1 Food Colour and Appearance in Perspective.- 2 The Philosophy of Total Appearance.- 3 Light and Interaction with Materials.- 4 Vision.- 5 Sensory Evaluation of Appearance-Methodology.- 6 Appearance Profile Analysis and Sensory Scales.- 7 Instrumental Specification.- 8 Colour Specification of Food.- 9 Specification of Appearance Properties Other Than Colour.- 10 The Chemistry of Food Colour.- 11 The Environment and Food Display.
Explores the dimensions of student voices in the scholarship of teaching and learning (SoTL) as power and authority in the classroom, collaborative meaning-making, and the role of students as both learners and experts on their own learning. This book opens up the process of knowledge-building to a wider group of participants.
Much of man's behaviour is controlled by appearance, but the appearance of his food is of paramount importance to his health and well-being.
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