This Salters’ Chemistry Course unit from the University of York Science Education Group covered:
* Chemical aspects of some food processes in the home.
* Chemical aspects of food processing in industry.
FP1: How do we make cakes rise?
FP2: How does cooking affect food?
FP3: How do we preserve and store food?
FP5: How do chemists process food?
FP6: How do we make food look and taste good?
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