The revised Food Science textbook is judged to be brilliant!

The editorial group Annica Nylander, Ingela Marklinder and Margaretha Nydahl and the co-authors Eva-Britt Kvarnbrink, Anna Post, Jenny Schelin and Ingegerd Sjöholm published the third revised edition of the textbook Food Science (Studentlitteratur, 2024) at the beginning of the autumn semester. In its review, the library service has given the textbook the highest rating of 5 = brilliant!