Editorial Advisory Board’s ‘Recommended Read’ – January 2019

For our first ‘Recommended Read’ of 2019, our Editorial Advisory Board Member Dr Spiros Paramithiotis has chosen a new book that breaks fresh ground in the study of the links between health, food science, and society. Spiros graduated from the Department of Food Science and Human Nutrition of the Agricultural University of Athens, Greece, in 1996, and has worked at the Laboratory of Food Quality Control and Hygiene within the Agricultural University of Athens’ Department of Food Science and Human Nutrition as a member of their scientific personnel since 2003.

We are offering all of our readers a 50% discount on Spiros’ pick. To redeem your discount, please enter the promotional code EABJAN19 during checkout. Please note that this is a time-limited offer that will expire on 1st February 2019.

Dr Spiros Paramithiotis’ ‘Recommended Read’:

Dying to Eat: Health, Heresy and Hysteria

Author: Michael David Trevan

This book examines our oft emotional relationship with food; the way science has been used and misused by those who govern, provide advice to the public, or try to sell food; and why we tend to believe the statements about healthy eating that we wish were true, rather than those which are true.

This is not an ordinary food science textbook. Professor Trevan, with an amazing ability for narration, guides the reader through every aspect of contemporary food science. From food chemistry and microbiology, human nutrition and physiology, to government agencies and the media, he depicts the links between health, food, and society in a delightful way. In addition, by providing historical perspectives and discussing numerous scientific publications in a critical and unique way, Professor Trevan facilitates an understanding of the current state of knowledge in the field and identifies further gaps that are worth researching. Reading this book feels like attending a lecture that you do not want to end. It is a highly informative and enjoyable text, necessary for anyone that studies or is merely interested in food science.”

Dr Spiros Paramithiotis

For more information on Dr Paramithiotis, please click here.

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