Description

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The second edition of this bestseller shows how much science there is in ice cream and the link between the microscopic and macroscopic properties. It has been fully revised and updated with new material added on nutritional aspects and developments in products and processes for making ice cream. Written by an industrial practitioner, this book is ideal for undergraduate food science students as well as those working in the food industry. It is also accessible to the general reader who has studied science to A-level and provides teachers with ideas for using ice cream to illustrate scientific principles.

About the Author

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Chris Clarke is a patent attorney at Unilever R and D in Bedford. He was previously a research scientist and project leader in the Ice Cream Group at Unilever, where he worked on colloidal and crystallisation phenomena in ice cream.