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Food Technology / Barbara Dinicoli, Meryl Simpson and Val Fehners

By: Dinicoli, Barbara [author]Contributor(s): Simpson, Meryl [co-author] | Fehners, Val [co-author] | White, Bob [editor]Material type: Text

TextPublication details: London : Hodder Education, c2009Description: xi, 294 pages : illustrations ; 25 cmISBN: 9780340981979Subject(s): FOOD INDUSTRY AND TRADE | FOOD INDUSTRY AND TRADE -- PROBLEMS, EXERCISES, ETCLOC classification: TP 370 .D56 2009

Contents:

Chapter 1: Design Process -- Chapter 2: Diet and Nutrition -- Chapter 3: Nutrients Found in and Structure of a Common Range of Foods -- Chapter 4: Function of Ingredients -- Chapter 5: Processes and Skills -- Chapter 6: Using Tools and Equipment -- Chapter 7: Preservation and extending shelf life -- Chapter 8: Health and Safety -- Chapter 9: Industrial Production -- Chapter 10: Product Analysis -- Chapter 11: Sustainable Design -- Chapter 12: Controlled Assessment Unit A521 - Introduction to Designing and Making -- Chapter 13: Unit A522 - Sustainable Design -- Chapter 14: Controlled Assessment Unit A523 - Making Quality Products -- Chapter 15: Unit A524 - Technical Aspects of Designing and Making

Summary: Offering complete coverage of the GCSE design & technology food technology course, this textbook helps students develop knowledge and understanding of the changing food trends, consumer preference and dietary needs and the importance of a balanced diet.

Item type:

Books

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Item type	Current library	Home library	Collection	Shelving location	Call number	Copy number	Status	Date due	Barcode
Books	LRC - Main	National University - Manila	Hospitality Management	General Circulation	GC TP 370 .D56 2009 (Browse shelf (Opens below))	c.1	Available		NULIB000000489

Includes index.

Chapter 1: Design Process --
Chapter 2: Diet and Nutrition --
Chapter 3: Nutrients Found in and Structure of a Common Range of Foods --
Chapter 4: Function of Ingredients --
Chapter 5: Processes and Skills --
Chapter 6: Using Tools and Equipment --
Chapter 7: Preservation and extending shelf life --
Chapter 8: Health and Safety --
Chapter 9: Industrial Production --
Chapter 10: Product Analysis --
Chapter 11: Sustainable Design --
Chapter 12: Controlled Assessment Unit A521 - Introduction to Designing and Making --
Chapter 13: Unit A522 - Sustainable Design --
Chapter 14: Controlled Assessment Unit A523 - Making Quality Products --
Chapter 15: Unit A524 - Technical Aspects of Designing and Making

Offering complete coverage of the GCSE design & technology food technology course, this textbook helps students develop knowledge and understanding of the changing food trends, consumer preference and dietary needs and the importance of a balanced diet.

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