- Paperback: 181 pages
- Publisher: Springer; Softcover reprint of hardcover 1st ed. 2003 edition (15 Dec 2010)
- Language English
- ISBN-10: 3642078400
- ISBN-13: 978-3642078408
- Product Dimensions: 15.6 x 23.4 x 1.1 cm
- See Complete Table of Contents
Food, Science and Society
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Review
From the reviews: "The book falls into three sections; attitudes to science, culture and risk perceptions about food; role of the mass media in dealing with the perception of risk in the food supply, including a case study; and lastly, case studies of interactions between scientists and lay people in policy, agriculture and awareness. ... It is useful for food science lecture material as it contains many quotes and anecdotes." (Dr Dave Roberts, Food Australia, Vol. 56 (1-2), 2004) "The widespread concern among consumers about the safety and acceptability of food is well-known. ... The food scientists must re-examine their position and the limitations to a purely technical approach to these issues. ... This publication is recommended to all interested experts in academia, authorities and industry, because all the contributing authors have not only considered the different aspects theoretically, but also practically and smoothly." (Advances in Food Sciences, Vol. 25 (2), 2003)
Review
From the reviews: "The book falls into three sections; attitudes to science, culture and risk perceptions about food; role of the mass media in dealing with the perception of risk in the food supply, including a case study; and lastly, case studies of interactions between scientists and lay people in policy, agriculture and awareness. ... It is useful for food science lecture material as it contains many quotes and anecdotes." (Dr Dave Roberts, Food Australia, Vol. 56 (1-2), 2004) "The widespread concern among consumers about the safety and acceptability of food is well-known. ... The food scientists must re-examine their position and the limitations to a purely technical approach to these issues. ... This publication is recommended to all interested experts in academia, authorities and industry, because all the contributing authors have not only considered the different aspects theoretically, but also practically and smoothly." (Advances in Food Sciences, Vol. 25 (2), 2003)
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