Now in its third edition,The Science of Chocolate leads the reader to an understanding of the complete chocolate making process and includes the ways in which basic science plays a vital role in its maufacture, testing and consumption.
The book addresses the transformation of the food processing industry from a craft-based to a highly automated sector, driven by consumer demands for quality and natural ingredients. It emphasizes the necessity for a solid understanding of scientific principles in food processing, catering to both students and professionals facing industry changes. With increased automation and diversification, knowledge of these principles is crucial for career adaptability. The text aims to serve as a comprehensive reference for a broad audience in the field.
The Almanac is a unique reference work providing traders and investors with the data to tackle the markets in the year ahead.