Latest Publications from Burleigh Dodds Science Publishing | Browse all publications
This collection reviews the wealth of recent research on how organic dairy farming can best meet the key organic principles of health, ecology, fairness and care. The book also considers how the organic dairy sector is addressing challenges such as improving welfare and sustainability.
This collection reviews the wealth of current research on the use of insect species as sources of protein in both human and animal diets. The book considers recent advances in the production and application of black soldier flies, yellow mealworms and other insects primarily as feed for swine, poultry and fish.
This collection reviews the range of principles and standards that have been developed and the ways to optimise their contribution to achieving safe, sustainable and socially responsible agricultural production.
This collection reviews the wealth of research on ways to promote biodiversity within agricultural landscapes, focussing on the range of conservation, restoration and rewilding practices farmers and landowners can adopt.
This collection provides a comprehensive overview of the range of research on recent advances in poultry nutrition, focussing primarily on broilers for meat production. The book also reviews the development of novel feed sources and their role in optimising gut function in poultry.
This collection reviews the range of research on understanding the mechanisms of soil erosion, as well as advances in techniques for measuring erosion. The book also addresses recent developments in mitigation strategies to reduce soil erosion such as zero/no-tillage, buffer strips and soil stabilisers.
This collection reviews the wealth of research addressing the major challenges facing pig nutrition, including the need to meet the changing needs of animals as they grow whilst minimising environmentally-damaging nutrient losses, as well as improving feed conversion efficiency and finding more sustainable feed sources.
This book assesses one of the great global challenges of our time: how to reform food systems so they are more sustainable but still able to produce the food we need. It reviews the pros and cons of reformist, progressive and radical solutions and how we might choose between them.
This collection considers current challenges facing irrigated agriculture and reviews the wealth of research on the range of interventions which can be applied to address these challenges, from understanding and managing water flows at the watershed scale, through to improved use of water resources.
This collection reviews differing types of agri-food supply chain around the world and the challenges they face in ensuring a safe, efficient and environmentally-sustainable supply of food to customers. It assesses tools and techniques for analysing and improving supply chains as well as differing solutions to common problems.
Coming soon from Burleigh Dodds Science Publishing | Browse all publications
Burleigh Dodds Agricultural Science Collection
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This eBook collection presents must-have, trusted publications from award-winning Burleigh Dodds Science Publishing (BDS). The BDS collection specialises in reviewing the latest research and key trends in crops, livestock and forestry bridging the knowledge gap between science and its application, enabling and empowering you to make a positive impact on sustainable and regenerative agriculture, climate change and the UN Sustainable Development Goals.
LATEST NEWS
Editor Announcement
Dr Matthias Kuhnert and Dr Sylvia Vetter have agreed to edit our forthcoming title: 'Farm carbon calculators: Progress, standards and future trends'.
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Book Review Published in: International Journal of Environmental Studies
“The depth of the analysis and the wealth of references in Dave Watson’s book provide a solid foundation for understanding the implications of the pressing environmental challenges we face, particularly the global food crisis. His engaging style makes this book not only informative but also inspiring. It encourages us to rethink our relationship with food, to value our culinary traditions, and to promote systems that nourish not only individuals but also our planet.” (Professor Nadia Boutaleb, Hassan II University of Casablanca, Morocco)