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Welcome to your Food Analysis reading list. Here you will find the resources to support you throughout this module.
There are no essential texts for this module. Instead, students may choose one or more texts from the "Recommended Reading" section,based on their personal preferences for textbook style and presentation. Students may use relevant webpages to supplement the resources listed below. Academic staff will assist with selection and interpretation of webpages.
Your module leader and contributor(s) can advise on the relevance of peer reviewed research publications.
Modern Experimental Biochemistry by KEY BENEFIT The latest edition of this successful text provides readers with a modern and complete experience in experimental biochemistry. Part I, Theory and Experimental Techniques, provides in-depth theoretical discussion organized around important techniques. A valuable reference for instructors and students, it's particularly useful to instructors who prefer to use their own customized experiments. Part II, Experiments, offers optimum flexibility through 15 tested experiments designed to accommodate the capabilities of laboratories and students at most four-year schools. Alternate methods are suggested and labs may be divided into manageable hour segments. The book offers the latest safety and environmental precautions in each experiment to inform students and instructors of potential hazards and proper disposal of materials. For anyone interested in science.
Call Number: 572 BOY
Publication Date: 2000
Food Science and Technology 2E by Food Science and Technology, Second Edition is a comprehensive text and reference book designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. The book is supported by the International Union of Food Science and Technology and comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers, and researchers from across the world. All authors are recognized experts in their respective fields, and together represent some of the world's leading universities and international food science and technology organizations. All chapters in this second edition have been fully revised and updated to include all-new examples and pedagogical features (including discussion questions, seminar tasks, web links, and glossary terms). The book is designed with more color to help enhance the content on each page and includes more photos and illustrations to bring the topics to life. Coverage of all the core modules of food science and technology degree programs internationally Crucial information for professionals in the food industry worldwide Chapters written by subject experts, all of whom are internationally respected in their fields A must-have textbook for libraries in universities, food science and technology research institutes, and food companies globally Additional interactive resources on the book's companion website, including multiple choice questions, web links, further reading, and exercises Food Science and Technology, 2nd Edition is an indispensable guide for food science and technology degree programs at the undergraduate and postgraduate level and for university libraries and food research facilities.
Call Number: 664.024 CAM + eBook
Publication Date: 2017
McCance and Widdowson's the Composition of Foods by McCance and Widdowsons's The Composition of Foods, Seventh Summary Edition provides a timely, authoritative and comprehensive update of the nutrient data for the most commonly consumed foods in the UK. Foods that are less commonly consumed but are important in the diets of sub-groups of the population are also included. Aimed at students and professionals in all food and health disciplines, this essential handbook should be on the bookshelf of everyone who needs to know the nutritional value of foods consumed in the UK.
Call Number: 613.7 MCC
Publication Date: 2014
The Biochemistry of Human Nutrition by A supplemental handbook for advanced nutrition or biochemistry of nutrition courses taught by nutrition, nursing, or biochemistry (for non-majors) instructors. Covers fundamentals of biochemistry for persons in health professions who are studying nutrition or who need to locate a forgotten biochemical concept. Organized like an encyclopedia (covers topics in alphabetical order). Also available for sale for professional use.
Call Number: 612.3 HAM
Publication Date: 1987
Principles and Techniques of Biochemistry and Molecular Biology by This is a new and expanded edition of the bestselling Principles and Techniques of Practical Biochemistry. It includes discussion of the theoretical principles, practical details and applications of the key experimental techniques that are routinely used in modern biochemistry and molecular biology, including those that have led to the emergence of the new disciplines of genomics, proteomics and bioinformatics. All chapters have been updated and new sections added to cover the principles of experimental design, the statistical analysis of quantitative analytical data, and the principles and practice of clinical biochemistry. here are new chapters covering cell culture, microscopy and mass spectrometry. To enhance student understanding of each topic, in-text worked examples are included in each chapter. The textbook will be essential reading for all bioscience students and pre-clinical medical students.
Call Number: 572 WIL
Publication Date: 2005