Be a Food Scientist by Ruth Owen
If you've ever been told, Don't play with your food, it's time to forget that instruction In this fact-packed title, the core science topic of Changing States of Matter just got fun as science escapes the laboratory into the kitchen.
As kids embark on each new experiment in this book they will be actively encouraged to get messing with food as they investigate the science behind the things we eat.
- How can chocolate be a solid and a liquid? What happens when a foodstuff is frozen? Why do flour, eggs, and butter become crunchy cookies when combined? And much more>
- Students will explore the work of food technicians--the scientists that invent new foodstuffs for us all to enjoy. And they will get the chance to invent a new sandwich and develop and make their own brand new ice-cream flavor>
As they cook and do science, students will follow step-by-step instructions, use the scientific method, work with science equipment, and practice and build their science vocabulary.
Owen, Ruth: - Ruth Owen has written more than 400 children's books. She writes on many subjects, but science and nature are her favorite topics to research and make accessible for young readers.
| SKU | Unavailable |
| ISBN 13 | 9781788564687 |
| Title | Be a Food Scientist |
| Author | Ruth Owen |
| Series | Fundamental Hands-On Science |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Ruby Tuesday Books |
| Year published | 2024-12-01 |
| Number of pages | 32 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |