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| Author | : Jenny Ridgwell |
| Publisher | : Heinemann |
| Total Pages | : 100 |
| Release | : 1997 |
| Genre | : Juvenile Nonfiction |
| ISBN | : 9780435420826 |
This pupil book is designed for Key Stage 3 of Design and Technology. It aims to present the material required by the curriculum in a motivating way providing a clear coverage of the knowledge, understanding and skills and laying the groundwork for GCSE level. A teacher's pack is available.
| Author | : Jenny Ridgwell |
| Publisher | : Heinemann |
| Total Pages | : 164 |
| Release | : 2001 |
| Genre | : Business & Economics |
| ISBN | : 9780435419516 |
This book contains questions and activities to develop pupil's skills, as well as summarized key points and a section on coursework.
| Author | : Cangliang Shen |
| Publisher | : Academic Press |
| Total Pages | : 176 |
| Release | : 2021-11-02 |
| Genre | : Science |
| ISBN | : 0128232439 |
Introductory Microbiology Lab Skills and Techniques in Food Science covers topics on isolation, identification, numeration and observation of microorganisms, biochemistry tests, case studies, clinical lab tasks, and basic applied microbiology. The book is written technically with figures and photos showing details of every lab procedure. This is a resource that is skills-based focusing on lab technique training. It is introductory in nature, but encourages critical thinking based on real case studies of what happens in labs every day and includes self-evaluation learning questions after each lab section. This is an excellent guide for anyone who needs to understand how to apply microbiology to the lab in a practical setting. Presents step-by-step lab procedures with photos in lab setting. Includes case studies of microorganism causing infectious disease. Provides clinical microbial lab tasks to mimic real-life situations applicable to industry.
| Author | : Anita Tull |
| Publisher | : Oxford University Press, USA |
| Total Pages | : 142 |
| Release | : 2002 |
| Genre | : Education |
| ISBN | : 9780198328193 |
Intended for students of Food Technology, this book focuses on the knowledge and skills required for project work. It gives guidance on and opportunities to practise researching, preparing, carrying out, and presenting food projects. Foundation and Higher level questions are given at the end of each topic to test knowledge and understanding.
| Author | : Hazel King |
| Publisher | : |
| Total Pages | : 84 |
| Release | : 1999 |
| Genre | : Juvenile Nonfiction |
| ISBN | : 9780198328179 |
Using the successful "through diagrams" approach, this book provides a wealth of information in a very clear, concise form. Introductory pages on the syllabuses, coursework outline, revision,and exam skills are followed by sections on Food Product Design, Development, and Production and Food as a Material. This is a section devoted to the skills needed for success in coursework, which contributes 60% of the total marks at GCSE.
| Author | : Rob Reed |
| Publisher | : Pearson Higher Ed |
| Total Pages | : 534 |
| Release | : 2011-09-21 |
| Genre | : Science |
| ISBN | : 1408223104 |
If you are studying food science, nutrition and dietetics, or a related course, then this book will be an indispensable companion throughout your entire degree programme. This ‘one-stop’ text will guide you through the wide range of practical, analytical and data handling skills that you will need during your studies. It will also give you a solid grounding in wider transferable skills such as teamwork, using information technology, communicating information and study skills. Practical Skills in Food Science, Nutrition and Dietetics provides an easy-to-read guide to help you develop the skills you need to succeed. It explains the essential elements of practical techniques and procedures in a step-by-step manner to help you understand their application in the context of food science, nutrition and dietetics. This text’s unique and comprehensive coverage includes: general advice on practical work; measuring techniques; statistical techniques; analysis and presentation of data; and study skills.
| Author | : Geoffrey Campbell-Platt |
| Publisher | : John Wiley & Sons |
| Total Pages | : 578 |
| Release | : 2017-09-22 |
| Genre | : Technology & Engineering |
| ISBN | : 1118846249 |
Food Science and Technology, Second Edition is a comprehensive text and reference book designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. The book is supported by the International Union of Food Science and Technology and comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers, and researchers from across the world. All authors are recognized experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organizations. All chapters in this second edition have been fully revised and updated to include all-new examples and pedagogical features (including discussion questions, seminar tasks, web links, and glossary terms). The book is designed with more color to help enhance the content on each page and includes more photos and illustrations to bring the topics to life. Coverage of all the core modules of food science and technology degree programs internationally Crucial information for professionals in the food industry worldwide Chapters written by subject experts, all of whom are internationally respected in their fields A must-have textbook for libraries in universities, food science and technology research institutes, and food companies globally Additional interactive resources on the book's companion website, including multiple choice questions, web links, further reading, and exercises Food Science and Technology, 2nd Edition is an indispensable guide for food science and technology degree programs at the undergraduate and postgraduate level and for university libraries and food research facilities.
| Author | : United States. Office of Education |
| Publisher | : |
| Total Pages | : 116 |
| Release | : 1967 |
| Genre | : Food industry and trade |
| ISBN | : |
To assist school administrators and teachers to plan new programs.
| Author | : Marion Rutland |
| Publisher | : Springer Nature |
| Total Pages | : 337 |
| Release | : 2020-04-08 |
| Genre | : Education |
| ISBN | : 3030393399 |
This book draws together the perceptions and experiences from a range of international professionals with specific reference to food education. It presents a variety of teaching, learning and curriculum design approaches relating to food across primary, secondary and vocational school education, undergraduate initial teacher education programs, and in-service professional development support contexts. Contributions from authors of a variety of background and countries offer insight into some of the diverse issues in food education internationally, lessons to be learned from successes and failures, including action points for the future. The book will be both scholarly and useful to teachers in primary and secondary schools.
| Author | : Richard W. Hartel |
| Publisher | : Springer Nature |
| Total Pages | : 400 |
| Release | : 2022-12-01 |
| Genre | : Technology & Engineering |
| ISBN | : 3031143531 |
Careers in Food Science provides detailed guidelines for students and new employees in the food industry to ensure a successful start to their career. Every step towards a rewarding career in this rapidly evolving industry is covered, from which classes to take in college and which degrees to earn, to internships, and finally how to land, and keep, the first job. This book also provides day-to-day examples of what to expect from the many jobs available to help students decide what to do and where to go. This second edition includes nine new chapters covering research chefs, food systems, social justice, food waste, start-ups, sustainability, and management. Several new authors offer fresh perspectives.
