Food - the big picture
01 May 2008
The second of three on food, this digest deals with issues concerning food beyond consumption such as sources, consequences of production, demand, supply and policy
Resources, agriculture and land use
Most food is resourced by agriculture through plant cultivation and animal husbandry where species have been selected or bred to be suitable as food in the end products
Effects of food production on the environment
The impact of agriculture and other food related activities on the environment
Sustainability, policy and research
Food availability is obviously essential for survival but many industrialised countries take their supply for granted. Sustainability is paramount as a world food crisis looms.
RSC Books
Science of Chocolate
Copyright: 2008Stephen T Beckett
This book takes the reader on the journey of chocolate, to discover how confectionery is made and will appeal to those with a fascination for chocolate.
Science of Bakery Products
Copyright: 2007William P Edwards
The Science of Bakery Products is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry.
Science of Ice Cream
Copyright: 2004C Clarke
This book is ideal for undergraduate food science students as well as for people working in the ice cream industry.
Trace Element Analysis of Food and Diet
Copyright: 2006Namik K Aras
Investigating the key role of trace element analysis in quality control of food and diet.
Read the latest articles in the Soft Matter web theme issue on food science.
