Hands-on Science: Be a Food Scientist

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.

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Key Selling Features

• Creative science experiments on every spread • Science vocabulary • Step-by-step instructions • Full colour photographic illustrations • Accessible text with diagrams sidebars and labels • Multiple discussion points and theories • Table of contents • Contains glossary and index

Series Information

Each title in this series is packed with innovative creative activities. Every double-page spread in this high-interest Key Stage 1 science book includes an investigation, experiment or hands-on activity. Instead of just reading about this core curriculum topic, readers will work step by step through the fact-packed pages discovering the science for themselves. They will ask questions, discuss ideas and theories, investigate and experiment. The book includes accessible text and age-appropriate step-by-step instructions, opportunities to use science equipment and vocabulary, colourful designs and great photographic imagery. Perfect for both classroom and home learning.

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