Food Engineering : From Concept to Consumer

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Food Engineering : From Concept to Consumer
Find out how restaurants and food manufacturers employ scientists to make their products tastier and more convenient.

Calling All Innovators series introduces students to careers in science and technology. The complex text allows readers (Grades 5-8) to determine the main idea and explain how it is supported by key details. Have you ever wondered how your favorite fast food order can taste exactly the same at every one of the restaurant's locations? Or how your favorite potato chips can stay crispy for days after you open the bag? Readers will learn how the fascinating field of food science began, how it has developed over time, and what it takes to become a food scientist today.
Publication Date: 
September 1, 2015