O ovoj e-knjizi
The third edition of The Science of Ice Cream has been fully revised and updated with new material. The book still begins with the history of ice cream, subsequent chapters looking at the link between the microscopic and macroscopic properties and how these relate to the ultimate texture of the product you eat. A new chapter on non-dairy ice cream has been added and the book is completed with some suggestions for experiments relating to ice cream and how to make it at home or in a school laboratory.
The book has authenticity and immediacy, with a new co-author who is an active industrial practitioner, and is ideal for undergraduate food science students as well as those working in the food industry. It is also accessible to the general reader with a basic knowledge of science and provides teachers with ideas for using ice cream to illustrate scientific principles.
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O autoru
Chris Clarke has a degree and PhD in physics from Cambridge University. After post-doctoral work on the properties of polymers and colloids at surfaces and interfaces in Cambridge and at McGill University, Montreal, Chris joined Unilever first as a research scientist in the Ice Cream group, and then as a patent attorney responsible for Unilever's ice cream patents. He has given talks on ice cream science at various schools and universities, as well as at the Royal Institution, the Science Museum and the Cambridge Science Festival. Chris left Unilever in 2013, and currently works on formulations and devices for inhaled medicines, but retains an interest in ice cream.
