In the first Edible Knowledge® workbook, Introduction to Food Science: An Overview, topics discussed include careers in food science and the required education, food processing, and initial overviews of water, carbohydrates, protein, and fat. Multiple activities, including nine kitchen-based experiments, in-depth assignments, journaling ideas, and course review material, are included. This workbook covers all the main components of what make up food. It’s intended for ages 10 and up through high school. for the younger ages, some supervision may be required when conducting the experiments. Full color, with many illustrations and pictures throughout.