Food Science Course 1 An Overview

Food Science Course 1: An Overview, with Print Workbook

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.

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$322.00

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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®! Note: You will have access for 2 years after purchase, extensions available. This course also includes Introduction to Food Science: An Overview, a closely related print course.

Food Science Course 1

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Course curriculum

1. How to get your book
2. A message from the instructor
3. How to use this course
4. Items Needed
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
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
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
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
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
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
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
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
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
1. Glossary

About this course

$322.00
105 lessons
0.5 hours of video content