Most Useful Science

The Most Useful Science was published in 1988 by Northern Foods with the help of a group of school teachers and college lecturers. The booklet was designed to give post-16 students some insight into the importance of chemical and biological sciences to the future of the food industry. The ambition of Northern Foods was to stir up interest among post-16 students and give teachers of advanced level courses some new ideas for teaching science. The company also wanted to light up a comparatively little known route to that elusive career combination - material rewards, practical scientific satisfaction, responsibility, and variety. The booklet includes practical details for 29 food science experiments spread through the topics in the list of contents.

Contents

The chemistry and poetry of life Essential ingredients Body cooking

Seeds and grains Bread, cake, biscuit Brewing Oils

Milk, dairy products and eggs Cream, butter, cheese, yogurt Hygiene and bacteria Eggs

Meat Meat processing Hygiene and bacteria

Fruit and vegetables

Appendix Microbiology Basic identification Basic contents analysis Safety in the laboratory Qualify for the food industry