Course Description and Options

Food Science Course 1 is designed to be used in the fifth through twelfth grades to fulfill science/chemistry requirements in most states. This course introduces you to food science: the science of cooking.  It's designed for ages 10 and up as homeschool science curriculum, summer fun, or education for the curious adult! Assignments for further instruction are included along with 9 kitchen-based experiments. This is a semester long course that can go much 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®!

Food Science Course 1

Regular vs Platinum


Course curriculum

  • 1

    Welcome to the course!

    • A message from the instructor

    • How to use this course

    • Items Needed

  • 2

    Section #1 - Food Science Basics

    • 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
  • 3

    Section #2 - A Science Primer

    • 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
  • 4

    Section #3 - Food Processing and Food Preservation

    • Processed Food

    • My Philosophy

    • An Example of a Commercially Processed Food

    • What Do You Think?

    • Journaling Idea

    • Section 3 Review

    • Section 3 Test
  • 5

    Section #4 - Proximate Analysis

    • 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
  • 6

    Section #5 - Water

    • 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
  • 7

    Section #6 - Carbohydrates

    • 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
  • 8

    Section #7 - Protein

    • 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
  • 9

    Section #8 - Fat

    • 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
  • 10

    Conclusion and Next Steps

    • Experiment Completion Attestation

    • Congrats! Here's what's next...

    • More resources for you

    • Before you go...
  • 11

    Bonus Section: Educational Requirements to Become A Food Scientist

    • Curriculum

    • Goals

    • What Do You Think?

    • Journaling Idea
  • 12

    Glossary

    • Glossary

Pricing Options

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