David Archer

Bacteria, yeast, fungi and microalgae can act as producers (or catalysts for the production) of food ingredients, enzymes and nutraceuticals. With the current trend towards the use of natural ingredients in foods, there is renewed interest in microbial flavours and colours, food bioprocessing using enzymes and food biopreservation using bacteriocins. Meer

A concise and clear overview of the essential scientific information on climate change for students and the general reader. Meer

The often bloody struggles of Central America have dominated news reports for a long time. Behind the headlines lies an enormous population of the desperately poor, and it is axiomatic that they are rendered even more powerless by widespread illiteracy. Meer

The Advanced Fitness Instructor's Handbook follows on from The Fitness Instructor's Handbook. It is the first textbook to cover the National Occupational Standards and the Qualifications framework for Level 3 and Level 4 Instructors teaching Exercise and Fitness - required to teach one-on-one, and the standards which gyms are increasingly expecting staff to attain. Meer