Chemical Engineering Industrial Chemistry

Potato Science and Technology

By G. Lisinska, W. Leszczynski

Polyphonic Composition: Introduction to the Art of Composing Vocal Counterpoint in the Sixteenth-century Style

By Owen Swindale

Chemical Engineers' Handbook

By Robert H. Perry, Cecil H. Chilton, Don W. Green, D.W. Green (both of University of Kansas, USA)

Mesters to Masters

By Clyde Binfield, David Hey

Introduction to Manufacturing Processes

By John Schey

Advanced Thermodynamics for Engineers

By D. Winterbone (Emeritus Professor, University of Manchester, UK), Ali Turan (Professor of Thermodynamics Power Generation, Manchester

Chemical Reaction Engineering: An Introduction to the Design of Chemical Reactors

By Octave Levenspiel

Business Fundamentals for Engineers

By Chengi Kuo

Diet for a Dead Planet: How the Food Industry is Killing Us

By Christopher D. Cook

Model-Based Predictive Control: A Practical Approach

By J.A. Rossiter (University of Sheffield, UK)

The Aqueous Phase Behavior of Surfactants

By Robert G. Laughlin (The Proctor and Gamble Company)

Tasty: The Art and Science of What We Eat

By John McQuaid

Whiskypedia: A Gazetteer of Scotch Whisky

By Charles Maclean

Global Food Security and Supply

By Wayne Martindale

Biomedical Engineering Handbook, Volume I

By Joseph D. Bronzino (Trinity College, Hartford, Connecticut, USA)

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

The Role of Fats in Human Nutrition

By Fred B. Padley, etc.

Iron: Nutritional and physiological significance The Report of the British Nutrition Foundation's Task Force

By The British Nutrition Foundation