Be a Food Scientist
by
Ruth Owen
Book Details
Format
Paperback / Softback
Book Series
FUNdamental Hands On Science
ISBN-10
1788564324
ISBN-13
9781788564328
Publisher
Ruby Tuesday Books Ltd
Imprint
Ruby Tuesday Books Ltd
Country of Manufacture
PL
Country of Publication
GB
Publication Date
Oct 31st, 2024
Print length
32 Pages
Weight
192 grams
Dimensions
28.00 x 21.00 x 0.40 cms
Product Classification:
Science & technology: general interest (Children's / Teenage)
Ksh 1,600.00
Werezi Extended Catalogue
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In this title budding young scientists will explore the science of food. Topics include changing states of matter by heating, freezing or combining foods; how we can grow our own food; how new foodstuffs are invented and much more! In each case readers will learn through an investigation, experiment or hands-on activity.
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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