Introduction to Food Science: An Overview

This first workbook introduces explains what food science is, defines food processing, and then dives into the food science itself, with chapters on water, carbohydrates, protein, and fat. Intended for ages 10 and up through high school (and beyond!), with the best age group being junior high going into high school.

• Full color, with many illustrations and pictures throughout.
• Multiple activities, including 9 kitchen-based experiments.
• In-depth assignments, journaling ideas, and course review material included.
• Covers all the main components of what make up food.

Food science is the science of cooking. You’ll understand things you’ve seen everyday in the kitchen, with ah hah! moments at every turn!

what’s inside