TY  - BOOK
AU  - Dinicoli, Barbara
AU  - Simpson, Meryl;Fehners, Val;White, Bob
TI  - Food Technology
SN  - 9780340981979
AV  - TP 370 .D56 2009 
PY  - 2009///
CY  - London, United Kingdom
PB  - Hodder Education
KW  - FOOD INDUSTRY AND TRADE
N1  - Includes index; Chapter 1: Design Process --  Chapter 2: Diet and Nutrition --  Chapter 3: Nutrients Found in and Structure of a Common Range of Foods --  Chapter 4: Function of Ingredients --  Chapter 5: Processes and Skills --  Chapter 6: Using Tools and Equipment --  Chapter 7: Preservation and extending shelf life --  Chapter 8: Health and Safety --  Chapter 9: Industrial Production --  Chapter 10: Product Analysis --  Chapter 11: Sustainable Design --  Chapter 12: Controlled Assessment Unit A521 - Introduction to Designing and Making --  Chapter 13: Unit A522 - Sustainable Design --  Chapter 14: Controlled Assessment Unit A523 - Making Quality Products -- Chapter 15: Unit A524 - Technical Aspects of Designing and Making
N2  - Offering complete coverage of the GCSE design & technology food technology course, this textbook helps students develop knowledge and understanding of the changing food trends, consumer preference and dietary needs and the importance of a balanced diet
ER  -