Food, Science, Policy and Regulation in the Twentieth Century

Explore the intricate relationship between food, science, and policy in the compelling book, Food, Science, Policy and Regulation in the Twentieth Century by Jim Phillips. Published by Taylor & Francis Ltd in 2016, this insightful paperback spans 280 pages, delving into the significant developments that have shaped our understanding of nutrition policy over the last century.

Through a series of engaging case studies, including the pivotal role of pasteurisation in Britain and the critical E. coli outbreak, Phillips provides a thorough examination of how food regulation has evolved in response to scientific advancements and political pressures. This book is essential for anyone interested in the intersection of food safety, science, and regulatory frameworks.

Join Jim Phillips on a journey through history and discover how these elements have influenced our food systems today. Perfect for students, policymakers, and food enthusiasts alike!