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Be a Food SCIENTIST : • Question • Experiment • Discover / By Ruth Owen ; Editor: Mark J. Sachner ; Design: Tammy West

By: Contributor(s): Series: Fundamental hands-on sciencePublisher: [Tunbridge Wells, Kent, England] : Ruby Tuesday Books Ltd., 2024Copyright date: ©2024Description: 32 pages : colour photographs ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781788564328
Subject(s): DDC classification:
  • 23 664
Summary: Why does chocolate melt when it's heated? Can a fried egg ever return to being liquid? Why do flour, eggs, and butter become crunchy cookies when combined? And why does lemon juice turn pasta into rainbow-coloured noodles? Working step-by-step through a series of accessible and fun experiments, young scientists will discover the science of changing states of matter and look at the foods we eat through new eyes. They will also get the chance to investigate the world of food technicians, the scientists that invent new tastes and foodstuffs for us to enjoy.
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Includes index.

Why does chocolate melt when it's heated? Can a fried egg ever return to being liquid? Why do flour, eggs, and butter become crunchy cookies when combined? And why does lemon juice turn pasta into rainbow-coloured noodles? Working step-by-step through a series of accessible and fun experiments, young scientists will discover the science of changing states of matter and look at the foods we eat through new eyes. They will also get the chance to investigate the world of food technicians, the scientists that invent new tastes and foodstuffs for us to enjoy.

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