Pricing options

Course curriculum

  • 1

    Welcome to the course!

    • Welcome to the course! START HERE

    • How to use this course

    • Items Needed for the Experiments

  • 2

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

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

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

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

    • Burning Bridges - and Me With A Beard!

    • Why Do Food Companies Make Food Addictive?

    • EKCC: Lemon Meringue Pie

    • Optional: Thought Provoking Essay Question

    • Optional: Section 1 Review

    • Optional: Section 1 Test

  • 3

    Optional: Section #2 - A Science Primer

    • Optional: Elements and the Periodic Table

    • Optional: Charges and Mass

    • Optional: Chemical Bonding and Bond Strength

    • Optional: Molecular Weight

    • Optional: Temperature, Mass, and Length Measurements

    • Optional: What Do You Think?

    • Optional: Thought Provoking Essay

    • Optional: Section 2 Review

    • Optional: Section 2 Test

  • 4

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

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

    • Mystery Ingredients...Explained!

    • A Commercially Processed Food Example: Frosted Shredded Wheat

    • My Food Philosophy

    • EKCC: GMO's & Sandwich Cookies (Like Oreo® cookies)

    • Optional: What Do You Think?

    • Optional: Thought Provoking Essay

    • Optional: Section 3 Review

    • Optional: Section 3 Test

  • 5

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

    • The Five Basic Components of Food

    • Proximate Analysis: Measuring Water, Carbohydrates, Protein, Fat, and Ash

    • The Nutrition Facts Label

    • EKCC: Hot Dogs

    • Optional: What Do You Think?

    • Optional: Thought Provoking Essay Question

    • Optional: Section 4 Review

    • Optional: Section 4 Test

  • 6

    Section #5 - Water

    • Water Science: An Overview

    • Bipolar Nature & Hydrogen Bonds

    • Water Activity

    • The Formation of Ice & Hydrogen Bonds

    • Colligative Properties? And, Stuff in Water

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

    • EKCC: Ice Cream, A Great Example

    • Water Experiment #1: Water Activity and Moisture Balance INTRODUCTION

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

    • Water Experiment #1: Water Activity and Moisture Balance PROCEDURES

    • Water Experiment #2: Crystal Density INTRODUCTION

    • Water Experiment #2: Crystal Density -The EDIBLE KNOWLEDGE

    • Water Experiment #2: Crystal Density PROCEDURES

    • Optional: What Do You Think?

    • Optional: Though Provoking Essay

    • Optional: Section 5 Review

    • Optional: Section 5 Test

  • 7

    Section #6 - Carbohydrates

    • Carbohydrate Science Overview

    • Carbohydrate Structure

    • Basic Sugar Properties

    • White Sugar - specifically, sucrose. Where does it come from?

    • Maillard Browning - what is it, and what is it's role in my food?

    • Starch Characteristics

    • Cornstarch - what is it, where does it come from, and what is it used for?

    • EKCC: Candy Canes & Caramels

    • Carbohydrates Experiment #1: Sucrose vs. Fructose PROCEDURES

    • Carbohydrates Experiment #1: Sucrose vs. Fructose INTRODUCTION

    • Carbohydrates Experiment #1: Sucrose vs. Fructose - The EDIBLE KNOWLEDGE

    • Carbohydrates Experiment #2: Cornstarch vs. Potato Starch INTRODUCTION

    • Carbohydrates Experiment #2: Cornstarch vs. Potato Starch PROCEDURES

    • Carbohydrates Experiment #2: Cornstarch vs. Potato Starch - THE EDIBLE KNOWLEDGE

    • Optional: What Do You Think?

    • Optional: Thought Provoking Essay

    • Optional: Section 6 Review

    • Optional: Section 6 Test

  • 8

    Section #7 - Protein

    • Protein Science Overview

    • Protein Basic Structure

    • Protein Denaturation

    • Enzymes Are Proteins

    • Protein Interaction

    • Animal Proteins

    • EKCC: Roast Turkey and Bacon

    • Protein Experiment #1: Enzymes and Apple Browning PROCEDURES

    • Protein Experiment #1: Enzymes and Apple Browning INTRODUCTION

    • Protein Experiment #1: Enzymes and Apple Browning - THE EDIBLE KNOWLEDGE

    • Protein Experiment #2: Onions Can Make You Cry…or Not! INTRODUCTION

    • Protein Experiment #2: Onions Can Make You Cry…or Not! PROCEDURES

    • Protein Experiment #2: Onions Can Make You Cry…or Not! - THE EDIBLE KNOWLEDGE

    • Protein Experiment #3: Some Cooking Methods and Their Effects on Beef INTRODUCTION

    • Protein Experiment #3: Some Cooking Methods and Their Effects on Beef PROCEDURES

    • Protein Experiment #3: Some Cooking Methods and Their Effects on Beef - THE EDIBLE KNOWLEDGE

    • Optional: What Do You Think?

    • Optional: Thought Provoking Essay

    • Optional: Section 7 Review

    • Optional: Section 7 Test

  • 9

    Section #8 - Fat

    • Fat Science Overview

    • What is Fat?

    • Fat's Role in Food: Functionality

    • Fat Storage and Shelf Life Considerations: Rancidity

    • EKCC: Donuts!

    • Fat Experiment #1: Mayonnaise Separation INTRODUCTION

    • Fat Experiment #1: Mayonnaise Separation PROCEDURES

    • Fat Experiment #1: Mayonnaise Separation -THE EDIBLE KNOWLEDGE

    • Fat Experiment #2: Shortening Change of State INTRODUCTION

    • Fat Experiment #2: Shortening Change of State PROCEDURES

    • Fat Experiment #2: Shortening Change of State - THE EDIBLE KNOWLEDGE

    • Optional: What Do You Think?

    • Optional: Thought Provoking Essay

    • Optional: Section 8 Review

    • Optional: Section 8 Test

  • 10

    Section #9- Food Preservation

    • Food Preservation Overview

    • Thermally Preserved Foods - Sealed Containers Like Cans and Bottles

    • Frozen Foods

    • Fermented Foods

    • Dry Foods Like Cereal and Potato Chips

    • Refrigerated Foods

    • EKCC: Hot Dogs & Cow Milk

  • 11

    Conclusion and Next Steps

    • Resources available to you

    • Please let me know what you think about this course

  • 12

    Optional Bonus Section: Educational Requirements to Become A Food Scientist

    • Curriculum

    • Goals

    • What Do You Think?

  • 13

    Glossary

    • Glossary