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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.

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...

Sustainable Diets: Linking Nutrition and Food Systems

This book takes a transdisciplinary approach and considers multisectoral actions, integrating health, agriculture and environmental sector issues to comprehensively explore the topic of sustainable diets. The team of international authors informs rea...

Urban Pest Control: A Practitioner's Guide

This guide brings together the varied and multiple skills and activities required of pest control practitioners, including biology, chemistry, architecture, engineering, sales, logistics, legal and accounting, presented with a primary emphasis on pes...