Practical Skills in Food Science, Nutrition and Dietetics

This latest book in the ‘Practical Skills' series provides students with knowledge and training they need to undertake practical investigations within food science and nutrition covering relevant aspects of nutrition, biology, chemistry, biochemistry, communication and consultation. It covers in detail the skills and abilities which students must perfect to be successful in this area, ranging from those required to observe, measure, interview, record and calculate accurately, to those associated with operating up-to-date analytical laboratory equipment and together with broader generic skills including team work, effective study and interaction with clients and allied health professionals. It also helps students develop the abilities to communicate information effectively in an appropriate style, both in written and verbal form. The ‘Practical Skills' series is both popular and successful, with numerous titles providing science students with informative and practical information - this book continues that tradition, specialising in an area of science which is an option taken by more and more students, and one which receives much media attention.