Course curriculum

  • 1

    Introduction

    • Process Overview

  • 2

    All the Processes - in Alphabetical Order

    • Bread Dough Fermentation

    • Cacao Bean Fermentation

    • Chocolate, Dark, Milk Chocolate, Semi-Sweet, White...What's Going On Here?!

    • Conching

    • Crystalline vs. Amorphous Candy Confections: Huh??!!

    • Custard Science

    • Deep Fat Frying Science

    • Eggs: Boiled Egg Science

    • Eggs: Cooking Egg Science

    • Eggs: Fried Egg Science

    • Eggs: Scrambled Egg Science

    • Fermentation Basics - it's not just for Beer!

    • Sucrose Caramelization and Caramel Colors - Explained

    • GMO/Bioengineering: How It's Done

    • Homogenization - what it is, what it does, and why it's done (including what milk is made of)

    • Making Canned Pie Filling

    • Meat "Curing" - what does it mean, how is it done, and what does it do to meat?

    • Meat Emulsions

    • The Meat Smoking Process

    • Roasting meat science

    • Meringue - an egg science wonder!

    • Nitrite "Free" Meat Products - Explained

    • Pasteurization - what it is and what it does

    • Rotary Molding - Making Cookie Wafers

    • Sucrose Solution Concentration - Making Candy!

    • Sugar Glaze Science

    • Thermal Food Preservation - explained!

    • Time and temperature are the trick to keeping you from getting sick

    • Water Activity - the important concept you see every day but never knew!

    • Yogurt Fermentation