Food Scientists in Action

The “Scientists in Action” series examines the work done by scientists in particular fields of study. Even within a specific field, there are several offshoots. Each title shows readers some of the history behind the science as well as how scientists are working towards a better future through the development of materials and equipment that could provide more information or improve the quality of human life.

Averaging 13 chapters each, the titles feature scientists at work, tools of the trade, recent discoveries, global collaborations and sharing of information, peer reviews of theories, and scientific practices. All of the books have instructions for an experiment related to the topic, but some of the experiments require days or weeks of observation and note-taking, and it is unlikely that most readers will persevere unless they are really keen. Text boxes provide additional information, while mini-biographies highlight the work done by scientists in the field. (One example is Olivia Harper Wilkins, an astrochemist, who has identified more than 200 different molecules in the interstellar medium, the space between galaxies. Her research has led to evidence that life might be possible in other parts of the solar system.)

There is a balanced representation of both genders in the mini-bios as well as in the photographs that appear throughout the series. The text varies in its complexity, making it easier to comprehend in some of the titles compared to others, largely due to the technical aspect of the topic. Among the eight titles in the series, there is quite a bit of repetition, especially as it pertains to steps in the inquiry process and to peer review and the sharing of information among scientists. Illustrations consist of diagrams and both black and white and colour photographs. Though all of them are labelled, some of the descriptions require more detail, and a couple of the illustrations are too complicated for the target age group. For example, in the title about food scientists, there is a diagram showing the molecular structure of Vitamin C. Unless readers are familiar with molecular structure, this diagram will be of no use. A table of contents, a glossary, an index, and a list of books, websites and places to visit for further study are included.

Food scientists study the physical and chemical nature of foods and the effects of changes, such as ripening, canning, pasteurization and processing. Improving the food supply, preserving food freshness, extending the shelf life of packaged foods, fortifying foods with minerals and vitamins, making foods tastier or more nutritionally sound, and improving food safety are just a few of their fields of study. In Food Scientists in Action, readers will learn about the work of food scientists in new product development (the successes as well as the flops- remember green ketchup?), in making food appeal to all five senses, and in the development of food for astronauts on long space missions. It was food scientists who first sounded the alarm on Bisphenol A (BPA) which leached into some canned foods. The experiment at the back of the book involves the testing of four different breakfast cereals for their iron content in order to find out whether the information on the Nutrition Facts labels is accurate. Again, this experiment is time-consuming and, though interesting, likely would not be conducted. After reading this book, one wonders about the integrity of food scientists who work to develop junk food and sugary snacks instead of trying to develop healthier foods.

Generally, “Scientists in Action” series provides a fairly good introduction to the various types of scientists, but there is a lot of repetition among the books’ texts, and some of the experiments are questionable.