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Course curriculum

    1. Welcome to the course! START HERE

    1. What is Food Science, and How Can It Help Me Improve My Cooking Skills?

    2. What Food Scientists Do & How That Helps Me At The Grocery Store

    3. My Career In The Food Industry - An Example of One Food Scientist's Journey

    4. Burning Bridges - and Me With A Beard!

    5. EKCC: Bacon

    6. Journaling Idea

    7. Section 1 Review

    8. 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. What Is Processed Food and Should I Eat Things I Can't Pronounce?

    2. Mystery Ingredients...Explained!

    3. A Commercially Processed Food Example: Frosted Shredded Wheat

    4. My Food Philosophy

    5. EKCC: GMO's

    6. What Do You Think?

    7. Journaling Idea

    8. Section 3 Review

    9. Section 3 Test

    1. The Five Basic Components of Food

    2. Proximate Analysis: Measuring Water, Carbohydrates, Protein, Fat, and Ash

    3. The Nutrition Facts Label

    4. What Do You Think?

    5. Journaling Idea

    6. Section 4 Review

    7. Section 4 Test

    1. Water Science: An Overview

    2. Bipolar Nature & Hydrogen Bonds

    3. Water Activity

    4. Solutions, Colloidal Dispersions, Suspensions, and Colligative Properties: Stuff in Water

    5. The Formation of Ice & Hydrogen Bonds

    6. Phase Changes - This Is Really Cool Stuff, And The Pun Is Intended!

    7. Dew Point vs. Relative Humidity

    8. EKCC: Ice Cream, A Great Example

    9. Water Experiment #1: Water Activity and Moisture Balance INTRODUCTION

    10. Water Experiment #1: Water Activity and Moisture Balance PROCEDURES

    11. Water Experiment #1: Water Activity and Moisture Balance Discussion - THE EDIBLE KNOWLEDGE

    12. Water Experiment #2: Crystal Density INTRODUCTION

    13. Water Experiment #2: Crystal Density PROCEDURES

    14. Water Experiment #2: Crystal Density -The EDIBLE KNOWLEDGE

    15. Water Experiment #3: Surface Tension - INTRODUCTION

    16. Water Experiment #3: Surface Tension PROCEDURES

    17. Water Experiment #3: Surface Tension - THE EDIBLE KNOWLEDGE

    18. Water Experiment #4: Pepper, Water, and Soap INTRODUCTION

    19. Water Experiment #4: Pepper, Water, and Soap PROCEDURES

    20. Water Experiment #4: Pepper, Water, and Soap THE EDIBLE KNOWLEDGE

    21. Water Activity Review- the important concept you see every day but never knew!

    22. Water Experiment #5: Surface Tension and Temperature INTRODUCTION

    23. Water Experiment #5: Surface Tension and Temperature PROCEDURES

    24. Water Experiment #5: Surface Tension and Temperature THE EDIBLE KNOWLEDGE

    25. What Do You Think?

    26. Journaling Idea

    27. Section 5 Review

    28. 5 Test

About this course

  • $997.00
  • 182 lessons
  • 8 hours of video content