Introduction to Food Science - (Edible Knowledge) 2nd Edition by Dale W Cox (Paperback)
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<p/><br></br><p><b> About the Book </b></p></br></br>This second workbook in the series, Introduction to Food Science: Water goes deep into that amazing compound, including presentations on water properties, solutions and dispersions, water activity, boiling and steam, and ice. 18 kitchen-based experiments are included.<p/><br></br><p><b> Book Synopsis </b></p></br></br><p><strong>Food Science </strong>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), the Edible Knowledge(R) brand of workbooks 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. Each workbook contains food science theory along with exciting and challenging <strong>experiments</strong> designed for ages 10 and up. </p><p> This second workbook in the series, <strong><em>Introduction to Food Science: Water</em></strong> goes deep into that amazing compound, including presentations on water properties, solutions and dispersions, water activity, boiling and steam, and ice. The 18 included experiments are not just fun and engaging but are also designed to promote deep thinking and develop problem-solving skills. It is our hope at Beakers & Bricks that you will thoroughly enjoy learning about food science...</p><p><strong><em>Knowledge that is truly Edible!</em></strong></p>
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