01701nam a2200325 ia4500 OSt 20260707170634.0 260707t20242024enko br 001 0 eng d 9781788564328 RM71.40 paperback PPAK eng PPAK rda 23 664 664 OWE K Owen, Ruth, 1967- author. Be a Food SCIENTIST : • Question • Experiment • Discover / By Ruth Owen ; Editor: Mark J. Sachner ; Design: Tammy West [Tunbridge Wells, Kent, England] : Ruby Tuesday Books Ltd., 2024 ©2024 32 pages : colour photographs ; 28 cm text rdacontent unmediated rdamedia volume rdacarrier FUNdamental Hands-On-Science 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. Food science Juvenile literature Food technology Juvenile literature Sachner, Mark J., editor. West, Tammy, designer. Fundamental hands-on science ddc B 204733 204733