This book is a very welcome addition to the category. The Editor has covered a wide range of topics, including those which support the traditional Food Science category, such as Food business management and Product development, in a very consistent manner. The book finds the correct balance between academic knowledge and its application to the wider food industry, for example the consideration of cleaning and sanitizing within Food engineering. In addition to accuracy and detail, the chapters are all very readable. There are a few minor areas which could be ironed out for updates - food fermentation is covered in both Food microbiology and Food biotechnology chapters, while HACCP, key to food safety management, is discussed only briefly within Food microbiology. These comments are far outweighed by the positives of the book, in particular its accessibility, breadth of topics and the supporting online material. This book is highly recommended for any food-related degree course.