Cambridge English Prepare! Level 3 Student's Book
Cambridge English Prepare! Level 3 Student's Book

Author: Joanna Kosta

Publisher: Cambridge University Press

Published: 2015-01-29

Total Pages: 169

ISBN-13: 0521180546

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Prepare! is a lively 7-level general English course with comprehensive Cambridge English for Schools exam preparation integrated throughout. This flexible course brings together all the tools and technology you expect to get the results you need. Whether teaching general English or focusing on exams, Prepare! leaves you and your students genuinely ready for what comes next: real Cambridge English exams, or real life. The Level 3 Student's Book engages students and builds vocabulary range with motivating, age-appropriate topics. Its unique approach is driven by cutting-edge language research from English Profile and the Cambridge Learner Corpus. 'Prepare to...' sections develop writing and speaking skills. A Student's Book and Online Workbook is also available, separately.

Schools and Food Education in the 21st Century
Schools and Food Education in the 21st Century

Author: Lexi Earl

Publisher: Routledge

Published: 2018-02-01

Total Pages: 187

ISBN-13: 1351856820

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Schools and Food Education in the 21st Century examines how schools enact food policy, and through doing so, craft diverse foodscapes that create very different food experiences in schools. The school food policy discourse is made up of an amalgamation of discourses on obesity prevention, nutrition education, welfarism and foodieness. Whilst schools endeavor to enact policy in a variety of ways, this book shows how foodieness is taken up, and can only be taken up differently, in different schools. The book’s unique contribution is to identify the discourse of foodieness and to show how this discourse, whilst seemingly universal, is actually situated in middle-class ideas and is therefore more easily taken up by certain schools. The book argues that the classed nature of foodieness leads to certain food knowledges becoming marginalized or lost and this then positions some schools in tension with their local communities, resulting in widely variant food experiences for children. Earl demonstrates how foodieness is taken up in schools by first exploring how the foodscape at school is shaped by policy and media sources. The book then examines how foodieness is taken up by schools with different SES profiles by showing how food moves through the school day. Asking critical questions on class and poverty that are often overlooked, this book will be of interest to researchers, academics and students working on food issues related to teaching, food, policy and schools in the fields of education, sociology and food studies. It should also be of interest to policymakers, parents and teachers.

Food Science and Technology
Food Science and Technology

Author: Geoffrey Campbell-Platt

Publisher: John Wiley & Sons

Published: 2017-09-22

Total Pages: 578

ISBN-13: 1118846249

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Food Science and Technology, Second Edition is a comprehensive text and reference book designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. The book is supported by the International Union of Food Science and Technology and comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers, and researchers from across the world. All authors are recognized experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organizations. All chapters in this second edition have been fully revised and updated to include all-new examples and pedagogical features (including discussion questions, seminar tasks, web links, and glossary terms). The book is designed with more color to help enhance the content on each page and includes more photos and illustrations to bring the topics to life. Coverage of all the core modules of food science and technology degree programs internationally Crucial information for professionals in the food industry worldwide Chapters written by subject experts, all of whom are internationally respected in their fields A must-have textbook for libraries in universities, food science and technology research institutes, and food companies globally Additional interactive resources on the book's companion website, including multiple choice questions, web links, further reading, and exercises Food Science and Technology, 2nd Edition is an indispensable guide for food science and technology degree programs at the undergraduate and postgraduate level and for university libraries and food research facilities.

Principles of Food Science
Principles of Food Science

Author: Janet D. Ward

Publisher: Goodheart-Willcox Pub

Published: 2007

Total Pages: 616

ISBN-13: 9781590706534

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Principles of Food Science incorporates science concepts into a lab-oriented foods class. This text shows how the laws of science are at work in foods prepared at home and by the food industry. Each chapter includes engaging features focusing on such areas as current research, technology, and nutrition news. Through lab experiments in the text and Lab Manual, students will practice scientifi c and sensory evaluation of foods. They will discover how nutrients and other food components illustrate basic chemistry concepts. They will examine the positive and negative impacts microorganisms have on the food supply. Students will also explore the variety of careers available to workers with a food science background.