Food Science Course 1 An Overview

Intro to Food Science: 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. 1 (one) year access to the course.

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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, 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®! One year access.

Food Science Course 1

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Course curriculum

1. A message from the instructor
2. How to use this course
3. Items Needed & Proposed Schedules
1. Glossary
1. What is Food Science?
2. Food Science Career Options
3. The Author’s Career in the Food Industry
4. What Do You Think?
5. Journaling Idea
6. Section 1 Review
7. Section 1 Test
8. Section 1 Test - Longer
1. Elements and the Periodic Table
2. Charges and Mass
3. Chemical Bonding and Bond Strength
4. Molecular Weight
5. Temperature, Mass, and Length Measurements
6. What Do You Think?
7. Journaling Idea
8. Section 2 Review
9. Section 2 Test
10. Section 2 Test - Longer
1. Processed Food
2. My Philosophy
3. An Example of a Commercially Processed Food
4. What Do You Think?
5. Journaling Idea
6. Section 3 Review
7. Section 3 Test
8. Section 3 Test - Longer
1. The Five Basic Components of all Food
2. Measuring Water, Carbohydrates, Protein, Fat, and Ash
3. The Nutrition Facts Food Label
4. What Do You Think?
5. Journaling Idea
6. Section 4 Review
7. Section 4 Test
8. Section 4 Test - Longer
1. Overview
2. Bipolar in Nature
3. Water Activity
4. Water Density
5. The Formation of Ice
6. Water Experiment #1: Water Activity and Moisture Balance INTRODUCTION
7. Water Experiment #1: Water Activity and Moisture Balance PROCEDURES
8. Water Experiment #1: Water Activity and Moisture Balance Discussion - THE EDIBLE KNOWLEDGE
9. Water Experiment #2: Crystal Density INTRODUCTION
10. Water Experiment #2: Crystal Density PROCEDURES
11. Water Experiment #2: Crystal Density -The EDIBLE KNOWLEDGE
12. What Do You Think?
13. Journaling Idea
14. Section 5 Review
15. Section 5 Test
16. Section 5 Test - Longer
1. Overview
2. Carbohydrate Structure
3. Basic Sugar Properties
4. Starch Characteristics
5. Carbohydrates Experiment #1: Sucrose vs. Fructose INTRODUCTION
6. Carbohydrates Experiment #1: Sucrose vs. Fructose PROCEDURES
7. Carbohydrates Experiment #1: Sucrose vs. Fructose - The EDIBLE KNOWLEDGE
8. Carbohydrates Experiment #2: Cornstarch vs. Potato Starch INTRODUCTION
9. Carbohydrates Experiment #2: Cornstarch vs. Potato Starch PROCEDURES
10. Carbohydrates Experiment #2: Cornstarch vs. Potato Starch - THE EDIBLE KNOWLEDGE
11. What Do You Think?
12. Journaling Idea
13. Section 6 Review
14. Section 6 Test
15. Section 6 Test - Longer
1. Overview
2. Structure
3. Denaturation
4. Enzymes
5. Protein Interaction
6. Animal Proteins
7. Protein Experiment #1: Enzymes and Apple Browning INTRODUCTION
8. Protein Experiment #1: Enzymes and Apple Browning PROCEDURES
9. Protein Experiment #1: Enzymes and Apple Browning - THE EDIBLE KNOWLEDGE
10. Protein Experiment #2: Onions Can Make You Cry…or Not! INTRODUCTION
11. Protein Experiment #2: Onions Can Make You Cry…or Not! PROCEDURES
12. Protein Experiment #2: Onions Can Make You Cry…or Not! - THE EDIBLE KNOWLEDGE
13. Protein Experiment #3: Some Cooking Methods and Their Effects on Beef INTRODUCTION
14. Protein Experiment #3: Some Cooking Methods and Their Effects on Beef PROCEDURES
15. Protein Experiment #3: Some Cooking Methods and Their Effects on Beef - THE EDIBLE KNOWLEDGE
16. What Do You Think?
17. Journaling Idea
18. Section 7 Review
19. Section 7 Test
20. Section 7 Test - Longer
1. Overview
2. What is Fat?
3. Fat’s Role in Food: Functionality
4. Storage and Shelf Life Considerations: Rancidity
5. Fat Experiment #1: Mayonnaise Separation INTRODUCTION
6. Fat Experiment #1: Mayonnaise Separation PROCEDURES
7. Fat Experiment #1: Mayonnaise Separation -THE EDIBLE KNOWLEDGE
8. Fat Experiment #2: Shortening Change of State INTRODUCTION
9. Fat Experiment #2: Shortening Change of State PROCEDURES
10. Fat Experiment #2: Shortening Change of State - THE EDIBLE KNOWLEDGE
11. What Do You Think?
12. Journaling Idea
13. Section 8 Review
14. Section 8 Test
15. Section 8 Test - Longer
1. Experiment Completion Attestation
2. Congrats! Here's what's next...
3. More resources for you
4. Before you go...
1. Curriculum
2. Goals
3. What Do You Think?
4. Journaling Idea

About this course

$120.00
112 lessons
0.5 hours of video content

Intro to Food Science: An Overview

Pricing options

$120.00

2 x $60.00

Course Description and Options

Course curriculum

Welcome to the course!

Glossary

Section #1 - Food Science Basics

Section #2 - A Science Primer

Section #3 - Food Processing and Food Preservation

Section #4 - Proximate Analysis

Section #5 - Water

Section #6 - Carbohydrates

Section #7 - Protein

Section #8 - Fat

Conclusion and Next Steps

Bonus Section: Educational Requirements to Become A Food Scientist

About this course