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In Food Science: The Biochemistry of Food and Nutrition students learn to use the scientific method as they study the biological and chemical basis of food and nutrition. The text combines scientific principles with real-life applications of food preparation and nutrition. It is taught by the Family and Consumer Sciences teacher, a Science teacher, or by the two together. Students will learn to apply scientific principles of food and nutrition as they explore foods and nutrition using basic scientific equipment. Measurement, use of equipment, problem solving, reasoning skills and writing are emphasized. This flexible text format is adaptable to a one or two semester course.
- Sales Rank: #1061658 in Books
- Published on: 2005-01-12
- Original language: English
- Number of items: 1
- Dimensions: 10.30" h x 1.00" w x 8.40" l, 2.56 pounds
- Binding: Hardcover
- 496 pages
About the Author
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Most helpful customer reviews
5 of 7 people found the following review helpful.
food sci:the biochemistry of food and nutrition student edition
By Gustavo Villarreal Maury
I need this book for teaching in a mexico college on food sci, is a good book for some lab activities suport, but not as text book because has not enough deep knowladge on the field.
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