The Chemistry of Food and Nutrition
By A. W. Duncan
A.W. Duncan’s book “The Chemistry of Food and Nutrition” gives a thorough overview of chemistry’s function in studying food and nutrition. The chemistry of macronutrients, vitamins, and minerals, as well as the chemistry of food additives and contaminants, are among the many subjects covered in the book. The function of vitamins and minerals in the diet and how they affect general health and well-being are also discussed in the book.
The author also thoroughly examines food additives and pollutants, going into their chemical compositions, characteristics, and probable health impacts. The book also discusses the chemistry of taste and cooking and methods for preparing and preserving food. “The Chemistry of Food and Nutrition” offers a thorough and understandable review of the function of chemistry in comprehending the science of food and nutrition, making it an invaluable resource for students and professionals in food science, nutrition, and chemistry.
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A. W. Duncan
A.W. Duncan is a well-known author and scientist focusing on nutrition and food science.
Biography
He is an internationally recognized expert on the chemistry of food and nutrition thanks to his many years of study and teaching expertise. Duncan has devoted most of his career to studying the chemistry of food, including the molecular composition and functions of macronutrients, the importance of vitamins and minerals in the diet, and the chemical characteristics of food additives and pollutants. Moreover, Duncan is renowned for making complicated scientific concepts understandable to a broad audience.
His work benefits academics, scientists, and anyone interested in learning the science behind what we eat because of his straightforward and concise writing style. A.W. Duncan is a well-known and prominent author in food science and nutrition, and his work has advanced our knowledge of the chemistry of food and its effects on human health.
A. W. Duncan
