Applied Food Science
Wernaart, Bart / Meulen, Bernd Van Der
The food sciences cover a wide area from ethics to microbiology, from toxicology to law, from marketing to genetics. Professionals in the food sector may have to deal daily with issues related to another expertise than their own and with colleagues who have their expertise in any of these fields. The purpose of this book is to provide an introduction for (future) professionals, students, researchers, and teachers to all these different fields ...