All about Food Additives

Gr 8 Up—The program begins with a brief history of the development and use of food additives and preservatives. The male host introduces the five chapter—"What Are Food Additives and Why Are They Used?," "Colors and Flavors," "Emulsifiers, Gelling Agents and Stabilizers," "Preservatives and Antioxidants," and "Processing Aids"—and facts as Dr. Leif Lundin, food scientist/research leader at the Commonwealth Scientific and Industrial Research Organization (CSIRO) and editor of the Journal of Texture Studies, provides detailed information. Lundin explains complex topics in clearly defined terms and the host performs demonstrations that help clarify the material. Visuals consist of live-action footage, charts, and still pictures. Upbeat music provides a contemporary feel to the program. Teachers will find the chapter selection option and support notes a bonus, allowing them to focus on individual topics. While the content centers around Australia and Europe, specific mention of the United States and North America are noted, presenting a global context. British/Australian pronunciation and spelling are used which may confuse some students. The program does provide good coverage of the topic, making it a good supplemental selection for upper middle and secondary school libraries.—Linda M. Teel, East Carolina University, Greenville, NC