The Way We Were: Volume 3

By Peter Burgess and Petra Leong

About Peter Henry Burgess
Peter Burgess was born in England in 1945. He was educated at schools and university there. He studied English at university and earned an Honours degree in English and Philosophy. He went into teaching in English government schools shortly after graduating from university. He came to Singapore in 1979 to work on a three-year contract for the Ministry of education, teaching in various Junior Colleges. In Junior Colleges he taught General Paper and English Literature to students ranging in age from 17 to 19. He married in Singapore and ended up staying almost forty years, retiring from government service in 2000. Since then he has been in the private education sector. He has a wide experience of teaching English in Singapore. He has also taught in China and Vietnam. He is the author of several books on English grammar, English Literature and Shakespeare. His second language is French. He is married with two grown sons. His hobbies are watching movies, fishing and reading and writing.

• Language: English
• Publisher: Partridge Publishing Singapore
• Release date: Sep 8, 2020
• ISBN: 9781543760330

Peter Burgess

Peter has over eighteen years research experience in consumer and sensory sciences and is a Full Member of the Market Research Society (Dip MRS), Association for Qualitative Research, Institute of Food Science & Technology (IFST) and Society of Sensory Professionals. Since graduating from Leeds University with a BA (Hons) Degree in Economics, Peter's research career has included client side research and business development posts within the retail and financial sectors. Peter joined Campden BRI in 2003 and was appointed Head of Department for Consumer and Sensory Sciences in 2005 where he is responsible for the delivery of both contract consumer and sensory testing and ongoing research for industry and public sector clients. Throughout his career, Peter has developed broad knowledge and experience of the technical and business development needs of the food industry spanning new product development, retailing and quality assurance, as well as investigating consumer attitudes on broader food issues in the changing marketplace. Peter has extensive knowledge of mainstream consumer research and sensory testing methods and is a standing lecturer on the University of Nottingham's PG certificate in Sensory Science.

Book preview

���Qabook_preview_excerpt.htmleUAr�6� `{�[�kSS��T_�T�@"$��"�$5*��|//I��lor�J ��h`�y�p�������������9�C9�x97��A��W����%���\�'{y:"Ovm�<�;z.���_g��e�ؓfb��i+�P3�w�;z*�p� �@���
�(^Q�DB���������>N~��A� �@�~N+5+=k���c��?�����bct�u�c�$iĩ���P#eAj����s�������D�)�}�9z N bWm�4qN�ܜQ�+��ː����UY*4(�c��
�j��8�&��r��M���|��<���`d'����)�� y�rۤ���Gʓ&��ؙ���ג����q�R�i�]����5��|��X`V@�BN�#B���W���a���@�ł;-�Q��"G{{��-D�7�ق�S�����o�p&�����d�|y��:���� ��)I�z�P=�ߡU3������UK�̥�m��R�8����=�{��� �S047��uD����[NK��eû����Ip��^��$V3���(��0Aʐ�)2��g�$��7Ѵ�(�@��U#
�3���+�R}�Q�+�ǰ�G]0.�SYܐ����q����3�I��3���0 �0����Tea�m�4�J�̢Y=p�ǿ�M5�B�0W&u��0�>r�rr��Z���������c����]M�[L����)D�7�B �ͳ�`%��&՛�w�~��f5��<�\��-܇Zm�7�u���1T����P�)�"�f��� �>R�
&�7[��+���6��V?3�#5�c�8м}�u�#��ϴ��B����"zw�q�K�h���u���h����{^Bm>l�f3���=^�#�沦�is`�� q�‰�3;��_�6�ŭ4����3F�j�݁������"/