SEFS Alumni News Autumn 2019

New UCC book on Food Science for a General Audience

24 Sep 2019
Photo: Brian French

A new book on food science, aimed at a general audience, has recently been published by Professor Alan Kelly, School of Food and Nutritional Sciences. The book, entitled, Molecules, Microbes and Meals: The Surprising Science of Food (Oxford University Press), aims to introduce readers to topics relating to food chemistry, microbiology, safety, processing and product development.

There is a particular focus on the industrial production of food and how food processed today is based on practices which have been used for hundreds or thousands of years. The book is timely, given current debates around the processing of food, the role of food ingredients, and the nature of preservation of food. Since publication, the author has been regularly involved in interviews and debates in the national media on these topics. Molecules, Microbes and Meals: The Surprising Science of Food has been listed as number one in 'Best food science books', by Bookauthority.org. A number of events based around the themes of the book, involving interactive workshops on the science of food and debates around the nature of food processing, are taking place at Culture Night and Cork Discovers in Autumn 2019.

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