Description
| Product ID: | 9781408223093 |
| Product Form: | Paperback / softback |
| Country of Manufacture: | GB |
| Series: | Practical Skills |
| Title: | Practical Skills in Food Science, Nutrition and Dietetics |
| Authors: | Author: Allan Jones, William Aspden, Rob Reed, Jonathan Weyers, Fiona Caple |
| Page Count: | 532 |
| Subjects: | Dietetics and nutrition, Dietetics & nutrition, Food and beverage technology, Food & beverage technology |
| Description: | Select Guide Rating If you are studying food science, nutrition and dietetics, or a related course, then this book will be an indispensable companion throughout your entire degree programme. This ‘one-stop’ text will guide you through the wide range of practical, analytical and data handling skills that you will need during your studies. It will also give you a solid grounding in wider transferable skills such as teamwork, using information technology, communicating information and study skills. Practical Skills in Food Science, Nutrition and Dietetics provides an easy-to-read guide to help you develop the skills you need to succeed. It explains the essential elements of practical techniques and procedures in a step-by-step manner to help you understand their application in the context of food science, nutrition and dietetics. This text’s unique and comprehensive coverage includes: general advice on practical work; measuring techniques; statistical techniques; analysis and presentation of data; and study skills. If you are teaching food science, nutrition and dietetics, or a related course, then this book will be an indispensable companion for your students entire degree programme. This ‘one-stop’ text will guide your students through the wide range of practical, analytical and data handling skills that they will need during their studies. It will also give them a solid grounding in wider transferable skills such as teamwork, using information technology, communicating information and study skills. Practical Skills in Food Science, Nutrition and Dietetics provides an easy-to-read guide to help students develop the skills they need to succeed. It explains the essential elements of practical techniques and procedures in a step-by-step manner to help students understand their application in the context of food science, nutrition and dietetics. This text’s unique and comprehensive coverage includes: general advice on practical work; measuring techniques; statistical techniques; analysis and presentation of data; and study skills.
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| Imprint Name: | Pearson Education Limited |
| Publisher Name: | Pearson Education Limited |
| Country of Publication: | GB |
| Publishing Date: | 2011-07-07 |
