Food Technology

Overview

The New Technology series is an exciting, up-to-date look at new technology and the effect it is having on the world. Each title looks forward to likely future technological advances that will affect our everyday lives.Today our food is already being modified, fortified, packaged, and tracked, but what will happen to our food in the future? Will cabbages really be modified to taste like chocolate, will skyscrapers really become 'vertical farms' and will you really be able to eat three year old sandwiches? With ...

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Overview

The New Technology series is an exciting, up-to-date look at new technology and the effect it is having on the world. Each title looks forward to likely future technological advances that will affect our everyday lives.Today our food is already being modified, fortified, packaged, and tracked, but what will happen to our food in the future? Will cabbages really be modified to taste like chocolate, will skyscrapers really become 'vertical farms' and will you really be able to eat three year old sandwiches? With developments in food technology, it is very likely that our food in future will not look the same—or taste the same—as it does today.

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Product Details

  • ISBN-13: 9780237534257
  • Publisher: MMS Gold
  • Publication date: 5/1/2010
  • Series: New Technology Series
  • Pages: 48
  • Age range: 12 - 17 Years
  • Product dimensions: 8.50 (w) x 10.50 (h) x 0.50 (d)

Meet the Author

Ian Graham was born in Belfast in 1953. After taking a degree in applied physics and a postgraduate diploma in journalism at City University, London, he went to work as a writer and editor for a group of electronics, computer, and video magazines in London. After three years, he went freelance and has been writing mainly children's illustrated non-fiction books ever since then. He has had more than 230 books published on a wide range of topics, including space exploration, aircraft, forensic science, robots, military technology, transport, engineering, and general science.
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Table of Contents


Introduction     6
Gene technology     8
Down on the farm     16
Functional foods     24
Nanotech     30
Packaging and preserving     34
Science in the kitchen     40
Conclusion     42
Glossary     44
More information     45
Index     46
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