Introduction to Food Science: Water: A Kitchen-Based Workbook - Couverture souple

Cox, Dale W

Couverture souple

ISBN 10 : 1948515067 ISBN 13 : 9781948515061

Editeur : Edible Knowledge, 2019

Synopsis

Food Science 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), ​​Edible Knowledge(R) courses 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 course contains food science theory along with exciting and challenging experiments designed for ages 10 and up.

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. 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...

Knowledge You Can Eat!

Détails de l'édition

• Éditeur: Edible Knowledge
• Date d'édition: 2019
• Langue: anglais
• ISBN 10: 1948515067
• ISBN 13: 9781948515061
• Reliure: Broché
• Nombre de pages: 170
• Éditeur: Uttendorfsky Susan
• Coordonnées du fabricant: non disponible
• Personne responsable: Buchpark GmbH; gpsr@buchpark.de; ; Krügerweg 1; Trebbin; Brandenburg; 14959; Allemagne