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Food, Hospitality and Catering

WJEC Level 3 Diploma in Food Science and Nutrition

Author(s): Anita Tull

awarding body: WJEC

level: Level 3

isbn: 978-1-912820-70-2

subject: Food Science and Nutrition

Pages: 176 pp




A core resource, covering all the Units of WJEC’s Diploma in Food Science and Nutrition (Units 2, 3 and 4)

Written by Anita Tull, leading food writer and author of the popular WJEC Certificate in Food Science and Nutrition, published in 2019.


Take a look!

Sample pages from Unit 3 are available to preview now. Click on the Sample Pages button below to access Chapter 5: The scientific properties of food.



Presented in an appealing and highly visual way, this book will help students develop and apply their knowledge and understanding, and progress through the theoretical and practical aspects of the course

Learning Outcomes and Assessment Criteria are referenced throughout, clearly linking the book to the specification

Exam-style questions help prepare students for assessment

Dedicated assessment chapters for each Unit offer guidance on what to expect and how to prepare for assessment, including example answers and assessor/examiner commentaries.


Unit 2: Ensuring Food is safe to eat

Chapter 1 – How micro-organisms affect food safety

Chapter 2 – How food can cause ill health

Chapter 3 – How food safety is managed in different situations

Chapter 4 – Unit 2 External assessment task

Unit 3: Experimenting to solve food production problems

Chapter 5 – The scientific properties of food

Chapter 6 – Solving food production problems

Chapter 7 – Scientific investigation into changes in food

Unit 4: Current issues in food science and nutrition

Chaper 8 - Current issues in food science and nutrition

Chapter 9 - Planning and managing a research project

Chapter 10 – Analysing data and evaluating a research project



About the author:

Dr Anita Tull is the author of several renowned student books, including AQA GCSE Food Preparation and Nutrition (also by Illuminate) and Food and Nutrition 3rd Edition. Over the past four decades she has taught food, nutrition and cooking skills to children and teenagers in a range of different schools. As a lecturer at a Further Education college for adults in London, she taught a range of courses in professional cookery and food safety in catering, and wrote and taught Level 3 Access courses in Food and Nutrition for the Open College Network. In 2015 Anita was awarded a PhD by the Centre for Food Policy, at City University, London.