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.
 
>>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.
 

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

• I've investigated in effect of temperature while titrating vitamin C with DCPIP in the range 20 to 70℃ (I used water bath). However, the temperature-Vit C curve rises up first before 50℃, then goes down. I wonder why? Shouldn't Vit C breakdown due to the heat? 280410
• I have done the experiment about determining the quantity of total sugars in ripe bananas by the phenol-sulfuric acid method. In this method, we used ethanol to extract sugars from bananas. I have a question: how can ethanol extract sugars out from bananas? What's the chemical or physical reaction? Can I replace ethanol by water? 280410
• I have done my investigation on the components of milk, including the Babcock test, but I cannot find any theory as to why the fats in milk do not dissolve in the sulphuric acid. Can you help me with this? 280410

more

updated: 23 November 2009