Food Science

Food Additives

By R. J. Taylor

Requiem for a Family Business

By Jonathan Guinness

Food Technology Glossary

By Jenny Ridgwell

Food: The Definitive Guide

By Davies, Jill, Coultate, Tom P.

The Science and Commerce of Whisky

By Ian Buxton, Paul S Hughes

New Brewing Lager Beer: The Most Comprehensive Book for Home and Microbrewers

By Gregory J. Noonan

The Taste of Beer: A Guide to Appreciating the Great Beers of the World

By Roger Protz

Whey Processing, Functionality and Health Benefits

By C Onwulata

Sugars and Sweeteners

By Norman Kretchmer (Berkeley, CA)

Food Flavorings: 1991

By Philip R. Ashurst

Biotechnology from A to Z

By William Bains (, Freelance science writer)

Spectral Properties of Lipids

By Richard J Hamilton (Consultant in Oils and Fats Chemistry, Liverpool, UK), John Cast (Liverpool John Moores Univ

Handbook of Food Processing Equipment

By George D. Saravacos, Athanasios Kostaropoulos

Why the French Hate Us: The Fight to Save Australian Wine

By Campbell Mattinson

The Art of Fermentation: New York Times Bestseller

By Sandor Ellix Katz, Michael Pollan

Wiley Encyclopedia of Food Science and Technology, 4 Volume Set

By Frederick J. Francis (University of Massachusetts, Amherst, Massachusetts)

Fenaroli's Handbook of Flavor Ingredients

By George A. Burdock (Burdock Group, Orlando, Florida, USA)

French Glossary of Food Industry Terms: French-English/English-French

By Lexus

Ultra-Processed People: Why Do We All Eat Stuff That Isn’t Food … and Why Can’t We Stop?

By Tulleken, Chris van

Scotch Missed: Lost Distilleries of Scotland

By Brian Townsend

Garlic and Other Alliums: The Lore and The Science

By Eric Block (University of Albany, USA)