Food Science: The Biochemistry of Food & Nutrition, Student Edition

Food Science: The Biochemistry of Food & Nutrition, Student Edition
Author: Sharon Rodgers
Publisher: McGraw-Hill Education
Total Pages: 496
Release: 2005-01-12
Genre: Technology & Engineering
ISBN: 9780078690815


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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.


Food Science: The Biochemistry of Food & Nutrition, Student Edition
Language: en
Pages: 496
Authors: Sharon Rodgers
Categories: Technology & Engineering
Type: BOOK - Published: 2005-01-12 - Publisher: McGraw-Hill Education

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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
Food Science
Language: en
Pages: 399
Authors: Kay Yockey Mehas
Categories: Juvenile Nonfiction
Type: BOOK - Published: 1997 - Publisher: McGraw-Hill/Glencoe

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Food Science
Language: en
Pages: 496
Authors: Kay Yockey Mehas
Categories: Food
Type: BOOK - Published: 2001-05-01 - Publisher:

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Food Science: The Biochemistry of Food & Nutrition, Lab Manual, Student Edition
Language: en
Pages: 208
Authors: McGraw-Hill Education
Categories: Health & Fitness
Type: BOOK - Published: 2005-02-03 - Publisher: McGraw-Hill Education

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The Biochemistry of Food & Nutrition Lab Manual features 208 pages of experiments and support materials. Includes: The Food Science Lab Working Safely in the La
Advances in Food Biochemistry
Language: en
Pages: 522
Authors: Fatih Yildiz
Categories: Medical
Type: BOOK - Published: 2009-12-16 - Publisher: CRC Press

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Understanding the biochemistry of food is basic to all other research and development in the fields of food science, technology, and nutrition, and the past dec