Hundreds of articles relevant to sensory testing have appeared in that and in other journals such as the Journal of Sensory Studies. Knowledge of the intricate cellular processes in chemoreception, as well as their genetic basis, has undergone nothing less than a revolution, culminating in the award of the Nobel Prize to Buck and Axel in 2004 for their discovery of the olfactory receptor gene super family. Advances in statistical methodology have accelerated as well. Sensometrics meetings are now vigorous and well-attended annual events. Ideas like Thurstonian modeling were not widely embraced 15 years ago, but now seem to be part of the everyday thought process of many sensory scientists. And yet, some things stay the same. Sensory testing will always involve human participants. Humans are tough measuring instruments to work with. They come with varying degrees of acumen, training, experiences, differing genetic equipment, sensory capabilities, and of course, different preferences. Human foibles and their associated error variance will continue to place a limitation on sensory tests and actionable results. Reducing, controlling, partitioning, and explaining error variance are all at the heart of good test methods and practices.","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51853670678801,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ GOOD \/ SBYB","offer_id":51853670940945,"sku":"CIN1493950398G","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ GARDNERS","offer_id":52074177593617,"sku":"NGR9781493950393","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9781493950393.jpg?v=1753723274"},{"product_id":"essentials-of-food-sanitation-book-norman-g-marriott-9780412080111","title":"Essentials of Food Sanitation","description":"An Aspen Food Science Text Series Book. All of the essential  information that you have come to rely on in the widely-acclaimed  'Principles of Food Sanitation' by Norman G. Marriott is now  available to you in a simplified, practical, and updated format.  Providing a step-by-step, hands-on approach, this incomparable text  offers useful and interesting information on food sanitation at all  stages of food processing and food service and  stresses how  important the role of each employee is at each stage. Essentials of  Food Sanitation covers a wide variety of topics from cleaning and  sanitizing compounds, systems and equipment to food sanitation in  various types of food processing such as dairy products, seafood,  meat and poultry, etc. Each chapter provides food handlers and  students with interesting real-life reports of recent food sanitation  problems plus different techniques to ensure firm understanding of  the subject, including: visual aides; a comprehensive glossary;  several summaries, study questions; references; chapter  bibliographies; a resource section on how to learn more about the  topic; and case studies. A thorough discussion of HACCP and how a  HACCP system relates to quality assurance and sanitation functions is  also outlined in the text. Furthermore, expanded material on  foodservice, including the methods and principles for sanitary food  handling and considerations at various control points inthe flow of  foodservice is provided.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ INGRAM","offer_id":52124056420625,"sku":"NLS9780412080111","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9780412080111.jpg?v=1757455161"},{"product_id":"principles-of-food-sanitation-book-norman-g-marriott-9783319671642","title":"Principles of Food Sanitation","description":"Acclaimed textbook and industry referenceThoroughly updated chaptersEssential for food processing or food preparation operations","brand":"WoB","offers":[{"title":"GB \/ NEW \/ INGRAM","offer_id":52136453079313,"sku":"NLS9783319671642","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9783319671642.jpg?v=1757554005"},{"product_id":"basic-food-microbiology-book-george-banwart-9781468464559","title":"Basic Food Microbiology","description":"The second edition of Basic Food Microbiology follows the same general outline as the highly successful first edition. The text has been revised and updated to include as much as possible of the large body of infor- mation published since the first edition appeared. Hence, foodborne ill- ness now includes listeriosis as well as expanded information about Campylobacter jejuni. Among the suggestions for altering the text was to include flow sheets for food processes. The production of dairy products and beer is now depicted with flow diagrams. In 1954, Herrington made the following statement regarding a review article about lipase that he published in thejournal of Dairy Science: Some may feel that too much has been omitted; an equal number may feel that too much has been included. So be it. The author is grateful to his family for allowing him to spend the time required for composing this text. He is especially indebted to his partner, Sally, who gave assistance in typing, editing, and proofreading the manuscript. The author also thanks all of those people who allowed the use of their information in the text, tables, and figures. Without this aid, the book would not have been possible. 1 General Aspects of Food BASIC NEDS Our basic needs include air that contains an adequate amount of oxy- gen, water that is potable, edible food, and shelter. Food provides us with a source of energy needed for work and for various chemical reactions.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ INGRAM","offer_id":52140468797713,"sku":"NLS9781468464559","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":52750216921361,"sku":"NIN9781468464559","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9781468464559.jpg?v=1757574776"},{"product_id":"principles-of-food-sanitation-book-norman-g-marriott-9781441920386","title":"Principles of Food Sanitation","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 5th 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","brand":"WoB","offers":[{"title":"GB \/ NEW \/ INGRAM","offer_id":52145581457681,"sku":"NLS9781441920386","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9781441920386.jpg?v=1757594259"},{"product_id":"physical-properties-of-foods-book-serpil-sahin-9781441921543","title":"Physical Properties of Foods","description":"This is the first textbook to provide a fundamental understanding of physical properties of foods. It covers information about the most important physical properties of foods by combining the knowledge of food science, physical chemistry, physics and engineering. 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. Each chapter provides examples and problems, which teach students to analyze experimental data to generate practical information.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ INGRAM","offer_id":52332050710801,"sku":"NLS9781441921543","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9781441921543.jpg?v=1758150377"},{"product_id":"food-science-book-norman-n-potter-9781461372639","title":"Food Science","description":"Now in its fifth edition, Food Science remains the most  popular and reliable text for introductory courses in food science and  technology. This new edition retains the basic format and pedagogical  features of previous editions and provides an up-to-date foundation  upon which more advanced and specialized knowledge can be built. This  essential volume introduces and surveys the broad and complex  interrelationships among food ingredients, processing, packaging,  distribution and storage, and explores how these factors influence  food quality and safety. Reflecting recent advances and emerging  technologies in the area, this new edition includes updated commodity  and ingredient chapters to emphasize the growing importance of  analogs, macro-substitutions, fat fiber and sugar substitutes and  replacement products, especially as they affect new product  development and increasing concerns for a healthier diet. Revised  processing chapters include changing attitudes toward food  irradiation, greater use of microwave cooking and microwaveable  products, controlled and modified atmosphere packaging and expanding  technologies such a extrusion cooking, ohmic heating and supercritical  fluid extraction, new information that addresses concerns about the  responsible management of food technology, considering environmental,  social and economic consequences, as well as the increasing  globalization of the food industry. Discussions of food safety an  consumer protection including newer phychrotropic pathogens; HAACP  techniques for product safety and quality; new information on food  additives; pesticides and hormones; and the latest information on  nutrition labeling and food regulation. An outstanding text for  students with little or no previous instruction in food science and  technology, Food Science is also a valuable reference for  professionals in food processing, as well as for those working in  fields that service, regulate or otherwise interface with the food  industry.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ INGRAM","offer_id":52340042268945,"sku":"NLS9781461372639","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":53252161143057,"sku":"NIN9781461372639","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9781461372639.jpg?v=1758170380"},{"product_id":"introduction-to-the-physical-chemistry-of-food-book-john-n-coupland-9781493907601","title":"An Introduction to the Physical Chemistry of Food","description":"The remaining chapters focus on the formation and properties of specific structures in foods  crystals, polymers, dispersions and gels.Only a basic understanding of food science is needed, and no mathematics or chemistry beyond the introductory college courses is required.","brand":"WoB","offers":[{"title":"- \/ - \/ INTERNAL","offer_id":52403523813649,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ NEW \/ INGRAM","offer_id":52403524436241,"sku":"NLS9781493907601","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9781493907601.jpg?v=1758761195"},{"product_id":"principles-of-food-processing-book-dennis-r-heldman-9781461358701","title":"Principles of Food Processing","description":"The approach to teaching the concepts of food processing to the undergrad- uate food science major has evolved over the past 40 years. In most under- graduate food science curricula, food processing has been taught on a commodity basis. In many programs, several courses dealt with processing with emphasis on a different commodity, such as fruits and vegetables, dairy products, meat products, and eggs. In most situations, the emphasis was on the unique characteristics of the commodity and very little empha- sis on the common elements associated with processing of the different commodities. Quite often the undergraduate student was allowed to select one or two courses from those offered in order to satisfy the minimum standards suggested by the Institute of Food Technologists. The current 1FT minimum standards suggest that the undergradu- ate food science major be required to complete at least one food processing course. The description of this course is as follows: One course with lecture and laboratory which covers general characteristics of raw food materials, principles offood preserva- tion, processing factors that influence quality, packaging, water and waste management, and sanitation. Prerequisites: general chemistry, physics, and general microbiology.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ INGRAM","offer_id":52408069423377,"sku":"NLS9781461358701","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":52749686735121,"sku":"NIN9781461358701","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9781461358701.jpg?v=1758773930"},{"product_id":"introduction-to-the-physical-chemistry-of-food-book-john-n-coupland-9781493938735","title":"An Introduction to the Physical Chemistry of Food","description":"The remaining chapters focus on the formation and properties of specific structures in foods  crystals, polymers, dispersions and gels.Only a basic understanding of food science is needed, and no mathematics or chemistry beyond the introductory college courses is required.","brand":"WoB","offers":[{"title":"- \/ - \/ INTERNAL","offer_id":52434082267409,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ NEW \/ INGRAM","offer_id":52434082660625,"sku":"NLS9781493938735","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9781493938735.jpg?v=1759179786"},{"product_id":"foodborne-microbial-pathogens-book-arun-bhunia-9781441925626","title":"Foodborne Microbial Pathogens","description":"Ever since my days in veterinary school, I was fascinated with the field of microbiology. I always wondered how such a small microscopic organisms are capable of causing infections in other living organisms; big or small, young or old, and healthy or immunocompromised. The subject captured my imagi- tion. Many of the same microorganisms that cause diseases in animals also infect humans. In recent days, pathogens of animal origin impose even greater concern with increasing threat of avian influenza to cause pandemic, and spread of deadly bovine spongiform encephalopathy (mad cow disease) and many bacterial pathogens such as Listeria, E. coli O157:H7, Salmonella, Yersinia, and Campylobacter. I am especially intrigued by the cunning strategy pat- gens employ for their survival in a host and their exploitation of host cellular machinery to promote their own invasion into the host. Pathogenic mechanism is complex and unraveling that process requires great minds. Today, mic- biologists, cell biologists, and immunologists employing many sophisticated molecular tools are unraveling that secret at a very fast pace. Thus it requires a great deal of efforts to compile and update information in a textbook and it was rather a monumental task. My goal with this book was to paint a bigger picture of pathogenic mechanism of foodborne pathogens, which are responsible for many of modern day outbreaks, and diseases worldwide, and narrate the subject with easy to comprehend illustrations.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ INGRAM","offer_id":52481301741841,"sku":"NLS9781441925626","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9781441925626.jpg?v=1759851534"},{"product_id":"food-law-and-regulation-for-non-lawyers-book-marc-c-sanchez-9783319363028","title":"Food Law and Regulation for Non-Lawyers","description":"The book offers a succinct overview of key topics and core concepts for food scientists, quality managers, and others who need to understand the regulation of food and dietary supplements in the U.S. It was designed and modeled after a six-week introduction to food law course currently taught at Northeastern University, and serves as a practical tool for regulatory professionals. The book includes a chapter on each major topic, with summations of the legislative history and general legal landscape. Each chapter focuses the reader on major and emerging issues encountered by facilities. A comparative law section at the end of every chapter offers readers an ability to view alternative methods of regulation and enforcement. This design is unique and allows students and working professionals alike to understand core concepts and the practical application of the law to their work. Using a modified casebook method approach, the book also serves as a practical tool for regulatory professionals.","brand":"WoB","offers":[{"title":"- \/ - \/ INTERNAL","offer_id":52483358621969,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ NEW \/ INGRAM","offer_id":52483359408401,"sku":"NLS9783319363028","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9783319363028.jpg?v=1759854609"},{"product_id":"principles-of-food-processing-book-richard-w-hartel-9780834212695","title":"Principles of Food Processing","description":"The approach to teaching the concepts of food processing to the undergrad- uate food science major has evolved over the past 40 years. In most under- graduate food science curricula, food processing has been taught on a commodity basis. In many programs, several courses dealt with processing with emphasis on a different commodity, such as fruits and vegetables, dairy products, meat products, and eggs. In most situations, the emphasis was on the unique characteristics of the commodity and very little empha- sis on the common elements associated with processing of the different commodities. Quite often the undergraduate student was allowed to select one or two courses from those offered in order to satisfy the minimum standards suggested by the Institute of Food Technologists. The current 1FT minimum standards suggest that the undergradu- ate food science major be required to complete at least one food processing course. The description of this course is as follows: One course with lecture and laboratory which covers general characteristics of raw food materials, principles offood preserva- tion, processing factors that influence quality, packaging, water and waste management, and sanitation. Prerequisites: general chemistry, physics, and general microbiology.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ INGRAM","offer_id":52486738739473,"sku":"NLS9780834212695","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9780834212695.jpg?v=1759859707"},{"product_id":"microbial-food-safety-book-omar-a-oyarzabal-9781493939541","title":"Microbial Food Safety","description":"In this book, some of the most qualified scientists review different food safety topics, ranging from emerging and reemerging foodborne pathogens, food regulations in the USA, food risk analysis and the most important foodborne pathogens based on food commodities. This book provides the reader with the necessary knowledge to understand some of the complexities of food safety. However, anybody with basic knowledge in microbiology will find in this book additional information related to a variety of food safety topics.","brand":"WoB","offers":[{"title":"- \/ - \/ INTERNAL","offer_id":52516594155793,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ NEW \/ INGRAM","offer_id":52516594549009,"sku":"NLS9781493939541","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9781493939541.jpg?v=1760503886"},{"product_id":"food-analysis-book-s-suzanne-nielsen-9781461425892","title":"Food Analysis","description":"This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography also are included. Other methods and instrumentation such as thermal analysis, ion-selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the analysis of foods. A website with related teaching materials is accessible to instructors who adopt the textbook.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ INGRAM","offer_id":52583956349201,"sku":"NLS9781461425892","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":52749564346641,"sku":"NIN9781461425892","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9781461425892.jpg?v=1761048573"},{"product_id":"foodborne-microbial-pathogens-book-arun-k-bhunia-9781493973477","title":"Foodborne Microbial Pathogens","description":"This book primarily covers the general description of foodborne pathogens and their mechanisms of pathogenesis, control and prevention, and detection strategies, with easy-to-comprehend illustrations. The book is an essential resource for food microbiology graduate or undergraduate students, microbiology professionals, and academicians involved in food microbiology, food safety, and food defense-related research or teaching. This new edition covers the significant progress that has been made since 2008 in understanding the pathogenic mechanism of some common foodborne pathogens, and the host-pathogen interaction. Foodborne and food-associated zoonotic pathogens, responsible for high rates of mortality and morbidity, are discussed in detail. Chapters on foodborne viruses, parasites, molds and mycotoxins, and fish and shellfish are expanded. Additionally, chapters on opportunistic and emerging foodborne pathogens including Nipah virus, Ebola virus, Aeromonas hydrophila, Brucella abortus, Clostridium difficile, Cronobacter sakazakii, and Plesiomonas shigelloides have been added. The second edition contains more line drawings, color photographs, and hand-drawn illustrations.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ INGRAM","offer_id":52587032772881,"sku":"NLS9781493973477","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9781493973477.jpg?v=1761055574"},{"product_id":"functional-foods-and-nutraceuticals-book-rotimi-e-aluko-9781461434795","title":"Functional Foods and Nutraceuticals","description":"\"Functional food or medicinal food is any fresh or processed food claimed to have a health-promoting and\/or disease-preventing property beyond the basic nutritional function of supplying nutrients, although there is no consensus on an exact definition of the term.  This is an emerging field in food science, in which such foods are usually accompanied by health claims for marketing purposes, such as a company's ‘cereal is a significant source of fiber. Studies have shown that an increased amount of fiber in one's diet can decrease the risk of certain types of cancer in individuals.’  Functional foods are sometimes called nutraceuticals, a portmanteau of nutrition and pharmaceutical, and can include food that has been genetically modified. The general category includes processed food made from functional food ingredients, or fortified with health-promoting additives, like \"vitamin-enriched\" products, and also fresh foods (e.g., vegetables) that have specific claims attached. Fermented foods with live cultures are often also considered to be functional foods with probiotic benefits.\"","brand":"WoB","offers":[{"title":"GB \/ NEW \/ INGRAM","offer_id":52590840217873,"sku":"NLS9781461434795","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":52749673627921,"sku":"NIN9781461434795","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9781461434795.jpg?v=1761062835"},{"product_id":"introduction-to-food-process-engineering-book-p-g-smith-9781489978820","title":"Introduction to Food Process Engineering","description":"This is a new book on food process engineering which treats the principles of processing in a scientifically rigorous yet concise manner, and which can be used as a lead in to more specialized texts for higher study. It is equally relevant to those in the food industry who desire a greater understanding of the principles of the food processes with which they work. This text is written from a quantitative and mathematical perspective and is not simply a descriptive treatment of food processing. The aim is to give readers the confidence to use mathematical and quantitative analyses of food processes and most importantly there are a large number of worked examples and problems with solutions. The mathematics necessary to read this book is limited to elementary differential and integral calculus and the simplest kind of differential equation.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ INGRAM","offer_id":52608732496145,"sku":"NLS9781489978820","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9781489978820.jpg?v=1761346414"},{"product_id":"fundamentals-of-food-process-engineering-book-romeo-t-toledo-9783030079338","title":"Fundamentals of Food Process Engineering","description":"While continuing the tradition of expansive coverage, Fundamentals of Food Process Engineering, Fourth Edition, has been updated and revised.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ INGRAM","offer_id":52619534401809,"sku":"NLS9783030079338","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9783030079338.jpg?v=1761536148"},{"product_id":"food-science-book-norman-n-potter-9780412064517","title":"Food Science","description":"A text for introductory courses in food science and technology. This edition retains the basic format and features of previous editions and provides an up-to-date foundation upon which more advanced and specialized knowledge can be built. This volume introduces and surveys the broad and complex interrelationships among food ingredients, processing, packaging, distribution and storage, and explores how these factors influence food quality and safety.","brand":"WoB","offers":[{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":52620438110481,"sku":"CIN0412064510VG","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ WELL_READ \/ SBYB","offer_id":53262825062673,"sku":"CIN0412064510A","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9780412064517.jpg?v=1761539350"}],"url":"https:\/\/www.worldofbooks.com\/de-de\/collections\/food-science-text-series-buchreihe.oembed?page=3","provider":"World of Books ","version":"1.0","type":"link"}