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Food Science Experiments: Why Is Food Science Important?

5 minutes 34 seconds

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A food science professor discusses the chemistry and physics of food preparation and cooking. She also gives an overview of a food science laboratory and its equipment.

Media Details

Runtime: 5 minutes 34 seconds

Topic: Home and Family, Science
Subtopic: Chemistry, Food, Science Methods
Grade/Interest Level: 10 - 12
Standards:

Release Year: 2010
Producer/Distributor: Learning ZoneXpress
Series: Food Science Experiments
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Food Science Experiments Lesson Guide

Milk, ice cream, butter, ranch dressing. Caption: These are all oil-and-water mixtures that don't separate:

Person marking a spot near the lip of a round plastic container. Caption: Combine 1 pound of sugar with 1/2 gallon of water

Measuring cup with 350ml of popcorn. The soft starch inside the popcorn becomes inflated and spills out.

People standing side by side in a line. Caption: Step 3. Pass Potato 2 around room for all students to handle. Place in a resealable plastic bag (slightly moist) and set aside.

Person stirring a white liquid in a large pot. Caption: While we're waiting for that to heat,

Three people standing. One person is chewing something. Caption: Step 3. When you unplug your nose, you should experience the flavor of mint as it rushes through the olfactory nerve.

Blocks of cheese, loaf of bread, and pickles in a jar. Caption: That's interesting because that's on the nutrition labels.