Peter Fryer – författare

''Fantastic … the most important book on Black British history’ - Akala

Black People in the British Empire is a challenge to the official version of British history. It tells the story of Britain''s exploitation and oppression of its subject peoples in its colonies, and in particular the people of Africa, Asia and Australasia

Peter Fryer reveals how the ideology of racism was used as justification for acquiring and expanding the Empire; how the British Industrial Revolution developed out of profits from the slave trade; and how the colonies were deliberately de-industrialised to create a market for British manufacturers.

In describing the frequency and the scale of revolts by subject peoples against slavery and foreign domination - and the brutality used in crushing them - Peter Fryer exposes the true history of colonialism, and restores to Black people their central role in Britain''s past.

Formulation Engineering of Foods provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher-performance foods.

Through the use of eye-catching examples, such as low fat and low calorie chocolate, and salt reduction strategies in products like cheese and sauces, the book is at once easy to relate to and innovative. Presenting new methods and techniques for engineering food products, this book is cutting edge and as food formulation is a new method of food science, this is a timely publication in the field.

All three editors are based in the University of Birmingham, base of the largest Chemical Engineering-based food research group in the UK, incorporating research into structured foods, flavour delivery and food hygiene. Research in food processing is carried out in partnership with key companies such as Nestlé, Unilever and Cadbury, as well as through funding from research councils and DEFRA. Joint research and collaboration has been carried out with Food Science departments at Nottingham, Leeds and Reading.

Formulation Engineering of Foods provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher-performance foods.

Through the use of eye-catching examples, such as low fat and low calorie chocolate, and salt reduction strategies in products like cheese and sauces, the book is at once easy to relate to and innovative. Presenting new methods and techniques for engineering food products, this book is cutting edge and as food formulation is a new method of food science, this is a timely publication in the field.

All three editors are based in the University of Birmingham, base of the largest Chemical Engineering-based food research group in the UK, incorporating research into structured foods, flavour delivery and food hygiene. Research in food processing is carried out in partnership with key companies such as Nestlé, Unilever and Cadbury, as well as through funding from research councils and DEFRA. Joint research and collaboration has been carried out with Food Science departments at Nottingham, Leeds and Reading.