000			01695nam a2200241Ia 4500
003			NULRC
005			20250520094806.0
008			250520s9999 xx 000 0 und d
020			_a9780340981979
040			_cNULRC
050			_aTP 370 .D56 2009
100			_aDinicoli, Barbara _eauthor
245		0	_aFood Technology / _cBarbara Dinicoli, Meryl Simpson and Val Fehners
260			_aLondon, United Kingdom : _bHodder Education, _cc2009
300			_axi, 294 pages : _billustrations ; _c25 cm.
365			_bUSD2595
504			_aIncludes index.
505			_aChapter 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
520			_aOffering 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.
650			_aFOOD INDUSTRY AND TRADE
700			_aSimpson, Meryl;Fehners, Val;White, Bob _eco-author;co-author;editor
942			_2lcc _cBK
999			_c2730 _d2730