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Welcome to the course! START HERE
How to use this course
Items Needed for the Experiments
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
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
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
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
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
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
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
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
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
Resources available to you
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Curriculum
Goals
What Do You Think?
Glossary
