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.
- ISBN10 0582413672
- ISBN13 9780582413672
- Publish Date 18 July 1989
- Publish Status Out of Print
- Out of Print 13 November 1997
- Publish Country GB
- Imprint Pearson Education Limited
- Format Paperback (UK Trade)
- Pages 368
- Language English