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Improving lives by solving problems in agriculture and the environment

Nutrition & food science

Nutrition & food science

Access to a healthy diet that includes high quality food sources is fundamental for maintaining and improving health. Nutrition and food issues such as obesity, food safety and food security have become increasingly topical worldwide as countries adapt to the globalisation of trade and spread of Western culture.

CABI’s resources including, Nutrition and Food Sciences internet resource, continue to develop and provide researchers, students, and professionals with information and research on topics across the food supply chain including food safety, quality and composition; processing, preservation and storage; nutrition and disease; public health; nutritional physiology and biochemistry; and food policy and economics.

Antimicrobial Stewardship for Nursing Practice

Multi-drug resistant infections are one of the greatest threats to human health, and with resistance on the rise, appropriate antimicrobial stewardship (AMS) is more important than ever. This book, written by nurses for nurses, provides a clear and c...

The Professional Handbook of Cider Tasting

In recent years, with the rise of the craft beverage movement, the cider industry has been through a period of rapid commercial and non-commercial growth. Tasting and quality control is a core aspect of successful cider making and it is essential for...

Tropical Tuber Starches: Structural and Functional Characteristics

This book provides comprehensive and up-to-date knowledge relating to the morphological, structural, and functional characteristics of tuber starches, particularly in relation to their applications in food and industry. In recent years there has been...