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.
 

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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 Food Chemistry and was wondering if you knew if have to learn all the information in the comment boxes? I'm almost sure i read somewhere that you don't need to know it, but I want to be sure! Also would you happen to know any good revision sites for Food Chemistry? Thank you. 080609
• I am investigating the difference of glucose content in pineapple and pineapple juice. One method I’m doing is titration with quantitative Benedict’s solution. The other method I’m thinking of using is polarimetry. How would I carry this out and what equipment would I need? 120409
• I am currently doing my A2 chemistry investigation and I have chosen to investigate the rate at which fats are hydrolysed by the enzyme lipase. I have a rough idea which procedure to execute (titrate contents with alkali). However, I am unsure of all the procedural techniques required. 090209

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updated: 12 June 2008