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What is Music Production? A Producers Guide: The Role the People the Process

What is Music Production? A Producers Guide: The Role the People the Process

To complete an album a producer needs to know what goes into capturing great music and teasing out inspirational performances from artists. As a producer you are guiding not only the music but also the business and the technical aspects of an album. What Is Music Production? is a guide to this guidance. Formed from a blend of solid information extracted from detailed interviews the book focuses on the process of music production providing insight into how the producer guides this process and molds the final product. Whether you are a student or just starting your professional career What is Music Production? explains what you need to know-from working with artists songs pre-production mixing and mastering to the finance and budgeting-to glean a professional result. Combining the how to with online assets and interviews this book arms you with vital insight into the business of being a music producer. | What is Music Production? A Producers Guide: The Role the People the Process

GBP 175.00
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What is this Professor Freud Like? A Diary of an Analysis with Historical Comments

What is this Professor Freud Like? A Diary of an Analysis with Historical Comments

In 1921 a young female doctor started analysis with Sigmund Freud. In a diary she recorded what moved her. The present volume not only contains a full translation of these records but also collects four essays by two psychoanalysts and two analytical historians who take their cue from the young doctor's notes to think about Freud and his methods. The discovery of the diary marks a small sensation for the history of social science. Three factors make the document unique: first it records not a training analysis but the analysis of an actual patient second the analysis took place before Freud fell ill with cancer and third the analysand obviously noted down what was said in the practice word by word. | What is this Professor Freud Like? A Diary of an Analysis with Historical Comments

GBP 130.00
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What is Theatre? An Introduction and Exploration

What is Theatre? An Introduction and Exploration

This major introductory textbook is from one of the leading educators working in theatre today. What Is Theatre? will make its reader a better playgoer responding more fully to performance with a keener appreciation of all the resources of theatre-acting design direction organization theatre buildings and audiences. By focusing on the best professional practice and the most helpful learning processes Dr. Brown shows how to read a play-text and to see and hear its potential for performance. Throughout this book suggestions are given for student essays and class discussions to help both instructor and reader to clarify their thoughts on all aspects of theatre-going. While the main focus is on present-day theatre in North America history is used to illuminate current practice. Theatres in Europe and Asia also feature in the discussion. A view is given of all contributors to performance with special emphasis placed on actors and the plays they perform. This textbook is not tied to a few specific play-texts but designed to be effective regardless of which play a student sees or reads. In Part Two leading practitioners of different generations and cultural backgrounds describe their own work providing a variety of perspectives on the contemporary theatre. All this is supplemented by nearly 100 black and white and color illustrations from productions working drawings and plans. This new text engages its readers in the realities of the theatre; it is up-to-date comprehensive and packed with practical advice for understanding how theatre works and how plays come alive in performance. John Russell Brown is professor of Theatre at the University of Michigan Ann Arbor and has taught at a variety of colleges including New York and Stanford Universities. For 15 years he was an associate director of the National Theatre in London and he has directed plays in many other theatres including Cincinnati Playhouse. | What is Theatre? An Introduction and Exploration

GBP 175.00
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What is Thinking? And Other Philosophical Reflections

What is Thinking? And Other Philosophical Reflections

The philosophical essays of this collection argue each time from a singular perspective that the task of thinking is to release the element of the unconditional from various closures and thus to make it manifest as the true and the essential task of our individual and social existence. Naming this unconditional element as the messianic the book displays the profound ethico-political significance of messianic thought for our contemporary world. This book is co-published with Aakar Books New Delhi. Taylor & Francis does not sell or distribute the print versions of this book in India Pakistan Nepal Bhutan Bangladesh and Sri Lanka. | What is Thinking? And Other Philosophical Reflections

GBP 130.00
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Behavior Modification What It Is and How To Do It

Behavior Modification What It Is and How To Do It

Behavior Modification: What It Is and How to Do It is a comprehensive practical presentation of the principles of behavior modification and guidelines for their application. Appropriate for university students and for the general reader it teaches forms of behavior modification ranging from helping children learn necessary life skills to training pets to solving personal behavior problems. It teaches practical how-to skills including: discerning long-term effects; designing implementing and evaluating behavioral programs; interpreting behavioral episodes; observing and recording behaviors; and recognizing instances of reinforcement extinction and punishment. Behavior Modification is ideal for courses in Behavior Modification Applied Behavior Analysis Behavior Therapy the Psychology of Learning and related areas; and for students and practitioners of various helping professions (such as clinical psychology counselling education medicine nursing occupational therapy physiotherapy psychiatric nursing psychiatry social work speech therapy and sport psychology) who are concerned directly with enhancing various forms of behavior development. The material is presented in an interesting readable format that assumes no prior knowledge of behavior modification or psychology. Specific cases and examples clarify issues and make the principles real. Guidelines throughout provide a ready source to use as a reference in applying the principles. Online resources including an instructor’s manual are available at www. routledge. com/9780815366546. | Behavior Modification What It Is and How To Do It

GBP 130.00
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Playing with Reality Denying Manipulating Converting and Enhancing What Is There

Playing with Reality Denying Manipulating Converting and Enhancing What Is There

This volume explores how and why we deny or manipulate or convert or enhance reality. Finding it important to come to terms with reality with what is there before us and with reality however defined to live responsibly this collection takes a truly multidisciplinary approach to examining the idea that history the truth facts and the events of the present time can be refashioned as prismatic theatrical something we can play with for agendas either noble or ignoble. An international team of contributors considers the issue of how and why in dealing what is there before us we play with reality by employing theatre fiction words conspiracy theories alternate realities scenarios and art itself. Chapters delve into issues of fake news propaganda virtual reality theatre as real life reality TV and positive ways of refashioning and enhancing your own reality. Drawing on examples from film studies to sociology from the social sciences to medicine this volume will appeal to scholars and upper-level students in the areas of communication and media studies comparative literature film studies economics English international affairs journalism philosophy psychology sociology and theatre. | Playing with Reality Denying Manipulating Converting and Enhancing What Is There

GBP 130.00
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Exploring What is Lost in the Online Undergraduate Experience A Philosophical Inquiry into the Meaning of Remote Learning

Exploring What is Lost in the Online Undergraduate Experience A Philosophical Inquiry into the Meaning of Remote Learning

This book examines the significance and meaning of undergraduate online learning using a hermeneutic phenomenological study asking what is lost when there is no face-to-face contact and exploring the essence of technology itself. Drawing on data from undergraduate students across various higher education institutions including both interview recordings and written reports of their lived experiences the author seeks to uncover the essence of the phenomenon by engaging with themes around the philosophy of technology and the purpose of post-secondary education using Heidegger’s essay The Question Concerning Technology as a crucial interpretive lens. Rather than offering generalized conclusions it presents a basis for further understanding of the experience of online learning and ultimately asks whether the efficiency afforded to undergraduates by online classes or degrees can ever replace what is learned in a classroom with other people. Providing a novel approach to the topic of online learning which centers the concept of experience and drawing links to current conditions and pedagogy in online higher education it will appeal to scholars working across education and philosophy with interests in higher education technology and education phenomenology of education and philosophy of education. | Exploring What is Lost in the Online Undergraduate Experience A Philosophical Inquiry into the Meaning of Remote Learning

GBP 120.00
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Community Food Initiatives A Critical Reparative Approach

Community Food Initiatives A Critical Reparative Approach

This book examines a diverse range of community food initiatives in light of their everyday practices innovations and contestations. While community food initiatives aim to tackle issues like food security food waste or food poverty it is a cause for concern for many when they are framed as the next big solution to the problems of the current industrialised food system. They have been critiqued for being too neoliberal elitist and localist; for not challenging structural inequalities (e. g. racism privilege exclusion colonialism capitalism); and for reproducing these inequalities within their own contexts. This edited volume examines the everyday realities of community food initiatives focusing on both their hopes and their troubles their limitations and failures but also their best intentions missions and models alongside their capacity to create hope in difficult times. The stories presented in this book are grounded in contemporary theoretical debates on neoliberalism diverse economies food justice community and inclusion and social innovation and help to sharpen these as conceptual tools for interrogating community food initiatives as sites of both hope and trouble. The novelty of this volume is its focus on the everyday doings of these initiatives in particular places and contexts with different constraints and opportunities. This grounded relational and place-based approach allows us to move beyond more traditional framings in which community food initiatives are either applauded for their potential or criticized for their limitations. It enables researchers and practitioners to explore how community food initiatives can realize their potential for creating alternative food futures and generates innovative pathways for theorising the mutual interplay of food production and consumption. This volume will be of great interest to students and scholars of critical food studies food security public health and nutrition as well as human geographers sociologists and anthropologists with an interest in food. | Community Food Initiatives A Critical Reparative Approach

GBP 130.00
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Natural Food Preservatives

Natural Food Preservatives

Safety quality and prolonged shelf life of food products are the three most important aspects of the food industry. To ensure a satisfactory scale both traditional and modern preservatives are widely used. However as eating habits have upgraded with a focus on what is popularly termed a healthy diet there has been a growing demand for food with natural additives over synthetic ingredients. As a result there have been major developments in the field of food preservation which are presented in this book. The book provides detailed information on the range of natural food preservatives with their applications in different product sectors. It delves into microbiological food spoilage and discusses natural food preservatives as well as natural antioxidants and antimicrobials as food ingredients. It reviews prevalent preservation technologies the chemistry behind them and new nonconventional preservatives. It focuses on innovative technologies including biological antimicrobial systems such as LABs or their metabolites bacteriophages and bacteriophage-encoded enzymes. It provides knowledge about preservatives such as bacteriocins and ε-polylysine as well as their usage in achieving the right balance of safety quality and shelf-life for specific products. The book is a collection of the research and experiences of an international team of experts and is a valuable tool for all those who are related to the advancements and production of safe and healthy foods. It is a significant reference book for professionals who teach food microbiology courses conduct research and epidemiologic investigations analyze food samples and craft food safety policies.

GBP 116.00
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Tracing Cultural Change in Turkey's Experience of Democratization Unexpected Dialogues on Intolerance

Tracing Cultural Change in Turkey's Experience of Democratization Unexpected Dialogues on Intolerance

Does democracy require an agreement on specific foundational values? Bringing insights from Turkey to the study of democratization this book argues that democracy may rather be about acknowledging the disagreement over values before negotiating over other concerns such as rights freedoms capabilities and duties. It explores this idea by examining three landscapes of culture in Turkey which have been the subjects of persistent stories regarding the unequal relationship between the self and the other. These include LGBT visibility and the entertainment sector women and clothing and Alevism and funerals. Through these case studies the book analyses the remaking of (in)tolerance through the integration of LGBT representations into broader political struggles over values the assertion of women’s rights and freedoms from traditional values surrounding dress and the conflict between essentialist intolerance and the syncretic traditions of Alevi identity. Bringing these landscapes together with the surrounding cultural tensions in Turkey and the West Tracing Cultural Change in Turkey's Experience of Democratization will be a valuable resource for students and scholars of Middle Eastern studies and politics gender studies and cultural studies. | Tracing Cultural Change in Turkey's Experience of Democratization Unexpected Dialogues on Intolerance

GBP 120.00
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What Do Unions Do? A Twenty-year Perspective

What Do Unions Do? A Twenty-year Perspective

One of the best-known and most-quoted books ever written on labor unions is What Do Unions Do? by Richard Freeman and James Medoff. Published in 1984 the book proved to be a landmark because it provided the most comprehensive and statistically sophisticated empirical portrait of the economic and socio-political effects of unions and a provocative conclusion that unions are on balance beneficial for the economy and society. The present volume represents a twentieth-anniversary retrospective and evaluation of What Do Unions Do? The objectives are threefold: to evaluate and critique the theory evidence and conclusions of Freeman and Medoff; to provide a comprehensive update of the theoretical and empirical literature on unions since the publication of their book; and to offer a balanced assessment and critique of the effects of unions on the economy and society. Toward this end internationally recognized representatives of labor and management cover the gamut of subjects related to unions. Topics covered include the economic theory of unions; the history of economic thought on unions; the effect of unions on wages benefits capital investment productivity income inequality dispute resolution and job satisfaction; the performance of unions in an international perspective; the reasons for the decline of unions; and the future of unions. The volume concludes with a chapter by Richard Freeman in which he assesses the arguments and evidence presented in the other chapters and presents his evaluation of how What Do Unions Do? stands up in the light of twenty years of additional experience and research. This highly readable volume is a state-of-the-art survey by internationally recognized experts on the effects and future of labor unions. It will be the benchmark for years to come. | What Do Unions Do? A Twenty-year Perspective

GBP 130.00
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Experiencing Food Designing Dialogues Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017) Lisbon

Experiencing Food Designing Dialogues Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017) Lisbon

FOOD and interdisciplinary research are the central focus of the 1st International Conference on Food Design and Food Studies: Experiencing Food Designing Dialogues reflecting upon approaches evidencing how interdisciplinarity is not limited to the design of objects or services but seeks awareness towards new lifestyles and innovative ways of dealing with food. This book encompasses a wide range of perspectives on the state of the art and research in the fields of Food and Design making a significant contribution to further development of these fields. Accordingly it covers a broad variety of topics from Designing for/with Food Educating People on Food Experiencing Food and other Food for Thought. | Experiencing Food Designing Dialogues Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017) Lisbon

GBP 175.00
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Tea as a Food Ingredient Properties Processing and Health Aspects

Tea as a Food Ingredient Properties Processing and Health Aspects

Tea is one of the most widely consumed beverages worldwide and tea extract has been used in a variety of food products including beverages bread cakes ice-cream wine biscuits dehydrated fruits and various meat and dairy products. In recent years there is growing consumer interest in the tea extract supplemented products. Tea as a Food Ingredient: Properties Processing and Health Aspects provides extensive scientific information on the properties of tea foods chemical properties formulations and tea as ingredient to develop new health foods. It describes tea food production chemical and physical properties sensory quality processing technology and health benefits. Early chapters present information relating to scientific studies on the health benefits of tea and the latter chapters focus on introducing tea products into foods which is the major focus of the entire book. Key Features: Covers broad areas such as chemical properties bioactive components and health benefits of tea-based foods Focuses on chemical properties of tea foods processing technologies functional food products and health benefits Explains how the addition of tea extract changes the properties of food and consumer sensory perception This book presents current and sound scientific knowledge on the nutritional value and health benefit of the different tea-based food products and will be beneficial for food science professionals as well as anyone with an interest in tea as a food ingredient and the benefits it can provide. | Tea as a Food Ingredient Properties Processing and Health Aspects

GBP 170.00
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The Food and Beverage Hospitality Industry in India An Emergent Segment

The Food and Beverage Hospitality Industry in India An Emergent Segment

This book presents the story of growth and change of what is still a largely unorganized food and beverage service industry in India. With the authors’ vast experience in both industry and academia the volume provides a holistic perspective of the current status of the food and beverage industry in India and identifies the topical issues and the challenges. The authors offer an insightful discussion on where the industry is headed and how it can move from top-line driven growth to a bottom-line supported one. | The Food and Beverage Hospitality Industry in India An Emergent Segment

GBP 124.00
1

Shelf Life and Food Safety

Shelf Life and Food Safety

The quality and safety of the food we eat deserves the utmost attention and is a priority for producers and consumers alike. Shelf life studies provide important information to manufacturers and consumers to ensure a high-quality food product. Various evaluation methods are used for shelf life determination and they are usually performed at the manufacturer level. Moreover various techniques are utilized throughout the food chain that enhance the shelf life of food products. This sensitive issue is reviewed in Shelf Life and Food Safety which brings together a group of subject experts to present up-to-date and objective discussions on a broad range of topics including food spoilage and safe preservation packaging and sensory aspects. The book presents both traditional and innovative technologies for enhancing food safety and increasing shelf life along with methods for the assessment and prediction of food safety and shelf life. Key Features Overviews the issues associated with shelf life enhancement and shelf life evaluation of various food products Addresses issues important to maintaining food safety Explains how shelf life depends on factors including ingredients for formulation processing techniques packaging and storage conditions Covers shelf life evaluation methods determinants for shelf life food quality assessment and basic and innovative technologies that will improve the shelf life of food products This book is the first of its kind focusing on issues related to evaluation techniques for shelf life determinants and techniques for shelf life enhancement. It is appropriate for students researchers scientists and professionals in food science and technology. It is also a helpful source of information for people involved in the food industry food processing sector product development marketing and other associated fields.

GBP 170.00
1

Nanotechnology Horizons in Food Process Engineering Volume 3: Trends Nanomaterials and Food Delivery

Nanotechnology Horizons in Food Process Engineering Volume 3: Trends Nanomaterials and Food Delivery

Although nanotechnology has revolutionized fields such as medicine genetics biology bioengineering mechanics and chemistry its increasing application in the food industry is relatively recent in comparison. Nanotechnology in the food industry is now being explored for creating new flavors extending food shelf life and improving food protection and nutritional value as well as for intelligent nutrient delivery systems “smart” foods contaminant detection nanodevices and nanosensors advanced food processing antimicrobial chemicals encapsulation and green nanomaterials. This new three-volume set addresses a multitude of topical issues and new developments in the field. Volume 1 focuses on food preservation food packaging and sustainable agriculture while Volume 2 looks at nanotechnology in food process engineering applications of biomaterials in food products and the use of modern nanotechnology for human health. The third volume explores the newest trends in nanotechnology for food applications and their application for improving food delivery systems. Together these three volumes provide a comprehensive and in-depth look at the emerging status of nanotechnology in the food processing industry explaining the benefits and drawbacks of various methodologies that will aid in the improvement and development of food product sourcing and food hygiene monitoring methods. Volume 3: Trends Nanomaterials and Food Delivery provides an overview of the current trends in nanotechnology for food applications and food delivery systems. Topics include a collection of chapters on diverse topics including the stability of nanoparticles in food nanobiosensing for the detection of food contaminants nanotechnology applications in agriculture the role of nanotechnology in nutrient delivery how nanotechnology is applied in dairy products biofunctional magnetic nanoparticles in food safety the development of nutraceuticals using nanotechnological tools and more. | Nanotechnology Horizons in Food Process Engineering Volume 3: Trends Nanomaterials and Food Delivery

GBP 139.00
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Fundamentals and Operations in Food Process Engineering

Fundamentals and Operations in Food Process Engineering

Fundamentals and Operations in Food Process Engineering deals with the basic engineering principles and transport processes applied to food processing followed by specific unit operations with a large number of worked-out examples and problems for practice in each chapter. The book is divided into four sections: fundamentals in food process engineering mechanical operations in food processing thermal operations in food processing and mass transfer operations in food processing. The book is designed for students pursuing courses on food science and food technology including a broader section of scientific personnel in the food processing and related industries.

GBP 115.00
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Cognitive Narrative Thematics A Book About What Books Are About

Cognitive Narrative Thematics A Book About What Books Are About

Cognitive Narratives Thematics proposes a new way in which narrative works organise their thematic material. It rehabilitates the study of what books are about by providing a cognitive narrative thematic model (CNT). Part I presents CNT by combining different approaches to narrative such as evolutionary theory semiotics possible worlds theory or rhetorical criticism. Part II applies CNT to a variety of well-known narratives in different modalities such as Robert Browning’s My Last Duchess Julia Donaldson’s The Gruffalo Maurice Sendak’s Where the Wild Things Are Frank Miller’s 300 or Mike Mignola’s Hellboy. It also considers literary histories and digital humanities. Daniel Candel shows that CNT deserves greater attention and that thematics generates its own forms and adds to the aesthetic pleasure of the text. Candel illustrates that CNT improves the established interpretations of the narrative works it studies. This innovative study reveals how CNT offers readers a deeper understanding and how readers and critics are often using CNT intuitively without being aware of it. It is an invaluable resource for students and scholars of narrative theory. | Cognitive Narrative Thematics A Book About What Books Are About

GBP 130.00
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The Food Chemistry Laboratory A Manual for Experimental Foods Dietetics and Food Scientists Second Edition

The Food Chemistry Laboratory A Manual for Experimental Foods Dietetics and Food Scientists Second Edition

A popular book in its first edition The Food Chemistry Laboratory: A Manual for Experimental Foods Dietetics and Food Scientists Second Edition continues to provide students with practical knowledge of the fundamentals of designing executing and reporting the results of a research project. Presenting experiments that can be completed in many cases without requiring extensive student laboratory facilities the authors include new exercises in the areas of physical properties lipids proteins and gelatin. Also new in this edition are a brief introduction to each laboratory exercise and a listing of materials needed approximate time needed for completion and possible complications and/or pitfalls. Tested and refined for over 20 years and performed by thousands of students experiments are presented within 12 planned laboratory sessions. This flexible format allows you to create your own laboratory sessions by choosing the number and order of sessions and experiments to be performed. In addition to the well-tested experiments The Food Chemistry Laboratory Second Edition provides students with information on accessing food chemistry literature research proposal preparation preparing oral and written technical reports and an evaluation score sheet. Guidelines for preparing laboratory notebooks are also included and a handy appendix allows rapid access to directions for setting up a difference testing experiment. | The Food Chemistry Laboratory A Manual for Experimental Foods Dietetics and Food Scientists Second Edition

GBP 175.00
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Focus on Food Photography for Bloggers Focus on the Fundamentals

Focus on Food Photography for Bloggers Focus on the Fundamentals

Sharing your kitchen concoctions on your personal food blog has never been as popular as it is right now but if you've ever had trouble getting your tasty temptations to look like pretty plates on camera you know how difficult it can be to take amazing pictures of food. Matt Armendariz of Mattbites food blog fame shares his experiences and best practices for creating wonderful food photos in Focus On Food Photography for Bloggers. Written specifically for you the blogger Matt discusses the ins and outs of equipment lighting composition propping sparking your inspiration and getting creative all with what you have on hand at home! Learn how to avoid common pitfalls with foods that are notoriously camera shy how to successfully snap your dinner at a restaurant as well as on your kitchen table and how to style your food with what you have in your cupboards. He also includes advice on post-processing posting and protecting your prized images. As well as on his blog Matt's photography has been featured in The Skinny Bitch Cookbook on Martha Stewart Paula Deen's Best Dishes and Gordon Ramsay's Hell's Kitchen along with numerous food magazines and newspapers. Let this seasoned blogger give your food photography the boost it needs to really make your readers salivate! | Focus on Food Photography for Bloggers Focus on the Fundamentals

GBP 145.00
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Biological and Chemical Hazards in Food and Food Products Prevention Practices and Management

Biological and Chemical Hazards in Food and Food Products Prevention Practices and Management

This volume takes an in-depth look at various biological and chemical hazards in food and food products that pose health threats. It also outlines methods and practices for the diagnosis prevention and management of these hazards in food production processes. The new scientific research and case studies presented in the volume cover mycotoxins foodborne pathogens antibiotic residues from dairy animals pesticide residues the presence of heavy metals in food and more. Chapters also address food allergy management and offer lessons and practices in food recall situations. The authors discuss the various food toxins their sources as well as management mitigation and prevention strategies. Also addressed are the specific adverse effects on people with health problems such as diabetes hypertension cancer neurodegenerative diseases and more. This book is organized in such a way that each chapter treats one major food safety hazard and offers novel control methods for health food safety and quality enhancement through various means. Biological and Chemical Hazards in Food and Food Products: Prevention Practices and Management will aid researchers and policymakers as it illustrates the various aspects of food safety hazards and how to analyze and control these potential health threats. | Biological and Chemical Hazards in Food and Food Products Prevention Practices and Management

GBP 131.00
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Advances in Noninvasive Food Analysis

Advances in Noninvasive Food Analysis

To ensure food quality and safety food professionals need a knowledge of food composition and characteristics. The analysis of food product is required for quality management throughout the developmental process including the raw materials and ingredients but food analysis adds processing cost for food industry and consumes time for government agencies. Advances in Noninvasive Food Analysis explores the potential and recent advances in non-invasive food analysis techniques used to ensure food quality and safety. Such cost-reducing and time-saving non-destructive food analysis techniques covered include Infrared Raman Spectroscopy and Nuclear Magnetic Resonance. The book also covers data processing and modelling. Features: Covers the advent of non-invasive non-destructive methods of food analysis Presents such techniques as near and mid infrared Raman Spectroscopy and Nuclear Magnetic Resonance Describes the growing role of nanotechnology in non-invasive food analysis Includes image analysis and data processing and modelling required to sort out the data The prime for this book are food professionals working in industry control authorities and research organizations that ensure food quality and safety as well as libraries of universities with substantial food science programs food companies and food producers with research and development departments. Also available in the Contemporary Food Engineering series: Advances in Food Bioproducts Fermentation Engineering and Bioprocessing Technologies edited by Monica Lizeth Chavez Gonzalez Nagamani Balagurusamy Christobal N. Aguilar (ISBN 9781138544222) Advances in Vinegar Production edited by Argyro Bekatorou (ISBN 9780815365990) Innovative Technologies in Seafood Processing edited by Yesim Ozogul (ISBN 9780815366447)

GBP 115.00
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Food and Nutrition Throughout Life A comprehensive overview of food and nutrition in all stages of life

Food and Nutrition Throughout Life A comprehensive overview of food and nutrition in all stages of life

Nutritional requirements vary greatly according to age and lifestyle. This evidence-based comprehensive text is a complete guide to eating habits across age and population groups. It provides the recommendations for intakes of nutrients and foods and diet to achieve optimum health. Chapters systematically examine the nutritional issues for individuals from preconception pregnancy and breastfeeding through to adulthood and old age. The text features an overview of dietary patterns by age group based on national scientific survey data together with the latest recommendations for optimum nutrition to maintain well-being and address specific health concerns. The final section examines nutrition issues for specific populations including indigenous groups athletes and the disadvantaged. Throughout the text key points are illustrated by case studies and the reader's knowledge is tested via quizzes and study questions. With chapters from leading nutrition researchers and educators in Australia New Zealand and Asia this is an excellent introduction to nutrition through the lifespan. 'A comprehensive overview and detailed discussion of food and nutrition topics for all ages and stages of life. ' - Robynne Snell Curtin University | Food and Nutrition Throughout Life A comprehensive overview of food and nutrition in all stages of life

GBP 130.00
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Style Bible What to Wear to Work

Style Bible What to Wear to Work

First impressions (and second ones!) count whether you are an intern or a CEO. Lauren A. Rothman addresses an age-old dilemma: how to be appropriate and stylish in the workplace. Based on a decade of experience in the fashion industry she addresses the basics of fashion and executive presence by offering advice anecdotes and style alerts that help readers avoid major fashion faux pas at the office. Style Bible: What to Wear to Work is the must-have resource for the modern professional male or female climbing the ladder of success. Lauren identifies the ultimate wardrobe essentials and reveals shopping strategies and destinations for the everyday person. Style Bible complete with helpful illustrations is the go-to manual on how to dress for every professional occasion and a valuable resource for understanding dress codes by industry city and gender so that your visual cues will make a strong impact. Make a commitment to being better dressed at work with Style Bible. | Style Bible What to Wear to Work

GBP 175.00
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Occupational Health and Safety in the Food and Beverage Industry

Occupational Health and Safety in the Food and Beverage Industry

A safe and healthy working environment is a vital aspect of the food and beverage processing industry. Occupational Health and Safety in the Food and Beverage Industry provides key information on food and beverage manufacturing disease injury management and safer steps for employees to get back to work and discusses food security safety biosecurity defense food safety and quality including food adulteration. Features: Discusses fundamentals of occupational health and safety in the food and beverage industry Highlight standards and legislations as related to occupational health and safety for food and beverage processing sectors Covers hazards elements accident prevention various hazards present in food and beverage sectors and their disease and injury management Explores ethical issues in agri-food processing sectors and their effects on sustainability Introduces importance organization and management for food and beverage processing sectors to prevent losses The book is intended for professionals in the fields of occupational health and safety food engineering chemical engineering and process engineering.

GBP 110.00
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