Fundamentals of 3D Food Printing and Applications

Canning and Preserving Guide including Recipes (Boxed Set)

Dairy Fat Products and Functionality: Fundamental Science and Technology

Objective Food Science & Technology, 3rd Ed.

The Third Plate: Field Notes on the Future of Food

Non-Equilibrium States and Glass Transitions in Foods: Processing Effects and Product-Specific Implications

The Art of Flavour: Practices and Principles for Creating Delicious Food

Handbook of Drying of Vegetables and Vegetable Products

Froth!: The Science of Beer

Fundamentals and Application of Atomic Force Microscopy for Food Research

Spirulina in Human Nutrition and Health

Handbook of Food Powders: Processes and Properties

Cooked: A Natural History of Transformation

The Craft and Science of Coffee

Brewing – A Practical Approach

The Working Garde Manger

Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers

Pond Aquaculture Water Quality Management

Understanding and Controlling the Microstructure of Complex Foods

The Technology of Cake Making: Edition 6