Fox and Cameron's Food Science, Nutrition & Health

by Michael E.J. Lean

The seventh edition of this classic book has been entirely revised and updated by one of the leading professors of human nutrition in the UK. Written in a clear and easy-to-read style, the book deals with a wide range of topics, from food microbiology and technology to healthy eating and clinical nutrition. It also tackles the more difficult area of biochemistry and makes the chemical nature of all the important food groups accessible.

Paperback

First published April 1, 2006

Reviews

[Yan Ying · Rating 3 out of 5]

I found this book to be very informative and well-organized, but honestly that's too much unnecessary (I think) details inside it. For instance, there have sections to discuss how the proportion of fat, milk affect the fluffiness of cake, how fudge, toffee and chocolate has been made, how the temperature gradient through meat being cooked in an oven etc. For a few moments, I found myself confused, closed the book and checked on the book title again and again, to see whether I have taken a wrong book. To be frank, I feel like this whole time I have been reading a hospitality and catering course text book instead of a nutrition book...

[Bookich Store · Rating 5 out of 5]

Bought them to compliment my daughter's A-Level food course. Probably too much information for the A-Level, however it's better to have too much than too little.

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Fox and Cameron's Food Science, Nutrition & Health 7th Edition