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New food science book aimed at a wide audience

20 May 2019
Molecules, Microbes and Meals: the Surprising Science of Food (Oxford University Press).

In May 2019, Professor Alan Kelly of the School of Food and Nutritional Sciences published a book entitled Molecules, Microbes and Meals: the Surprising Science of Food (Oxford University Press). 

This book seeks to introduce a wide range of topics about the science of food, including its origins, microbiology and chemistry, as well the changes that take place when we cook and process, at a level which is accessible to a wide general audience interested in food.   The book is written in a light and engaging style, and illustrated with photos of the inner and outer beauty of food.  It can be found in all major on-line book sellers, including in electronic book form, and is also available in some book shops.  Alan can be found on LinkedIn and on Twitter at akellyucc. 

School of Food and Nutritional Sciences

School of Food and Nutritional Sciences, Room 240 Food Science Building, University College, Cork

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