Briefs in Food, Health, and Nutrition present concise summaries of cutting edge research and practical applications across a wide range of topics related to the fi eld of food science, including its impact and relationship to health and nutrition. Subjects include:• Food chemistry, including analytical methods; ingredient functionality; physicchemical aspects; thermodynamics • Food microbiology, including food safety; fermentation; foodborne pathogens; detection methods • Food process engineering, including unit operations; mass transfer; heating, chilling and freezing; thermal and non-thermal processing, new technologies • Food physics, including material science; rheology, chewing/mastication • Food policy • And applications to:-Sensory science -Packaging -Food quality -Product developmentWe are especially interested in how these areas impact or are related to health and nutrition.Featuring compact volumes of 50 to 125 pages, the series covers a range of content from professional to academic. Typical topics might include:• A timely report of state-of-the art analytical techniques • A bridge between new research results, as published in journal articles, and acontextual literature review • A snapshot of a hot or emerging topic • An in-depth case study • A presentation of core concepts that students must understand in order to make independent contributionsMore information about this series at