Science of Food, Fourth Edition
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".....the authors must be congratulated on providing a useful and concise introduction and ready reference refresher to the important topics of food science, nutrition and microbiology." Food Manufacturer International
Product Description
The textbook provides a thorough grounding in the science of food preparation for BTEC National, HNC/D, and GNVQ Hospitality and Catering. It will also be useful for courses in Home Economics, Food Science, Food Technology, Dietetics and Nutrition. Topics are introduced through clear, concise explanations supported by up-to-date data.
Inside This Book
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First Sentence
All scientific study involves accurate measurement. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index
All scientific study involves accurate measurement. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index
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7 of 7 people found the following review helpful
Format:Paperback
As an A-Level student, I found this book extremely useful in that it contains most if not all of the content required in the syllabus. This book contains the detailed science behind the different types of food (carbohydrates, proteins, fats) as well as containing sections on organic chemistry and microbiology.
Overall, a fantastic book full of science, ideal for Food Technology students or anyone interested in nutrition.
Overall, a fantastic book full of science, ideal for Food Technology students or anyone interested in nutrition.
2 of 17 people found the following review helpful
Format:Paperback
history of microbiology .what is meant by microbiology ,who found first ,whats the benefits of microbiology ,classification of microbiology ,
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