Exploring Science in the Foods Lab

by Carol Byrd-Bredbenner

Exploring Science in the Foods Lab is an ideal way to introduce food science into your foods and nutrition courses. Each of the 40 reproducible experiments includes background information explaining the scientific principles explored, definitions of new terms, objectives for the experiment, step-by-step instructions for the procedure, a list of supplies needed, data tables to record results, and analysis questions that reinforce the principles involved. No special lab equipment or chemicals are needed. The experiments are suitable for use in grades 6 to 12. Exploring Science in the Foods Lab makes a great extension to the instruction of any text!

Paperback

First published July 3, 2000