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Module Reading List

Food: Origins and Form, 2019/20, Semester 1
Dr Helen Chappell
Tutor information is taken from the Module Catalogue

Fox, Brian A . and Cameron, Allan G Food Science, Nutrition and Health London : Hodder Arnold 2006, 7th ed.

McGee, Harold McGee on food and cooking : an encyclopedia of kitchen science, history and culture  London : Hodder & Stoughton, 2004. [a general introductory text]

Spector, T. The diet myth : the real science behind what we eat ISBN: 9781780229003 (pbk.) : £8.99, W&N, 2016

Yudkin, J. Pure, white and deadly : how sugar is killing us and what we can do to stop it ISBN: 9780241257456 £8.99 (pbk.), Penguin, 2016


The Tea Tree Genome Provides Insights into Tea Flavour and Independent Evolution of Caffeine Biosynthesis, Molecular Plant, 10 (2017), 866-877.


The Long Read, entitled The Sugar Conspiracy by Ian Leslie, The Guardian. ISSN: 0261-3077 Newspaper, 7th April, 2016. - Available online:


The Impact of the Roast Levels of Coffee Extracts on their Potential Anticancer Activities, Journal of food science83 (4), 1125-1130 (2018).


Global Food Losses And Food Waste, FAO, Jenny Gustavsson, 2011, ISBN 978-92-5-107205-9. Available online:

Bread and Cereals

Elsie Widdowson, The Remarkable Life of a Pioneering Nutrition Reserch Scientist, but Unsung Dietitian, Lauran Fialkoff, Nutrition Today, 2016, 51 (2).

Old Thoughts And New Work on Breads White and Brown, R. A. McCance & E. M. Widdowson, The Lancet, 1955, July 30th, 6883.

Starch Characteristics Linked to Gluten-Free Products, S. W. Horstmann, K. M. Lynch, E. K. Arendt, Foods, 2017, 6, 29.


This list was last updated on 28/10/2019