Principles of Food Science - Instructor’s Resource CD.

Grades 9-12.

By Janet D. Ward and Larry Ward. Fourth Edition.

Demonstrate how the laws of science are at work in producing, processing, preparing, preserving, and metabolizing food. Students learn how cooking, health, and storage tips connect science basics to daily food encounters. Covers the basic laws of chemistry, microbiology, and physics as they are applied to food components and complex food systems. Students learn scientific facts and principles that can be applied to cooking. Explore the requirements and opportunities for obtaining a food science career, and the impact of this career path on local, national, and global economies. Lab experiments help students apply basic math and technical writing skills to real-world food problems. CD-ROM. Copyright 2015.