Encyclopedia of Dairy Sciences
- 1st Edition - October 18, 2002
- Editors: Hubert Roginski, John W. Fuquay, Patrick F. Fox
- Language: English
- Hardback ISBN:9 7 8 - 0 - 1 2 - 2 2 7 2 3 5 - 6
- eBook ISBN:9 7 8 - 0 - 0 8 - 0 9 1 7 9 3 - 1
The Encyclopedia of Dairy Sciences is a complete resource for researchers, students and practitioners involved in all aspects of dairy science and related food science and techn… Read more
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The Encyclopedia of Dairy Sciences is a complete resource for researchers, students and practitioners involved in all aspects of dairy science and related food science and technology areas. Extensively cross-referenced, it covers the core theories, methods, and techniques employed by dairy scientists. It enables readers to access basic information on topics peripheral to their own areas, provides a repository of the core information in the area that can be used to refresh the researcher's own memory, and aids teachers in directing students to areas relevant to their course work.
The Encyclopedia contains information that has been distilled, organized and presented as a complete reference tool to the user. This four-volume set includes over 400 articles covering all aspects of dairy science. Included are numerous figures and tables illustrating the text as well as a color plate section in each volume. The inclusion of "Further Reading" lists at the end of each article provide easy access to further information and a guide into the primary literature.
- Over 400 articles covering all aspects of dairy science
- Further reading lists at the end of each article provide easy access to further information and a way into the primary literature
- Extensive cross-referencing
- Many figures and tables illustrating the text and a color plate section in each volume
Academic researchers in laboratories; researchers and managers working in industry; students studying applied dairy science or related subjects; those involved in economic and nutritional policy agencies; and the media
- Edition: 1
- Published: October 18, 2002
- Language: English
HR
Hubert Roginski
Affiliations and expertise
University of Melbourne, AustraliaJF
John W. Fuquay
Affiliations and expertise
Mississippi State University, USAPF
Patrick F. Fox
Dr. Patrick Fox is Emeritus Professor of Food Chemistry at University College, Cork, Ireland. Prof. Fox's research has focused on the biochemistry of cheese, the heat stability of milk, physico-chemical properties of milk proteins and food enzymology. He has authored or co-authored about 450 research and review papers, authored or edited 25 text-books on Dairy Chemistry and was one of the founding editors of the International Dairy Journal. In recognition of his work, Prof Fox has received the Research & Innovation Award of the (Irish) National Board for Science and Technology (1983), the Miles-Marschall Award of the American Dairy Science Association (1987), Medal of Honour, University of Helsinki (1991), the DSc degree of the National University of Ireland (1993), the Senior Medal for Agricultural & Food Chemistry of the Royal Society for Chemistry (2000), the ISI Highly Cited Award in Agricultural Science (2002) and the International Dairy Federation Award for 2002. Prof Fox has been invited to lecture in various countries around the world, and has served in various capacities with the International Dairy Federation, including President of Commission F (Science, Nutrition and Education) from 1980 to 1983.
Affiliations and expertise
Emeritus Professor of Food Chemistry, University College Cork, IrelandRead Encyclopedia of Dairy Sciences on ScienceDirect