By: Clint Twist, Keith Farrer (Consultant Editor)

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If you thought science was boring, think again. The Science of... series take science into the field and examining how it is used in a variety of exciting professions.

Along the way the reader will recognise familiar scientific ideas and experiments, but will begin to see them in an entirely new light! Science at school conjures up images of bleary boffins slumped over bunsen burners.

In fact it has many exciting uses in the real world. This accessible, curriculum-linked reference book introduces the reader to the fascinating world of food technology.

Discover how science is used to come up with new tastes, and how scientists make brand new food. Difficult concepts are clearly explained in easy-to-understand language, with eye-catching photographs and clear illustrations.

Introduction
The Best Chocolate Ever
Safety And Storage
Getting The Flavour
Substitute Foods
Boosting Foods
Better Ingredients
Vegetable Meat
A Whole Meal
Case Study- A New Soft Drink
Case Study- Cutting Edge Chips
Case Study - Tasty Snacks
Case Study- A Completely New Food
Glossary
Index

ISBN: 9781860075889
ISBN-10: 1860075886
Series: Science Of... Ser.
Audience: Children
For Ages: 12+ years old
Format: Paperback
Language: English
Number Of Pages: 32
Published: 29th June 2004
Dimensions (cm): 28.0 x 21.0  x 0.4
Weight (kg): 0.166