Chemical Engineering Industrial Chemistry

Nutritionism: The Science and Politics of Dietary Advice

By Gyorgy Scrinis (Honorary Fellow, University of Melbourne)

Food: The Chemistry of its Components

By Tom Coultate

Nutritional Health: Strategies for Disease Prevention

By Norman J. Temple, Ted Wilson, David R. Jacobs, Jr.

Handbook of Microemulsion Science and Technology

By Promod Kumar, K.L. Mittal

A History of the World in 6 Glasses

By Tom Standage

Porridge & Muesli: Healthy recipes to kick-start your day

By Viola Adamsson

Numbers Don't Lie: 71 Things You Need to Know About the World

By Vaclav Smil

Clay and Glazes for the Potter

By Rhodes, Daniel

The Food Lab: Better Home Cooking Through Science

By J. Kenji Lopez-Alt

Lean Six Sigma for Service

By Michael George

The Third Plate: Field Notes on the Future of Food

By Dan Barber

Microelectronics Technology: Polymers for Advanced Imaging and Packaging

By Elsa Reichmanis, Christopher K. Ober, Scott A. MacDonald, Takao Iwayanagi, Tadatomi Nishikubo

Oz Clarke Pocket Wine Book 2015: 7500 Wines, 4000 Producers, Vintage Charts, Wine and Food

By Oz Clarke

Experimental Studies of Chemical Processing Plants

By Joel O. Hougen

My Revision Notes: OCR GCSE Food Preparation and Nutrition

By Val Fehners

Food Politics: How the Food Industry Influences Nutrition and Health

By Marion Nestle

The Sugar Beet Crop: Science into Practice

By D.A. Cooke, R.K. Scott

Diet for a Hot Planet: The Climate Crisis at the End of Your Fork and What You Can Do about It

By Anna Lappe

Catalysis of Organic Reactions

By Russell E. Malz, Jr. (UNIROYAL CHEMICAL COMPANY, New Milford, Connecticut, USA)

ISO 9000 Meet New Internat Standard

By Johnson

Hazardous Waste Minimization Handbook

By Thomas E. Higgins (Reston, Virginia, USA)

Guide to Consultancy: A Short Guide to Setting Up a Consultancy Practice

By H.M. Rowson, J. Madden, Rolf Clayton

Adverse Reactions to Food (British Nutrition Foundation)

By Buttriss Buttriss

Dietary Fiber in Health & Disease

By David Kritchevsky, Charles Bonfield

Light Foods: An Assessment of Their Psychological, Sociocultural, Physiological, Nutritional and Safety Aspects

By J. Leathwood, Ilsi Europe, Peter Leathwood, J. Louis-Sylvestre, J.-P. Mareschi

Food Lipids and Health

By Richard E. McDonald, David B. Min

Foods, Nutrients and Food Ingredients with Authorised EU Health Claims: Volume 1

By Michele Jeanne Sadler (MSJR Associates, UK)

Food Antioxidants

By B. J. F. Hudson

Milk Proteins: From Expression to Food

By Mike Boland (Riddet Institute, Massey University - Palmerston North, New Zealand), Harjinder Singh (Riddet Institute, Massey University), Abby Thompson (Riddet Institute, Massey University

Functional Foods: The Consumer

By Mike Saltmarsh (Inglehurst Foods Limited, UK), Michele Sadler, British Nutrition Foundation Nutrition Foundation