"Science You Can Eat: Putting What We Eat Under the Microscope" is an engaging exploration of the science behind everyday foods. Aimed at curious minds, this non-fiction work delves into the chemistry and biology that make our meals both fascinating and nutritious. With contributions from leading food scientists and culinary experts, the book unravels the mysteries of flavour, texture, and nutrition. It offers readers a captivating journey through the microscopic world of food, encouraging a deeper appreciation for what ends up on our plates. Perfect for science enthusiasts and food lovers alike, this book reveals the hidden wonders of our diet.