Publisher's Synopsis
From The Author's Preface
The study of food and nutrition . . . involves many disciplines and basic sciences--chemistry, physics, biochemistry, biophysics, microbiology, physiology, and the social sciences, along with legal and medical aspects. It is clearly difficult for any one person to be familiar with all the technical terms used. So many . . . practitioners involved in food and nutrition may need to seek the meaning of at least some of them.
Changes are continuous in this area with new foods, new processes, new safety hazards (or old ones that have become more important), rapid developments in methods of food analysis and quality control, and particularly in our understanding of the relations between diet and health. All this gives rise to a need for a dictionary.
All these items, so far as the author is aware, are included so that the reader of food literature need not be left wondering.
