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viii | |
| Guided tour |
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x | |
| Preface |
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xii | |
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xiii | |
| Acknowledgements |
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xv | |
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Study and examination skills |
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1 | (40) |
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1 The importance of transferable skills |
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3 | (4) |
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7 | (4) |
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11 | (4) |
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4 Taking notes from lectures and texts |
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15 | (4) |
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19 | (8) |
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6 Curriculum options, assessment and exams |
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27 | (9) |
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7 Preparing your curriculum vitae |
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36 | (5) |
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Information technology and library resources |
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41 | (42) |
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8 Finding and citing published information |
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43 | (5) |
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48 | (10) |
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10 Using online resources |
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58 | (11) |
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69 | (6) |
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12 Word processors, databases and other packages |
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75 | (8) |
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Communicating information |
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83 | (44) |
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13 Organising a poster display |
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85 | (5) |
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14 Giving a spoken presentation |
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90 | (7) |
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15 General aspects of scientific writing |
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97 | (7) |
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104 | (3) |
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17 Reporting practical and project work |
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107 | (5) |
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18 Writing literature surveys and reviews |
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112 | (3) |
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19 Communicating with the public |
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115 | (6) |
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121 | (6) |
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Fundamental laboratory and clinical techniques |
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127 | (62) |
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21 Your approach to practical work |
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129 | (4) |
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133 | (3) |
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23 Legal and ethical requirements in food safety and nutrition |
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136 | (9) |
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24 Basic laboratory procedures |
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145 | (9) |
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154 | (6) |
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26 Principles of solution chemistry |
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160 | (7) |
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27 Working with body fluids |
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167 | (6) |
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28 pH and buffer solutions |
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173 | (7) |
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29 Introduction to microscopy |
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180 | (4) |
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30 Setting up and using a light microscope |
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184 | (5) |
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The investigative approach |
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189 | (28) |
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31 Making and recording measurements |
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191 | (8) |
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32 Sl units and their use |
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199 | (5) |
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33 Scientific method and experimental design |
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204 | (9) |
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213 | (4) |
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Analysis and presentation of data |
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217 | (54) |
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219 | (14) |
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36 Presenting data in tables |
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233 | (4) |
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37 Hints for solving numerical problems |
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237 | (10) |
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38 Descriptive statistics and survey |
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247 | (12) |
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39 Choosing and using statistical tests |
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259 | (12) |
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Dietary assessment and intervention |
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271 | (58) |
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40 Nutritional recommendations and guidelines |
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273 | (6) |
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41 Dietary assessment and analysis |
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279 | (9) |
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288 | (6) |
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43 Anthropometric and body composition measurements |
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294 | (8) |
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44 Estimating energy requirements |
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302 | (6) |
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45 Assaying biochemical markers of malnutrition |
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308 | (4) |
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46 Testing for food allergies and intolerances |
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312 | (5) |
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47 Integrating nutritional assessment data |
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317 | (6) |
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323 | (6) |
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Analytical techniques in food science |
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329 | (60) |
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49 Basic physico-chemical techniques for food analysis |
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331 | (5) |
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50 Calibration and its application to quantitative analysis |
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336 | (5) |
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341 | (6) |
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347 | (6) |
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53 Spectroscopic techniques |
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353 | (7) |
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360 | (7) |
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367 | (5) |
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56 Molecular biology techniques |
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372 | (8) |
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57 Homogenisation and centrifugation |
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380 | (9) |
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Analysing food components and properties |
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389 | (60) |
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58 Analysis of biomolecules in food: fundamental principles |
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391 | (3) |
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59 Assaying proteins, amino acids and enzymes |
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394 | (19) |
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413 | (6) |
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61 Assaying carbohydrates |
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419 | (4) |
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62 Assaying nucleic acids and nucleotides |
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423 | (5) |
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63 Assaying active phytochemicals in functional foods |
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428 | (6) |
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64 Sensory analysis techniques |
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434 | (9) |
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65 Product development and evaluation |
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443 | (6) |
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Food microbiology and processing |
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449 | (56) |
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66 Sterile technique and microbial culture |
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451 | (7) |
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67 Isolating, identifying and narning microbes |
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458 | (13) |
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68 Culture systems and growth measurements |
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471 | (9) |
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69 Microbiological analysis of food |
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480 | (9) |
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489 | (9) |
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71 Measuring the microbiological effectiveness of food processing |
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498 | (7) |
| Index |
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505 | |
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