Course curriculum

    1. How to use this course

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

    3. Ice Cream Science Introduction

    4. Housekeeping

    1. Skim, 1%, 2%, and whole milk, plus cream and half & half...what's the difference?

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

    3. Fat Science - Lipids

    4. Egg Yolk Science

    5. Mono-and Diglycerides - what are they, where do they come from, and what are they doing in my food?

    6. Corn Syrup and High Fructose Corn Syrup (HFCS)

    7. Natural Flavors, Artificial Flavors, Natural and Artificial Flavors: what's the difference, and why are they labeled the way they are?

    8. Annatto - What is it, where does it come from, and what it's doing in my food

    9. Vegetable Gums - Carob Bean, Locust Bean, Guar, and Tara Gums - what they are and why they're in my food!

    10. Xanthan Gum - Sounds like a music group...what is it, and what is it doing in my food?

    11. Carrageenan - what is it, where does it come from, and what is it doing in my food?

    1. Ice Cream Science: Putting It All Together, including Philadelphia Style vs. Custard Style

    1. How Melting Ice Keeps Things Cool...and Salt?

    2. Philadelphia Style - making it at home

    3. Custard Style - making it at home

    1. Bloopers

    2. Before you go:

About this course

  • $65.99
  • 21 lessons
  • 1.5 hours of video content