Be a Food Scientist - (Fundamental Hands-On Science) by Ruth Owen (Paperback)

About the Book

"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-colored 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"--

Book Synopsis

If you've ever been told, "Don't play with your food," it's time to forget that instruction! In this fact-packed title, the core science topic of "Changing States of Matter" just got fun as science escapes the laboratory into the kitchen.

As kids embark on each new experiment in this book they will be actively encouraged to get messing with food as they investigate the science behind the things we eat.

• How can chocolate be a solid and a liquid? What happens when a foodstuff is frozen? Why do flour, eggs, and butter become crunchy cookies when combined? And much more!
• Students will explore the work of food technicians--the scientists that invent new foodstuffs for us all to enjoy. And they will get the chance to invent a new sandwich and develop and make their own brand new ice-cream flavor!

As they cook and do science, students will follow step-by-step instructions, use the scientific method, work with science equipment, and practice and build their science vocabulary.