Introductory Food Chemistry Reading plus

Introductory Food Chemistry
by John Brady | Jul 15, 2013

"Introductory Food Chemistry is the first undergraduate text that effectively integrates physical, chemical, and structural biology principles into the teaching of food chemistry. John W. Brady treats foods as physical systems composed of molecules that undergo complex chemical reactions. The publication of this book should instigate a minor revolution in how food chemistry is taught in the United States." (Richard D. Ludescher, Rutgers, the State University of New Jersey)

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What a book! Wow!! At this time in our country with our pandemic, this is certainly a thought-provoking book that I read deliberately. I could feel all the pain, heartache, and challenges during this time in history and how similar they are at this present time to then! Ten stars for this brilliant book! It will not be forgotten anytime soon!

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