Introduction to Food Science: An Overview - Paperback

by Dale W. Cox (Author), Susan Uttendorfsky (Editor), Glen Edelstein (Designed by)

Food Science is a discipline that's not well known, but the evidence of it is all around us, from our kitchens to our grocery stores to our favorite restaurants. Written by Dale Cox (B.S., M.S. Food Science with 23 years' experience in the industry), ​​Edible Knowledge(R) courses are designed to be used in a "home lab" (the kitchen) by homeschoolers and anyone else with a desire to learn the science behind the food we eat. This course contains food science theory along with exciting and challenging experiments designed for ages 10 and up. Most students 12 and up are able to complete the course on their own.

Introduction to Food Science: An Overview includes information on careers in food science; how food processing is accomplished; specific sections on the qualities of water, carbohydrates, protein, and fat; and a bonus chapter on the necessary education to become a food scientist. You will love this large helping of Edible Knowledge....Knowledge You Can Eat!(R)