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Department of Horticulture and Food Technology

 

Recommended Texts

The list of texts below may be found in the library and must be referred to regularly when you make study notes (alternative equivalent texts are also suitable). During class you will be guided through examinable material after which the onus is on you to read further. You are strongly encouraged to read a little wider. During the series of lectures, recent articles from a number of journals/magazines will be supplied to you. These will supplement the formal instruction and will require an input from you. For each paper a chairperson will be appointed to lead relevant discussions and questions. See also General Rules pertaining to this subject for more detail.

Theory References:

Food Biochemistry by Alais and Linden (1991). Ellis Horwood. ISBN 0747600619.
Food Biochemistry and Nutritional Value by D.S. Robinson (1987). Longman Scientific and Technical. ISBN 0582495067.
Braverman’s Introduction to the Biochemistry of Foods by Z. Berk (1976). Elsevier. ISBN 044414509.

Practical References:

Aside from individual practical procedures available for sale at the technikon printer (ask tutor for details of price and procedure)  or online at this site, it is very important that you be aware of a number of standard practical references and texts. You must refer to these texts when writing up reports or when encountering practical problems. This type of referencing becomes important in industry when you have to troubleshoot procedures in real time. The texts are:

Miller, D.D. (1998) Food Chemistry: A laboratory manual. Wiley-Interscience.
        This text has a companion website at http://www.wiley/com. Access this at your leisure.
W. Horwitz (ed.) Association of Official Analytical Chemists Methods.
Pearson, D. (19..) Laboratory techniques in food analysis.
Handbook of chemistry and physics. CRC Press.
Meloan C. and Pomerantz Y. Food analysis laboratory experiments.
Joslyn,M.A. (19..) Methods in food analysis.
Longman and De Bussy (19..) Materials and technology:fats and animal food products. Volume 8.
Standard methods for the analysis of oils, fats and derivatives, IUPAC.
General Rules Contact Details  Practicals Discussion Group E-mail to Coordinator
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Copyright © 1999 Department of Horticulture and Food Technology
Last modified: July 01, 1999
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