Fox, B. and Cameron, A. (1995), Food Science, Nutrition and Health. (6th edn).
London: Edward Arnold.
ISBN 0-340-60483-2.
This is an updated version of a well-established book. It contains comprehensive information on nutrition and food science, with specific information on the scientific aspects of each of the nutrients. Information is also included on diet and health, food spoilage and preservation, food poisoning, food contamination, food hygiene and food additives. An excellent reference book for teachers. |
Frazier, W.C and Westhoff, D.C. (1988). Food Microbiology. (4th edn).
New York: McGraw Hill.
ISBN 0-07-1004-36-x.
This book contains comprehensive information on a number of topics related to food microbiology. There is detailed information on: microorganisms related to food; contamination and spoilage of foods; food borne diseases; methods of food preservation; food fermentation. A detailed reference book for teachers.
Gaman, P.M. and Sherrington, K.B. (2001).The Science of Food. (4th edn).
Oxford: Butterworth-Heinemann.
ISBN 0-7506-2373-x.
This book provides a basic introduction to food science, nutrition, meal planning, food commodities, microbiology, food preservation and food additives. It has been updated to take account of recent developments in food science. A useful reference book for teachers – not too detailed.
Ridgwell, J. (1997).Tasting and Testing. (2nd edn).
London: Ridgwell Press.
ISBN 0-952164507.
This 32-page book contains practical instructions for the tasting and testing of food, including details on a selection of sensory analysis tests (rating, ranking and triangle tests). There is also information on the presentation of results. It contains very useful information for Area of Practice E based on sensory analysis. The pages can be photocopied for classroom use. Every teacher should have a copy.
Robinson, J., Roberts, H., Barnard, E. and Shepard, T. (2001). Design and Make it - Food Technology.
London: Nelson Thornes.
ISBN O-7487-6084-9.
This book is written to support students as they work through the G.C.S.E course in Design and Technology. It includes information that would be useful for the Revised Leaving Certificate Home Economics Scientific and Social syllabus. Topics include food processes and products, nutritional profiles, large scale production of food, raising agents, pastry production, food hygiene and safety, chilled foods, alternative protein foods, preserving vegetables and soups, sauces, food processing techniques, sensory evaluation, packaging and labelling. |
