Food Flavour and Safety : Molecular Analysis and Design

Covers the most recent advances in molecular biochemistry as related to the improvement of food quality.

Addresses broad range of topics, including flavour, nutrition, and safety.

Specific issues include flavour perception and compounds affecting flavour; quality analysis and research applications towards the production of quality foods; and food microbiology and safety issues.

Bridges the gap between food science and food technology as well as other associated scientific disciplines