Annual Review of Food Science
and Technology
Volume 1, April 2010

About This Series

The inaugural issue of the Annual Review of Food Science and Technology, publishing April 2010, aims to cover current and significant developments in the multidisciplinary field of food science and technology. The topics will include: food microbiology, food-borne pathogens, and fermentation; food engineering, chemistry, biochemistry, rheology, and sensory properties; novel ingredients and nutrigenomics; emerging technologies in food processing and preservation; biotechnology applications and nanomaterials in food systems.

This series is ideal for food scientists and engineers, food microbiologists, as well as those in the fields of plant biology, genomics, biotechnology, and nutrition.

Purchase Information

Individuals (Worldwide)
Print & Online: $78

Institutions (Worldwide)
Print Only: $197
Online Only: $197
Print & Online: $236

Single Site, Multi-Site, and Consortia Site License Pricing Available.
Contact the Annual Reviews Site License Department for details.

ISSN: 1941-1413
ISBN: 978-0-8243-4901-1