From farm to fork: English for food sciences
- ISBN-10
- 8879165747
- ISBN-13
- 9788879165747
- Category
- Cooking
- Pages
- 153
- Language
- English
- Published
- 2012-05-07T00:00:00+02:00
- Publisher
- LED Edizioni Universitarie
- Author
- Lois Clegg
Description
TABLE OF CONTENTS: How to use this book - General notes to the teacher or self access user - INTRODUCTION: 1. Courses on food science – PRODUCTS: 2. Cheeses - 3. Ham and pork products - 4. Bees and a bee museum - 5. Wine, wine tasting and winemaking in the UK – ISSUES FOR THE NEW MILLENNIUM: 6. Packaging and the environment - 7. Hunger in the world - 8. Fair trade - 9. Nutritional and safety assessments of foods and feeds - 10. Using websites and evaluating online information – INTERNATIONALISATION: 11. Labels and markers - 12. Food of the world and terms which are not translated - 13. Books about food from round the world - 14. The Mediterranean diet – THE PUBLIC SPHERE: 15. Diet and the role of the public sector - 16. School meals - 17. Dissemination of scientific knowledge - 18. Food scares - 19. Marketing and catering for special requirements – EATING TODAY: 20. Changing habits in food consumption - 21. Seasonal and celebration food - 22. Recipes - 23. Going back to traditions – CONCLUSION: 24. Looking for a job - Notes and answers - Sources and acknowledgements
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