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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.

Health Benefits of Green Tea: An Evidence-based Approach

This book provides evidence to support the health-promoting components of green tea for human health. It explores the significance of green tea and its catechins represented by epigallocatechin gallate (EGCG), demonstrating their beneficial effects o...

Microbial Food Safety: A Food Systems Approach

This interdisciplinary textbook provides the reader with vital information and comprehensive coverage of foodborne microbial pathogens of potential risk to human consumers. It includes human pathogens and toxins originating from plants, fungi and ani...

Microbial Food Safety: A Food Systems Approach

This interdisciplinary textbook provides the reader with vital information and comprehensive coverage of foodborne microbial pathogens of potential risk to human consumers. It includes human pathogens and toxins originating from plants, fungi and ani...