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.

Readership

FE Students of catering and hospitality; first year food undergraduates

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; Index

Details

No. of pages:
304
Language:
English
Copyright:
© 1998
Published:
Imprint:
Butterworth-Heinemann
Print ISBN:
9780750623735
Electronic ISBN:
9780080938363

About the authors

K. B. Sherrington

Affiliations and Expertise

14 Castle View, Walney Island, Barrow-in-Furness, Cumbria, LA14 3YB

P. M. Gaman

Affiliations and Expertise

Department of Food Industries, Cassio College, Langley Road, Watford, WD1 3RH

Reviews

".....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