New food science book aimed at a wide audience
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.
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