The Science of Food 4th Edition PDF 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.
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
An introduction to microbiology
Food poisoning
Food hygiene
Food preservation
Food additives and food labelling
Appendix I Percentage contribution of different foods to the nutrient content of the average household diet
Appendix II Dietary reference values for food energy and nutrients for the United Kingdom (Department of Health, 1991)
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