Chemistry's Role in Food Production and Sustainability Past and Present - ACS Symposium Series

Mary Virginia Orna (editor), Gillian Eggleston (editor), Alvin F. Bopp (editor)

Hardback (30 Sep 2020)

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Publisher's Synopsis

History has been changed by food, and these chapters show how major developments in chemistry have improved the quality and quantity of food, accommodating changing lifestyles, thus drastically changing the human diet in the process. This volume highlights the historical and present role of chemistry in feeding the world, thereby impacting world economies and culture. The 16 chapters in this volume explore how food production, modification, preservation, and quality control have changed over time.

About the Publisher

Oxford University Press

Oxford University Press is a department of the University of Oxford. It furthers the University's objective of excellence in research, scholarship, and education by publishing worldwide. Our products cover an extremely broad academic and educational spectrum, and we aim to make our content available to our users in whichever format suits them best.We publish for all audiences-from pre-school to secondary level schoolchildren; students to academics; general readers to researchers; individuals to institutions. Our range includes dictionaries, English language teaching materials, children's books, journals, scholarly monographs, printed music, higher education textbooks, and schoolbooks.

Book information

ISBN:	9780841234284
Publisher:	OUP USA
Imprint:	Oxford University Press
Pub date:	30 Sep 2020
DEWEY:	664.07
DEWEY edition:	23
Language:	English
Number of pages:	viii, 248
Weight:	804g
Height:	261mm
Width:	183mm
Spine width:	22mm