© 2013 W. P. Edwards Bardfield Consultants

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Product Development
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Bill Edwards

My new Book the “Science of Bakery Products” ISBN 978-0-85404-486-3  is now available! click here for  details    It is aimed to do for bakery products what my sugar confectionery book. “The Science of Sugar Confectionery” ISBN 0-85404-593-7 has done for sugar confectionery, click here for more.  Both are published by the Royal Society of Chemistry with W. P. Edwards as the author and can be obtained from Amazon see links on this page.  These books are aimed to bridge the gap between science and craftsmanship.  They are aimed at A level and higher level food science courses.  Also they are intended for those working in the industry who need to extend their scientific and technical knowledge.

I am currently working on a new book  entitled “How to set up your own consultancy”.  Watch this space for further details!