subject to do so, and will improve the quality of instruction in universities
that do. It will also be of great value to food researchers.
Professor Walstra is eminently qualified to write a book on food
physical chemistry because of his in-depth knowledge of the subject and his
understanding of, expertise in, and dedication to food science education.
This book provides comprehensive coverage of food physical chemistry at a
depth suitable for students in food science, and will serve as an excellent
reference source for food researchers. I congratulate Professor Walstra for
this fine accomplishment.
Owen Fennema
Professor
Department of Food Science
University of Wisconsin–Madison
Madison, Wisconsin