ACS Symposium Series

Chemistry's Role in Food Production and Sustainability

Past and Present

Alvin F. (Professor of Chemistry and Chairman of the Department of Natural Sciences, Professor of Chemistry and Chairman of the Department of Natural Sciences, Southern University, New Orleans) Bopp & Gillian (Head of, and a tenured professor at, the Audubon Sugar Institute, Head of, and a tenured professor at, the Audubon Sugar Institute, Agricultural Center, Louisiana State University) Eggleston & Mary Virginia (Professor of Chemistry, Professor of Chemistry, The College of New Rochelle) Orna

Chemistry's Role in Food Production and Sustainability

ACS Symposium Series: Chemistry's Role in Food Production and Sustainability

This volume sheds light on the role of chemistry in maintaining a sustainable food supply.

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Beschrijving ACS Symposium Series: Chemistry's Role in Food Production and Sustainability

History has been changed by food, and these chapters show how major developments in chemistry have improved the quality and quantity of food, accommodating changing lifestyles, thus drastically changing the human diet in the process. This volume highlights the historical and present role of chemistry in feeding the world, thereby impacting world economies and culture. The 16 chapters in this volume explore how food production, modification, preservation, and quality
control have changed over time.

ISBN: 9780841234284
Pagina's: 256
Verschenen: 30-09-2020
Serie: ACS Symposium Series
Rubriek: Technische wetenschappen

Druk: 1
Uitvoering: Hardback
Taal: Engels
Uitgever: OUP USA

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