Applied Science for Food Studies

This outlines the scientific principles of food chemistry, nutritional value, microbiology and physical science in relation to food production, preparation, storage and serving. It relates directly to the BTEC Level 2 examinations in Catering, Food Technology or Food Materials Science.

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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.