Books by Robert L. Shewfelt

It has become popular to blame the American obesity epidemic and many other health-related problems on processed food. This book presents a more nuanced view of the benefits and limitations of food processing and exposes some of the tricks both Big Food and its critics use to manipulate us to adopt their point of view.

Becoming a Food Scientist is designed as a reservoir of ideas for those beginning a graduate education in food science or beginning a professional career in the field.

Contains descriptions of important issues facing postharvest handlers, roadmaps to the literature in specific fields, assessments of knowledge and research needs, and specific examples of product-based research. This guide presents the dynamic developments in integrating fruit and vegetable quality projects.