Food Science Course 1 An Overview

The Curious Cook: Gold Edition

In this course food scientist Dale Cox takes you through all the components of food, teaching you what they are and how they interact with one another. Get ready to accelerate your cooking and baking skills through what we call Edible Knowledge!

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4 Monthly Payments

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Course curriculum

1. Welcome to the course! START HERE
2. How to use this course
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. Why Do Food Companies Make Food Addictive?
6. EKCC: Lemon Meringue Pie
7. Optional: Thought Provoking Essay Question
8. Optional: Section 1 Review
9. Optional: Section 1 Test
1. Optional: Elements and the Periodic Table
2. Optional: Charges and Mass
3. Optional: Chemical Bonding and Bond Strength
4. Optional: Molecular Weight
5. Optional: Temperature, Mass, and Length Measurements
6. Optional: What Do You Think?
7. Optional: Thought Provoking Essay
8. Optional: Section 2 Review
9. Optional: 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. Optional: What Do You Think?
7. Optional: Thought Provoking Essay
8. Optional: Section 3 Review
9. Optional: 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. Optional: What Do You Think?
5. Optional: Thought Provoking Essay Question
6. Optional: Section 4 Review
7. Optional: 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 Activity Review- the important concept you see every day but never knew!
16. Water Experiment #3: Surface Tension - INTRODUCTION
17. Water Experiment #3: Surface Tension PROCEDURES
18. Water Experiment #3: Surface Tension - THE EDIBLE KNOWLEDGE
19. Water Experiment #4: Pepper, Water, and Soap INTRODUCTION
20. Water 2 Experiment #4: Classification of Stuff in Water PROCEDURES
21. Carbohydrates Experiment #4: Solution and Crystal Separation THE EDIBLE KNOWLEDGE
22. Water Activity Review- the important concept you see every day but never knew!
23. Water Experiment #5: Surface Tension and Temperature PROCEDURES
24. Water Experiment #5: Surface Tension and Temperature THE EDIBLE KNOWLEDGE
25. Water Experiment #5: Surface Tension and Temperature INTRODUCTION
26. Optional: What Do You Think?
27. Optional: Thought Provoking Essay
28. Optional: Section 5 Review
29. Optional: Section 5 Test
1. Water State
2. Boiling: Phase Transitions
3. Boiling: Hydrogen Bonding
4. Phase Transitions - A Little Deeper
5. Water 2 Experiment #1: Temperature of Ice Water INTRODUCTION
6. Water 2 Experiment #1: Temperature of Ice Water PROCEDURES
7. Water 2 Experiment #1: Temperature of Ice Water, THE EDIBLE KNOWLEDGE
8. Water 2 Experiment #2: Ice and Salt Again INTRODUCTION
9. Water 2 Experiment #2: Ice and Salt Again PROCEDURES
10. Water 2 Experiment #2: Ice and Salt Again THE EDIBLE KNOWLEDGE
11. Water 2 Experiment #3: The Damaging Effects of Ice Formation INTRODUCTION
12. Water 2 Experiment #3: The Damaging Effects of Ice Formation PROCEDURES
13. Water 2 Experiment #3: The Damaging Effects of Ice Formation THE EDIBLE KNOWLEDGE
14. Water 2 Experiment #4: Classification of Stuff in Water INTRODUCTION
15. Water 2 Experiment #4: Classification of Stuff in Water PROCEDURES
16. Water 2 Experiment #4: Classification of Stuff in Water THE EDIBLE KNOWLEDGE
17. Water 2 Experiment #5: Boiling Point and Water Solutions INTRODUCTION
18. Water 2 Experiment #5: Boiling Point and Water Solutions PROCEDURES
19. Water 2 Experiment #5: Boiling Point and Water Solutions THE EDIBLE KNOWLEDGE
20. Water 2 Experiment #6: Steam vs Boiling Water INTRODUCTION
21. Experiment #6: Steam vs Boiling Water PROCEDURES
22. Water 2 Experiment #6: Steam vs Boiling Water THE EDIBLE KNOWLEDGE
23. What Do You Think?
24. Thought Provoking Essay Question
25. Section 6 Test
1. Carbohydrate Science Overview
2. Carbohydrate Structure
3. Basic Sugar Properties
4. White Sugar - specifically, sucrose. Where does it come from?
5. Sucrose Solution Concentration - Making Candy!
6. Maillard Browning - what is it, and what is it's role in my food?
7. Starch Characteristics
8. Cornstarch - what is it, where does it come from, and what is it used for?
9. Hydrocolloids
10. Xanthan Gum - Sounds like a music group...what is it, and what is it doing in my food?
11. Vegetable Gums - Carob Bean, Locust Bean, Guar, and Tara Gums - what they are and why they're in my food!
12. EKCC: Candy Canes
13. Carbohydrates Experiment #1: Sucrose vs. Fructose PROCEDURES
14. Carbohydrates Experiment #1: Sucrose vs. Fructose INTRODUCTION
15. Carbohydrates Experiment #1: Sucrose vs. Fructose - The EDIBLE KNOWLEDGE
16. Carbohydrates Experiment #2: Cornstarch vs. Potato Starch INTRODUCTION
17. Carbohydrates Experiment #2: Cornstarch vs. Potato Starch PROCEDURES
18. Carbohydrates Experiment #2: Cornstarch vs. Potato Starch - THE EDIBLE KNOWLEDGE
19. Carbohydrates Experiment #3: Frozen Hydrated Cornstarch INTRODUCTION
20. Carbohydrates Experiment #3: Frozen Hydrated Cornstarch PROCEDURES
21. Carbohydrates Experiment #3: Frozen Hydrated Cornstarch THE EDIBLE KNOWLEDGE
22. Carbohydrates Experiment #4: Solution and Crystal Separation INTRODUCTION
23. Carbohydrates Experiment #4: Solution and Crystal Separation PROCEDURES
24. Carbohydrates Experiment #4: Solution and Crystal Separation THE EDIBLE KNOWLEDGE
25. Optional: What Do You Think?
26. Optional: Thought Provoking Essay
27. Optional: Section 7 Review
28. Optional: Section 7 Test
1. Protein Science Overview
2. Protein Basic Structure
3. Protein Denaturation
4. Enzymes Are Proteins
5. Protein Interaction
6. Animal Proteins
7. Meat Emulsions
8. EKCC: Bacon
9. Protein Experiment #1: Enzymes and Apple Browning INTRODUCTION
10. Protein Experiment #1: Enzymes and Apple Browning PROCEDURES
11. Protein Experiment #1: Enzymes and Apple Browning - THE EDIBLE KNOWLEDGE
12. Protein Experiment #2: Onions Can Make You Cry…or Not! INTRODUCTION
13. Protein Experiment #2: Onions Can Make You Cry…or Not! PROCEDURES
14. Protein Experiment #2: Onions Can Make You Cry…or Not! - THE EDIBLE KNOWLEDGE
15. Protein Experiment #3: Some Cooking Methods and Their Effects on Beef INTRODUCTION
16. Protein Experiment #3: Some Cooking Methods and Their Effects on Beef PROCEDURES
17. Protein Experiment #3: Some Cooking Methods and Their Effects on Beef - THE EDIBLE KNOWLEDGE
18. Protein Experiment #4: Boil Egg in Wax Paper Cup PROCEDURES
19. Protein Experiment #4: Boil Egg in Wax Paper Cup INTRODUCTION
20. Protein Experiment #4: Boil Egg in Wax Paper Cup THE EDIBLE KNOWLEDGE
21. Optional: What Do You Think?
22. Optional: Thought Provoking Essay
23. Optional: Section 8 Review
24. Optional: Section 8 Test
1. Fat Science Overview
2. Fat Structure
3. Fat's Role in Food: Functionality
4. Fat Storage and Shelf Life Considerations: Rancidity
5. Canola Oil
6. Oil Blends: why and how they are used
7. A good review: Fat Science - Lipids
8. EKCC: Potato Chips
9. Fat Experiment #1: Mayonnaise Separation INTRODUCTION
10. Fat Experiment #1: Mayonnaise Separation PROCEDURES
11. Fat Experiment #1: Mayonnaise Separation -THE EDIBLE KNOWLEDGE
12. Fat Experiment #2: Shortening Change of State INTRODUCTION
13. Fat Experiment #2: Shortening Change of State PROCEDURES
14. Fat Experiment #2: Shortening Change of State - THE EDIBLE KNOWLEDGE
15. Fat Experiment #3: Broken Emulsions INTRODUCTION
16. Fat Experiment #3: Broken Emulsions PROCEDURES
17. Fat Experiment #3: Broken Emulsions THE EDIBLE KNOWLEDGE
18. Fat Experiment #4: Water-in-Oil vs Oil-in-Water Emulsions INTRODUCTION
19. Fat Experiment #4: Water-in-Oil vs Oil-in-Water Emulsions PROCEDURES
20. Fat Experiment #4: Water-in-Oil vs Oil-in-Water Emulsions THE EDIBLE KNOWLEDGE
21. Optional: What Do You Think?
22. Optional: Thought Provoking Essay
23. Optional: Section 9 Review
24. Optional: Section 9 Test
1. Food Preservation Overview
2. Food Preservation Principles
3. Food Preservation Methods
4. Pressure Canning Pumpkin
5. Pasteurization - what it is and what it does
6. EKCC: Yogurt
7. Shelf Life - Microbial Spoilage
8. Shelf Life - Sterilization
9. Shelf Life - Fermentation
10. Shelf Life - Other Chemical Reactions
11. Food Preservation Experiment: Mold Growth, INTRODUCTION
12. Food Preservation Experiment: Mold Growth, PROCEDURES
13. Food Preservation Experiment: Mold Growth, THE EDIBLE KNOWLEDGE
14. Optional Section 10 Test
1. Resources available to you
1. Curriculum
2. Goals
3. What Do You Think?
1. Glossary of Terms

About this course

$995.00
185 lessons
8 hours of video content

The Curious Cook: Gold Edition

Pricing options

$995.00

4 Monthly Payments

Course curriculum

Welcome to the course!

Section #1 - Food Science Explains Why Food Does What It Does - Giving You Cooking Insights

Optional: Section #2 - A Science Primer

Section #3 - Food Processing - What Does That Mean Anyway?!

Section # 4- Proximate Analysis: How To Figure Out What's In My Food

Section #5 - Water 1

Section #6 - Water 2

Section #7 - Carbohydrates

Section #8 - Protein

Section #9 - Fat

Section #10- Food Preservation

Conclusion and Next Steps

Optional Bonus Section: Educational Requirements to Become A Food Scientist

Glossary

About this course