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
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Food Science
Language: en
Pages:
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