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Course curriculum

    1. FOUNDATION: Food Science Explains Why Food Does What It Does

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

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

    4. FOUNDATION: Why Do Food Companies Make Food Addictive?

    5. EXTRA: Burning Bridges - and Me With A Beard!

    6. PRACTICE: (EKCC: Lemon Meringue Pie

    7. PRACTICE: Thought Provoking Essay Question

    8. PRATICE: Section 1 Quiz

    1. FOUNDATION: What Is Processed Food and Should I Eat Things I Can't Pronounce?

    2. FOUNDATION: A Commercially Processed Food Example: Frosted Shredded Wheat

    3. PRACTICE: EKCC, GMO's

    4. PRACTICE: What Do You Think?

    5. PRACTICE: Thought Provoking Essay

    6. PRACTICE: Section 3 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. 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

About this course

  • $1,395.00
  • 166 lessons
  • 8 hours of video content