Food Science Course 2: Water

The second course in the series, Water has 18 experiments that reinforce many newly introduced food science principles. Food Science Course 1: An Overview, is a prerequisite. 1 (one) year access to the course.

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Course description

This second course in the Edible Knowledge Online series goes deep into exploring water. This course includes presentations on properties, solutions and dispersions, water activity, boiling and steam, and ice. The 18 included experiments are not just fun and engaging but are also designed to promote deep thinking and develop problem-solving skills. It is our hope at Beakers & Bricks that you will thoroughly enjoy learning about food science...

Knowledge that is truly Edible!

Note: You will have access for 2 years after purchase.

Course curriculum

1. A message from the instructor
2. How to use this course
3. Items Needed & Proposed Schedule
1. Basic Structure
2. Surface Tension
3. Solvent Functions
4. Water Phases
5. Water Density and Mass
6. The Role Water Plays in Food
7. Properties Experiment #1: Surface Tension - INTRODUCTION
8. Properties Experiment #1: Surface Tension PROCEDURES
9. Properties Experiment #1: Surface Tension - THE EDIBLE KNOWLEDGE
10. Properties Experiment #2: Surface Tension and Temperature INTRODUCTION
11. Properties Experiment #2: Surface Tension and Temperature PROCEDURES
12. Properties Experiment #2: Surface Tension and Temperature THE EDIBLE KNOWLEDGE
13. Properties Experiment #3: Pepper, Water, and Soap INTRODUCTION
14. Properties Experiment #3: Pepper, Water, and Soap PROCEDURES
15. Properties Experiment #3: Pepper, Water, and Soap THE EDIBLE KNOWLEDGE
16. What Do You Think?
17. Journaling Idea
18. Section Review
19. Section 1 Test
1. Nature of the Particle
2. Solutions: Colligative Properties
3. Sucrose Solution Concentration - Making Candy!
4. Solutions: Suspensions and Dispersions
5. Homogenization - what it is, what it does, and why it's done (including what milk is made of)
6. Meringue - an egg science wonder!
7. Stuff Experiment #1: Classification of Stuff in Water INTRODUCTION
8. Stuff Experiment #1: Classification of Stuff in Water PROCEDURES
9. Stuff Experiment #1: Classification of Stuff in Water THE EDIBLE KNOWLEDGE
10. Stuff Experiment #2: Boiling Point and Water Solutions INTRODUCTION
11. Stuff Experiment #2: Boiling Point and Water Solutions PROCEDURES
12. Stuff Experiment #2: Boiling Point and Water Solutions THE EDIBLE KNOWLEDGE
13. Stuff Experiment #3: Solution and Crystal Separation INTRODUCTION
14. Stuff Experiment #3: Solution and Crystal Separation PROCEDURES
15. Stuff Experiment #3: Solution and Crystal Separation THE EDIBLE KNOWLEDGE
16. Stuff Experiment #4: Broken Emulsions INTRODUCTION
17. Stuff Experiment #4: Broken Emulsions PROCEDURES
18. Stuff Experiment #4: Broken Emulsions THE EDIBLE KNOWLEDGE
19. Stuff Experiment #5: Water-in-Oil vs Oil-in-Water Emulsions INTRODUCTION
20. Stuff Experiment #5: Water-in-Oil vs Oil-in-Water Emulsions PROCEDURES
21. Stuff Experiment #5: Water-in-Oil vs Oil-in-Water Emulsions THE EDIBLE KNOWLEDGE
22. What Do You Think?
23. Journaling Idea
24. Section 2 Review
25. Section 2 Test
1. Water Activity Defined
2. Water Activity - the important concept you see every day but never knew!
3. Water State
4. Shelf Life - Microbial Spoilage
5. Shelf Life - Sterilization
6. Shelf Life - Fermentation
7. Shelf Life - Other Chemical Reactions
8. Water Activity Experiment #1, Water Activity and Moisture Balance, INTRODUCTION
9. Water Activity Experiment #1, Water Activity and Moisture Balance, PROCEDURES
10. Water Activity Experiment #1, Water Activity and Moisture Balance, THE EDIBLE KNOWLEDGE
11. Water Activity Experiment #2, Tortilla Flexibility, INTRODUCTION
12. Water Activity Experiment #2, Tortilla Flexibility, PROCEDURES
13. Water Activity Experiment #2, Tortilla Flexibility: THE EDIBLE KNOWLEDGE
14. Water Activity Experiment #3, Mold Growth: INTRODUCTION
15. Water Activity Experiment #3, Mold Growth: PROCEDURES
16. Water Activity Experiment #3, Mold Growth: THE EDIBLE KNOWLEDGE
17. What Do You Think?
18. Journaling Idea
19. Section 3 Review
20. Section 3 Test
1. Boiling Defined
2. Boiling: Phase Transitions
3. Boiling: Hydrogen Bonding
4. Phase Transitions - A Little Deeper
5. Steam Quality
6. Relative Humidity vs. Dew Point
7. Boiling Experiment #1: Boiling Point and Water Solutions INTRODUCTION
8. Boiling Experiment #1: Boiling Point and Water Solutions PROCEDURES
9. Boiling Experiment #1: Boiling Point and Water Solutions THE EDIBLE KNOWLEDGE
10. Boiling Experiment #2: Steam vs Boiling Water INTRODUCTION
11. Boiling Experiment #2: Steam vs Boiling Water PROCEDURES
12. Boiling Experiment #2: Steam vs Boiling Water THE EDIBLE KNOWLEDGE
13. Boiling Experiment #3: Boil Egg in Wax Paper Cup INTRODUCTION
14. Boiling Experiment #3: Boil Egg in Wax Paper Cup PROCEDURES
15. Boiling Experiment #3: Boil Egg in Wax Paper Cup THE EDIBLE KNOWLEDGE
16. What Do You Think?
17. Journaling Idea
18. Section 4 Review
19. Section 4 Test
1. Density Changes
2. Implications in Food: Ice Formation and Ice
3. Implications in Food: Unexpected Chemistry and Damage to Fresh Foods
4. Implications in Food: Freezer Burn
5. Freezing Experiment #1: Temperature of Ice Water INTRODUCTION
6. Freezing Experiment #1: Temperature of Ice Water PROCEDURES
7. Freezing Experiment #1: Temperature of Ice Water, THE EDIBLE KNOWLEDGE
8. Freezing Experiment #2: Ice and Salt Again INTRODUCTION
9. Freezing Experiment #2: Ice and Salt Again PROCEDURES
10. Freezing Experiment #2: Ice and Salt Again THE EDIBLE KNOWLEDGE
11. Freezing Experiment #3: The Damaging Effects of Ice Formation INTRODUCTION
12. Freezing Experiment #3: The Damaging Effects of Ice Formation PROCEDURES
13. Freezing Experiment #3: The Damaging Effects of Ice Formation THE EDIBLE KNOWLEDGE
14. Freezing Experiment #4: Frozen Hydrated Cornstarch INTRODUCTION
15. Freezing Experiment #4: Frozen Hydrated Cornstarch PROCEDURES
16. Freezing Experiment #4: Frozen Hydrated Cornstarch THE EDIBLE KNOWLEDGE
17. What Do You Think?
18. Journaling Idea
19. Section 5 Test
1. End of Course Review
2. Conclusion and Next Steps
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. Science Primer Review
9. Science Primer Test
1. General Resources
1. Pictures and Illustration Attributions
1. Glossary
2. Implications in Food: Syneresis

About this course

$199.00
120 lessons
0.5 hours of video content