Short description
This textbook provides a grounding in the science of food preparation for BTEC National, HNC/D and GNVQ Hospitality and Catering as well for general home economics and food science courses. Topics are introduced through clear, concise explanations supported by up-to-date data.
Review
".....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
Table of contents
- Measurement
- basic chemistry
- organic chemistry
- food dispersions
- carbohydrates
- fats and oils
- proteins
- vitamins
- mineral elements and water
- basic physiology
- enzymes and digestion
- food and energy
- nutrition in practice
- commodities
- introduction to microbiology
- food poisoning
- food hygiene
- food preservation
- food additives and food labelling
- further reading