Course curriculum

  • 1

    Introduction

    • What's food science, and what does a food scientist do?

    • Donut Science Overview

  • 2

    Donut History

    • The History of Donuts

  • 3

    Donut Ingredient Science

    • Fat Science - Lipids

    • Shortening - what is it, what is it used for...and why is it called shortening?

    • Corn Syrup and High Fructose Corn Syrup (HFCS)

    • White Sugar - specifically, sucrose. Where does it come from?

    • Flour...bleached, unbleached, enriched. What's the difference, and what difference does it make?

    • Yeast....it's alive!

  • 4

    Donut Process Science

    • Deep Fat Frying Science

    • Sugar Glaze Science

    • Donuts: Putting It All Together!

  • 5

    Make Your Own Donuts

    • Make your own glazed donuts at home!

    • Just a few questions to let me know what you think about this course!

    • BONUS: Bloopers!