Encyclopedia of food science and technology /

This four-volume set brings together from many sources important reference material for a wide range of audiences. Written by some 600 experts, the approximately 380 articles, arranged alphabetically and averaging 6 to 7 pages in length, are followed by many current references. The articles have been compiled specifically for food scientists and technologists but can be of value to anyone interested in the "food chain." Much of the material can be understood by readers with nonscientific backgrounds. The topics were chosen to cover three areas: basic and applied science; processing technology and engineering; and food laws and legislation. There is some nontechnical information included: descriptions of selected scientific institutes, reports on food science and technology in selected countries, and accounts of research and development in major US government agencies. The volumes are profusely illustrated, the many cross-references and the extensive index make the information readily accessible. Exemplifying the range of topics included are articles titled "Beekeeping," "Cultural Nutrition," "History of Foods" (beginning with the Stone Age), "Laboratory Robotics," "Licorice Confectionery," "Tropical Fruits," and "Waste Management and Food Processing." Editor Y.H. Hui (American Food and Nutrition Center) is a food industry consultant and the author of several textbooks and reference works, including studies of food standards and regulations. This is an essential title for all industry, research, and academic libraries. B. C. Swain; University of Illinois at Urbana-Champaign