Book description
Covering nutrition, dietary requirements, chemistry, preparation and
cooking, hygiene, health and safety, commercial food production,
labelling, packaging and public health, this dictionary provides clear,
informative and up-to-date terms relating to all aspects of food science
and nutrition. An eseential reference for GCSE and A-level students of
food technology, undergraduate students of food science/sports
nutrition, students of city and guilds food-related courses, and new
recruits to catering, food safety, public health or nutrition.
