Practical Skills in Food Science, Nutrition and Dietetics

<p>Contents</p> <p>&nbsp;</p> <p>Study and examination skills</p> <p>1 The Importance of transferable skills</p> <p>2 Managing your time</p> <p>3 Working with others</p> <p>4 Taking notes from lectures and texts</p> <p>5 Learning and Revising</p> <p>6 Curriculum options, assessments and exams</p> <p>7 Preparing your curriculum vitae</p> <p>&nbsp;</p> <p>Information technology and library resources</p> <p>8 Finding and citing published information</p> <p>9 Evaluating information</p> <p>10 Using online resources</p> <p>11 Using spreadsheets</p> <p>12 Word processors, databases and other packages</p> <p>&nbsp;</p> <p>Communicating information</p> <p>13 Organising a poster display</p> <p>14 Giving a spoken presentation</p> <p>15 General aspects of scientific writing</p> <p>16 Writing essays</p> <p>17 Reporting practical and project work</p> <p>18 Writing literature surveys and reviews</p> <p>19 Communicating with the public</p> <p>20 Client consultation skills</p> <p>&nbsp;</p> <p>Fundamental laboratory and clinical techniques</p> <p>21 Your approach to practical work</p> <p>22 Health &amp; safety</p> <p>23 Legal and ethical requirements for nutrition &amp; food analysis</p> <p>24 Basic lab procedures</p> <p>25 Working with liquids</p> <p>26 Principles of solution chemistry</p> <p>27 Working with body fluids</p> <p>28 pH and buffer solutions</p> <p>29 Introduction to microscopy</p> <p>30 Setting up and using a light microscope</p> <p>&nbsp;</p> <p>The investigative approach</p> <p>31 Making and recording measurements</p> <p>32 SI units and their use</p> <p>33 Scientific method and experimental design</p> <p>34 Research project work</p> <p>&nbsp;</p> <p>Analysis and presentation of data</p> <p>35 Using graphs</p> <p>36 Presenting data in tables </p> <p>37 Hints for solving numerical problems</p> <p>38 Descriptive statistics and surveys</p> <p>39 Choosing and using statistical tests</p> <p>&nbsp;</p> <p>Dietary assessment and intervention</p> <p>40 Nutritional recommendations and guidelines</p> <p>41 Dietary assessment systems</p> <p>42 Physical examination</p> <p>43 Anthropometric measurements and body composition</p> <p>44 Estimating energy requirements</p> <p>45 Assaying biochemical markers of malnutrition</p> <p>46 Testing for food allergies and intolerances</p> <p>47 Integrating nutritional assessment data</p> <p>48 Sports nutrition</p> <p>&nbsp;</p> <p>Analytical techniques in food science</p> <p>49 Basic physico-chemical techniques</p> <p>50 Calibration and its application to quantitative analysis</p> <p>51 Indirect calorimetry</p> <p>52 Immunological methods</p> <p>53 Spectroscopic techniques</p> <p>54 Chromatography</p> <p>55 Electrophoresis</p> <p>56 Molecular biology techniques</p> <p>57 Centrifugation [AND HOMOGENISATION?]</p> <p>&nbsp;</p> <p>Assaying food components and properties</p> <p>58 Analysis of biomolecules in foods: fundamental principles</p> <p>59 Assaying proteins, amino acids and enzymes</p> <p>60 Assaying lipids</p> <p>61 Assaying carbohydrates</p> <p>62 Assaying nucleic acids&nbsp; </p> <p>63 Assaying active phytochemicals in functional foods</p> <p>64 Sensory analysis techniques</p> <p>65 Product development and evaluation</p> <p>&nbsp;</p> <p>Food microbiology and processing</p> <p>66 Sterile technique and microbial culture</p> <p>67 Isolating, identifying and naming microbes</p> <p>68 Culture systems and quan</p>