Introduction to Food Science: An Overview, 2nd Edition (print only)

This introductory course explores the fundamentals of food science—starting with what food science and food processing are, available food science careers, then diving into key topics like water, carbohydrates, proteins, and fats.

Designed for ages 10 through high school, it’s especially well-suited for middle schoolers transitioning into high school.

• Full-color with engaging illustrations and photos
• 9 hands-on kitchen experiments
• Thoughtful assignments, journaling prompts, and course reviews
• Covers the core components of food

Food science is the science of cooking—bringing everyday kitchen moments to life with “aha!” insights at every turn.

Pair with the Teacher Planner & Answer Key and the online version for the best experience.

Table of Contents    Sample Chapter