Be a Food Scientist by Ruth Owen
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.
Ruth Owen has written more than 400 children's books. She writes on many subjects but her favourite topics are science and nature to research and make accessible for young readers.
| SKU | Unavailable |
| ISBN 13 | 9781788564328 |
| ISBN 10 | 1788564324 |
| Title | Be a Food Scientist |
| Author | Ruth Owen |
| Series | Fundamental Hands-On Science |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Ruby Tuesday Books Ltd |
| Year published | 2024-10-31 |
| Number of pages | 32 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |