IFIS has been producing quality comprehensive information for the world's food science, food technology and nutrition community since its foundation in 1968 and, through its production of "FSTA - Food Science and Technology Abstracts". This dictionary distills information from the extensive data held and maintained by IFIS.
IFIS has been producing quality comprehensive information for the world's food science, food technology and nutrition community since its foundation in 1968 and, through its production of "FSTA - Food Science and Technology Abstracts", has earned a worldwide reputation for excellence. Distilled from the extensive data held and maintained by IFIS, the dictionary is easy to use and has been rigorously edited and cross-referenced. Now in an extensively revised and updated second edition, this landmark publication features: 8,612 entries including 763 new entries and over 1,500 revised entries. It reflects current usage in the scientific literature. It includes local names, synonyms and Latin names, as appropriate. It has extensive cross-referencing, and scientific editing from the team at IFIS. The dictionary is an invaluable resource for all food scientists, food technologists, chemists and nutritionists in universities, research establishments, food and pharmaceutical companies. Libraries in all establishments where these subjects are studied and taught should ensure that they have copies on their shelves.; Praise for the first edition of the "Dictionary of Food Science and Technology" - 'The staff of IFIS are to be congratulated on producing such a comprehensive work of reference, which should command itself a place on the book-shelves of almost anyone working in the food industry at the scientific, technical, managerial, teaching or advisory levels' - "International Journal of Dairy Technology, Volume 60, Issue 1". '"The Dictionary of Food Science and Technology" is an extremely useful and interesting resource for anyone involved in these and related disciplines, particularly those who show an inquisitive approach to this fascinating subject. I thoroughly recommend it' - "Food Science and Technology, Volume 20, Issue 1, March 2006". '...the [team] at IFIS have done an excellent job. Entries do exactly what dictionary entries should do...this reference will really fit the bill...in the industrial, professional and supporting research areas...In particular those non (food) scientists who have supervisory and management responsibility in a food area will find this dictionary a 'godsend'. I fully expect every library where any food subject is taught to keep a copy...When comparing this Dictionary to anything else on the market, there is very little competition at all.; I shall be ordering copies for my University library' - "Consumer Sciences Today, Volume 6, Issue 4, 2005". '...the book contains a very large number of clear and concise definitions...the large contribution made by the Dictionary...provides a valuable reference deserving a place on both library shelves and amongst individual collections' - "iChemE Food and Drink Subject Group Newsletter, Issue 3, 2005. 'This is a reference book par excellence...It has been very carefully prepared and I found it useful in editing and proof-reading. Certainly one for your shelf' - "ChemE Food and Drink Subject Group Newsletter Editorial (Donald Holdsworth), Issue 4, 2005". 'The Dictionary should be a valuable tool for people working in related fields or anyone who has a general interest in the issues facing the international food sector' - "Carbohydrate Polymers, Volume 63, Issue 2, 2006". 'Dictionaries defining the terms used in the area of food science, food components and food ingredients are quite rare, and good ones are even rarer.; With the aim of satisfying the needs of both academia and the worldwide food industry, this book will have wide appeal' - "OFI" ("Oils and Fats International") Vol 22, No 3, 2006". 'The dictionary could prove beneficial in supplying some insight to the terms, meanings, specific phrases and words used in the food science, confectionary, bakery, nutraceutical and even pharmaceutical industries. This book does that and more...Professor Jeremy Selman and IFIS have assembled a valuable technical resource, proving beneficial to a wide variety of individuals and industries' - "Kennedy's Confection magazine, 2006". 'IFIS is also well-known through years of publishing information on, around and for the food industry. The dictionary has arisen out of their extensive data and has been rigorously edited and cross-referenced by the IFIS staff...The book has over 400 pages plus 3 appendices and can be highly recommended...We used the dictionary to cross-check some of the key words from this issue. The words were in there, but there were so many others and references to more that we got distracted!' - "Food Marketing and Technology, Vol 19, No. 6, 2005".; 'Produced to satisfy the needs of academia and the food industry this dictionary contains a huge range of both common and not-so-common definitions...This is a useful and comprehensive dictionary which will be of value to students and researchers alike' - "The Food Magazine, Issue 71, 2005". '...impressively comprehensive, yet compact and easy to read...The 20-strong team of author/editors have set themselves, and largely met, a sizeable challenge. The result is a dictionary that not only answers the original question when looking for a straightforward definition or explanation of a specialist term but readily tempts and leads the reader into extended browsing between linked terms and related disciplines...the dictionary can be used by anyone whose knowledge ranges from that of inquisitive students to the experts who might feel that 'they really ought to know' but are still keen to find out the real answers.; Since obtaining a copy of the "Dictionary of Food Science and Technology", we have had many occasions in the British Nutrition Foundation office to check the dictionary - it provides accurate up-to-date definitions of buzzwords such as 'bioactive peptides' and 'resistant starch'...Its clear cross-referencing makes it very accessible reference book for food scientists and nutritionists alike' - Anna Denny, British Nutrition Foundation, London in "Nutrition Bulletin Volume 31, Issue 1, 2006".