Food Engineering: From Concept to Consumer (Calling All Innovators: Career for You)

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.

Mark Overmyer-Velazquez, Ph.D., consulting editor and author of the preface included in each volume, holds a joint B.A. degree in history and in German literature from the University of British Columbia; an M.A. and M.Phil. from Yale University in Latin American history; and a Ph.D. from Yale University in Latin American and U.S. Latino history. He is currently assistant professor of history at the University of Connecticut. Professor Overmyer-Velazquez is the recipient of numerous awards and fellowships and has written many articles, chapters, and book reviews on Latin American and U.S. Latin