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Science of Food custom-course_code-hltenn002 topics in the issue willFirst Published in 1998. The textbook provides a thorough grounding in the science of food preparation for BTEC National, HNC D, and GNVQ Hospitality and Catering. It will also be useful for courses in Home Economics, Food Science, Food Technology, Dietetics and Nutrition. Topics are introduced through clear, concise explanations supported by up to date data.