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 first workbook in the Edible KnowledgeTM series presents subjects such as careers in food science and the required education, food processing, and initial discussions about water, carbohydrates, protein, and fat.<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<sup>TM</sup> 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> The first workbook, <strong><em>Introduction to Food Science: An Overview</em></strong>, 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. 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><p> </p><p> </p>
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