Food Science
Read our general notes on Risk Assessment
>>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.
>>Download Food science teachers' and technicians' guide.
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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Recently Asked Questions
- I have done a titration using the Nuffield recipe for quantitative Benedict's with different fruit juices. Why does the cupper sulphate go to white copper thiocyanate and not red copper oxide? What is the chemistry behind this? 110310
- Barfoed's reagent shows a positive test for reducing monosaccharides. Draw the equation of this reaction. 251109
- How can I isolate the sugar glucose when fructose will also be present in the sports drinks I am testing, as it is an isomer? I am slightly confused on how the Benedict’s reagent will colour change with glucose when fructose is present. 251109
updated: 23 November 2009
Food science exam qs (158 KB)