Olejar Books

The applications of science and technology in food production are more numerous and varied than ever before. As a result, growers, breeders, and other professionals in food and agricultural businesses – including scientists, researchers, economists, planners, and production and marketing personnel – seek all the authoritative technical information they can get on how to produce more and better foods. With over 1,500 entries, The Foods and Food Production Encyclopedia, 2nd Edition, answers a majority of their needs. It represents the most extensive data source published in recent years on this broad and highly interdisciplinary subject. This newly-updated edition expands upon the previous edition, and also includes many new topics, such as Agricultural Biotechnology, Sustainable Agriculture, and Organic Foods.