Food Science

Read our general notes on Risk Assessment

These web pages will help as you work through the Food Science Special Study. Refer to the web guides, FAQs and tutorials as you study the Food Science Students’ book and do the experiments.
 
>>DOWNLOAD the Students' book and experiments here. Food science students book (pdf, 3MB)
Error message Students' book page 15: vitamin K assists not resists blood clotting.
 
There is now a better overlap with A-level Biology thanks to Angela Hall of the Salters-Nuffield Advanced Biology project. We are also grateful to Kamil Aliss, Andrew Hunt, and Douglas Snowden for their advice on the new edition which you can download from this page. The editor is Alan Furse.
 
The Longman publication is still available. Ring Longman on 0800 579 579 or email de-order@pearsoned-ema.com , quoting ISBN 0 582 23349 6
 
The Edexcel specification for Chemistry (Nuffield) has not changed, and you can use either edition as you study for the summer 2006 exam.
 
>> Download adapted past exam questions (pdf) and answers (pdf)
See also the multiple-choice test for each chapter – you can click on the chapter links below.
 

back to Special studies

Chapters:

Choose a Chapter Chapter 1 Introducing food science Chapter 2 The nutrients in food Chapter 3 The quality of food Chapter 4 Microbial and biochemical changes in food Chapter 5 Food preservation Chapter 6 Cereal science Chapter 7 Food legislation Chapter 8 The hungry world

Recently Asked Questions

• Hi. I'm doing an investigation on the vitamin C and total acid content of various orange juices. I am using DCPIP to test vitamin C, and NaOH for the overall acid content. Are these chemicals the best to use for these tests? If not, what can I use? Would you also be able to tell me the best ways to get a standard for these two tests? I've read some of the other questions on the site and am still not so clear as how to do so. I've been having trouble with the DCPIP. I have used 20 ml of orange juice (diluted to 1:25) and I only add 1 drop of DCPIP and the solution goes pink. Does this class as the end-point? Of should I aim for the blue colour? Are you aware of any common percentages/ concentrations for these two tests? 020608
• I'm doing my A2 investigation on the effect of heat and increased oxygen exposure on the concentration of Vitamin C in different orange juices. I'm really confused about the role of enzymes in this process. Some people have told me that ascorbic acid oxidase is present, but some have said that the reason the rate of oxidation increases in warm temperatures is simply related to kinetics. I'm just wondering if you can shed some light?! 210208
• I am carrying out an investigation on the effects of boiling times on the amount of ascorbic acid in an ascorbic acid solution from a non-cellular source (Vitamin C tablets). I was just wondering if it is possible for dehydro-ascorbic acid to be reduced back to ascorbic acid after long periods of boiling time (e.g. 10 -15 minutes)? I have searched for theory everywhere but cannot find any information to support my trend. 300408

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updated: 12 June 2008