Jelly Bean Scientist shows how food scientists use science to design new kinds of food. In the book, readers meet Ambrose Lee, a food scientist who invents new jelly bean flavors.
Students see examples of scientists who use their senses, try to design mixtures that have certain properties, and work in teams. They learn about the effect of ingredients in creating the texture of jelly beans and get a glimpse of the hard work and the serendipity of invention.
This book provides a real-world context for the work students are doing as they design mixtures in the classroom.
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