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Food, Hospitality and Catering

WJEC Level 3 Diploma in Food Science and Nutrition

This title will be available from Sunday 20 September, 2020.

You can preorder this title below if a price is shown, or you can sign up for an evaluation copy (see button below).

Author(s): Anita Tull

awarding body: WJEC

level: Level 3

isbn: 978-1-912820-70-2

subject: Food Science and Nutrition

Pages: 176 pp



Publishing September 2020

(Excluded from the 40% discount)

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

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

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 – Exemplar assignment worked through with guidance

Unit 3: Experimenting to solve food production problems

Chapter 5 – The scientific properties of food

Chapter 6 – Scientific investigation into changes in food

Chapter 7 – Solving food production problems

Chapter 8 – Exemplar assignment worked through with guidance

Unit 4: Current issues in food science and nutrition

Chapter 9 - Current issues in food science and nutrition

Chapter 10 – Planning research

Chapter 11 – Managing a research project

Chapter 12 – Conducting the research project

Chapter 13 – Exemplar assignment worked through with guidance

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.