Nuffield Advanced Chemistry (Third Edition): Food Science

The popular food science special study was revised and updated for the third edition of Nuffield Advanced Chemistry. The food science special study had been in existence since 1971, and was extensively revised in 1984. The changes in this edition continued to reflect the shift to mass marketing of foods and the corresponding changes in food legislation and food processing.

This special study was intended for those students who were interested in the application of science, especially chemistry, to food and feeding problems. It was hoped that it would also be of interest and value to all students who were interested in food. In particular, that it should prove instructive to those students who were interested in food science and technology as a career.

Aims
1. To introduce students to the chemical aspects of food science, and to explain the nature of food.
2. To illustrate the application of physical and biological sciences to the processing, preservation, and storage of food, and the development of new and improved food products.
3. To provide experimental work to illustrate how chemistry is applied to food science.
4. To introduce students to some of the legal and moral issues raised by food.

Contents of the Students’ Book
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
Examination questions