- View more resources from this publisher
Edward Arnold
Food science, nutrition and health
Rewritten to keep abreast of changing attitudes towards food as well as technological advances, this provides the necessary basis of elementary chemistry and goes on to meet the needs of most food science, home economics and nutrition courses.
It covers not only the nature of food and its functions, but describes the changes undergone during, storage, processing, preserving, cooking and eating.;Additional chapters discuss spoilage, food poisoning and hygiene. The link between diet and health is emphasized throughout.
Show health and safety information
Please be aware that resources have been published on the website in the form that they were originally supplied. This means that procedures reflect general practice and standards applicable at the time resources were produced and cannot be assumed to be acceptable today. Website users are fully responsible for ensuring that any activity, including practical work, which they carry out is in accordance with current regulations related to health and safety and that an appropriate risk assessment has been carried out.
