Description
Book SynopsisA core resource, covering all the Units of WJEC's Diploma in Food Science and Nutrition (Units 2, 3 and 4) // Written by Anita Tull, leading food writer and author of the popular WJEC Certificate in Food Science and Nutrition, published in 2019 // Presented in an appealing and highly visual way, this book will help students develop and apply their knowledge and understanding, and progress through the theoretical and practical aspects of the course // Learning Outcomes and Assessment Criteria are referenced throughout, clearly linking the book to the specification // Exam-style questions help prepare students for assessment // Dedicated assessment chapters for each Unit offer guidance on what to expect and how to prepare for assessment, including example answers and assessor/examiner commentaries.
Table of ContentsUnit 2: Ensuring Food is safe to eat; Chapter 1 - How micro-organisms affect food safety; Chapter 2 - How food can cause ill health; Chapter 3 - How food safety is managed in different situations; Chapter 4 - Unit 2 External assessment task; Unit 3: Experimenting to solve food production problems; Chapter 5 - The scientific properties of food; Chapter 6 - Solving food production problems; Chapter 7 - Scientific investigation into changes in food; Unit 4: Current issues in food science and nutrition; Chapter 8 - Current issues in food science and nutrition; Chapter 9 - Planning and managing a research project; Chapter 10 - Analysing data and evaluating a research project.
