Description: The < B> Encyclopaedia of Food Science, Food Technology and Nutrition< /B> provides an integrated approach to all aspects of the scientific study of food. In addition to covering the nutritional value of foods and nutrient requirements, the < B> Encyclopedia< /B> includes the physiological and sociological aspects of nutrition, nutritional influences of health and disease, and clinician nutrition and dietetics. Easy to use, meticulously organized, and written from a truly internation perspective, the < B> Encyclopedia< /B> is an essential and invaluable reference work for libraries, research institutions, and industrial organizations throughout the world. Key Features* An 8-volume set including a complete Subject Index with over 500,000 (???) entries and a directory of contributors* More than 1,500 contributors from over 50 different countries* 500 subject entries covering all aspects of food science, food technology, and nutrition* More than 1,000 articles written by the world's leading scientists and approved by an independent review procedure* Approximately 3 million words* Tailored to suit an international audience* Entries allow easy access for the non-specialist reader* Easy-to-use, meticulously organized* Extensive cross-referencing system links related articles* Suggestions for reading at the end of each article allow easy access to the primary literature* More than 5,000 pages in a large 8 x 11 double column format for clarity and accessibility* Generously illustrated, including full color plates in each volume* Foreword written by HRH The Princess Royal

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