Food: The Chemistry of its Components
About the Author
Published:09 Oct 2015
Until he retired from full-time teaching Tom Coultate was Principal Lecturer in Food Biochemistry at London South Bank University, on courses ranging from HNC to MSc and particularly the BSc in Food Science. He has had a professional interest in food ever since leaving school to join Unilever's Colworth laboratories as a lab technician. Besides working on a range of projects concerned with aspects of food biochemistry he continued with part-time academic study gaining an ONC (in Chemistry), an HNC (in Applied Biology) and an MIBiol (in Biochemistry). Before taking up teaching he gained a PhD at the University of Leicester for studies on the biochemistry of thermophilic bacteria. Dr Coultate is a Fellow of the Institute of Food Science and Technology. From time to time he contributes articles to food magazines and enjoys giving talks to local societies on food topics.