Food Science Course 1: An Overview
This course defines and describes food science, food processing, and food nutrition content. Then, through deep discussion and 9 experiments, introduces food science concepts for all the main components of food.
Four manageable payments, or save 10% by paying all at once.
$199.00
Regular price
4 x $54.73
4 Monthly Payments
Food Science Course 1 is designed to be used in the fifth through twelfth grades to fulfill science/chemistry requirements in most states, but also for school break fun or the curious adult! This course introduces you to food science: the science of cooking. 9 kitchen-based experiments. This is a semester long course that can move along faster if it's all you're doing (few or no other classes, like in the summer). You'll find it fascinating as you learn what's happening to food as you cook it, things you've seen every day but never knew. It can be a great career, too!
Take a look at the video and course outline below...then let's get started! You're going to love your taste of Edible Knowledge®! Note: You will have access for 2 years after purchase, extensions available.
Food Science Course 1
Regular vs Platinum
A message from the instructor
How to use this course
Items Needed
What is Food Science?
Food Science Career Options
The Author’s Career in the Food Industry
What Do You Think?
Journaling Idea
Section 1 Review
Section 1 Test
Elements and the Periodic Table
Charges and Mass
Chemical Bonding and Bond Strength
Molecular Weight
Temperature, Mass, and Length Measurements
What Do You Think?
Journaling Idea
Section 2 Review
Section 2 Test
Processed Food
My Philosophy
An Example of a Commercially Processed Food
What Do You Think?
Journaling Idea
Section 3 Review
Section 3 Test
The Five Basic Components of all Food
Measuring Water, Carbohydrates, Protein, Fat, and Ash
The Nutrition Facts Food Label
What Do You Think?
Journaling Idea
Section 4 Review
Section 4 Test
Overview
Bipolar in Nature
Water Activity
Water Density
The Formation of Ice
Water Experiment #1: Water Activity and Moisture Balance INTRODUCTION
Water Experiment #1: Water Activity and Moisture Balance PROCEDURES
Water Experiment #1: Water Activity and Moisture Balance Discussion - THE EDIBLE KNOWLEDGE
Water Experiment #2: Crystal Density INTRODUCTION
Water Experiment #2: Crystal Density PROCEDURES
Water Experiment #2: Crystal Density -The EDIBLE KNOWLEDGE
What Do You Think?
Journaling Idea
Section 5 Review
Section 5 Test
Overview
Carbohydrate Structure
Basic Sugar Properties
Starch Characteristics
Carbohydrates Experiment #1: Sucrose vs. Fructose INTRODUCTION
Carbohydrates Experiment #1: Sucrose vs. Fructose PROCEDURES
Carbohydrates Experiment #1: Sucrose vs. Fructose - The EDIBLE KNOWLEDGE
Carbohydrates Experiment #2: Cornstarch vs. Potato Starch INTRODUCTION
Carbohydrates Experiment #2: Cornstarch vs. Potato Starch PROCEDURES
Carbohydrates Experiment #2: Cornstarch vs. Potato Starch - THE EDIBLE KNOWLEDGE
What Do You Think?
Journaling Idea
Section 6 Review
Section 6 Test
Overview
Structure
Denaturation
Enzymes
Protein Interaction
Animal Proteins
Protein Experiment #1: Enzymes and Apple Browning INTRODUCTION
Protein Experiment #1: Enzymes and Apple Browning PROCEDURES
Protein Experiment #1: Enzymes and Apple Browning - THE EDIBLE KNOWLEDGE
Protein Experiment #2: Onions Can Make You Cry…or Not! INTRODUCTION
Protein Experiment #2: Onions Can Make You Cry…or Not! PROCEDURES
Protein Experiment #2: Onions Can Make You Cry…or Not! - THE EDIBLE KNOWLEDGE
Protein Experiment #3: Some Cooking Methods and Their Effects on Beef INTRODUCTION
Protein Experiment #3: Some Cooking Methods and Their Effects on Beef PROCEDURES
Protein Experiment #3: Some Cooking Methods and Their Effects on Beef - THE EDIBLE KNOWLEDGE
What Do You Think?
Journaling Idea
Section 7 Review
Section 7 Test
Overview
What is Fat?
Fat’s Role in Food: Functionality
Storage and Shelf Life Considerations: Rancidity
Fat Experiment #1: Mayonnaise Separation INTRODUCTION
Fat Experiment #1: Mayonnaise Separation PROCEDURES
Fat Experiment #1: Mayonnaise Separation -THE EDIBLE KNOWLEDGE
Fat Experiment #2: Shortening Change of State INTRODUCTION
Fat Experiment #2: Shortening Change of State PROCEDURES
Fat Experiment #2: Shortening Change of State - THE EDIBLE KNOWLEDGE
What Do You Think?
Journaling Idea
Section 8 Review
Section 8 Test
Experiment Completion Attestation
Congrats! Here's what's next...
More resources for you
Before you go...
Curriculum
Goals
What Do You Think?
Journaling Idea
Glossary