Applied Science for Food Studies
by Vivian Leyshon Brownsell, Christopher James Griffith, Eleri Jones
- Published
- 1989
- ISBN
- 9780582413672
- Pages
- 353
- Publisher
- Longman Scientific and Technical
- Format
- Paperback
- Language
- English
Note from Helen M.
About this copy · Very Good
No writing or highlighting
Some discolouration on page edges when viewed as a closed book. Name label stick inside front cover
About this book
This textbook presents the scientific principles of food chemistry, nutritional value, microbiology and physical science in relation to food production, preparation, storage and serving. Emphasis is placed on the relationship of science to food studies and the importance of good catering practice to diet and health. Subjects covered include fats and oils, alcohols, proteins, carbohydrates, food spoilage and preservation, food transmitted diseases and hygiene. The work is a companion to "Basic science for food studies" (1985) by the same authors, and is intended to be useful to all catering students, especially those studying for the BTEC Level 2 examinations in Catering, Food Technology and Food Materials Science.
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