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  • Food Science
Burn a Peanut
Conditions of Use:
Remix and Share
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In this activity, learners burn a peanut, which produces a flame that can be used to boil away water and count the calories contained in the peanut. Learners use a formula to calculate the calories in a peanut and then differentiate between food calories and physicist calories as well as calories and joules.

Subject:
Physical Science
Material Type:
Activity/Lab
Provider:
Exploratorium
Author:
Don Rathjen
Paul Doherty
The Exploratorium
Date Added:
10/31/2000
Chemistry of Cooking
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People around the world are fascinated about the preparation of food for eating. There are countless cooking books, TV shows, celebrity chefs and kitchen gadgets that make cooking an enjoyable activity for everyone. The chemistry of cooking course seeks to understand the science behind our most popular meals by studying the behavior of atoms and molecules present in food. This book is intended to give students a basic understanding of the chemistry involved in cooking such as caramelization, Maillard reaction, acid-base reactions, catalysis, and fermentation. Students will be able to use chemistry language to describe the process of cooking, apply chemistry knowledge to solve questions related to food, and ultimately create their own recipes.

Subject:
Culinary Arts
Chemistry
Material Type:
Textbook
Author:
Sorangel Rodriguez-Velazquez
Date Added:
01/01/2016
Food Science, Dietetics and Nutrition Model
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The Food Science, Dietetics, and Nutrition Pathway focuses on three specializations centered on the science of food in food prepartation and development and its relationship to the health and well-being of individuals. Students pursuing this career pathway learn observational and analytical skills in food safety and sanitation; the chemistry of food; chemical and biological processes; functional and nutritional components of food; sensory evaluation; guidelines for a healthy diet; the psychology of food and eating; specialized diet planning; food production and processing; and packaging and product development.

Subject:
Nutrition
Material Type:
Full Course
Lesson Plan
Provider:
Butte County Office of Education
Provider Set:
CTE Online
Date Added:
07/15/2013
Goodness Gracious! Great Balls of Gluten!
Conditions of Use:
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This is an activity about a very important ingredient in most baked goods - gluten! Why is gluten so important? Without it, there would be nothing to hold the gas that makes bread rise. Learners will experiment with different types of flour to get a feel for gluten, and discover why using different flours can lead to such different results in the kitchen.

Subject:
Chemistry
Material Type:
Activity/Lab
Provider:
Exploratorium
Author:
Don Rathjen
Exploratorium
National Science Foundation
The Exploratorium
Date Added:
10/31/2012
Healthy Eating Advice Video Project
Conditions of Use:
No Strings Attached
Rating

This is a lesson in which students use prior scientific knowledge as well as 21st century skills to create a short video explaining the school's healthy eating policy as well as its scientific underpinnings.  It is designed as a method of group assessment at the end of the topic of food science.

Subject:
Life Science
Biology
Material Type:
Lesson Plan
Author:
Feargal Máirtín
Date Added:
09/07/2018
Sustainable consumption: Reworking the Western Diet
Rating

TED Studies, created in collaboration with Wiley, are curated video collections — supplemented by rich educational materials — for students, educators and self-guided learners. In Reworking the Western Diet, speakers examine how that diet — processed, high in refined sugars, and heavy in corn, soy, meat and dairy — is making us and the environment sick. These TED Talks blaze the trail to sustainable farming and a more sensible diet. 

Subject:
Nutrition
Material Type:
Lecture
Reading
Teaching/Learning Strategy
Provider:
TED
Provider Set:
TED Studies
Author:
Allison Mountjoy
Amy Bentley
Boaz Hillebrand
Michael Bulger
Stephanie Rogus
Date Added:
01/06/2017
Virtual Labs: Acidifying Salsa
Rating

Adding acidic ingredients is an important way to protect foods from dangerous toxins produced by organisms like C. botulinum, a microbe that is common and harmless in the environment but deadly when sealed with food in a jar. In the lab, testing the pH of a substance (how acidic or basic it is) provides important information for ensuring food safety. This module introduces users to proper sampling techniques when testing pH and explains how adjusting a food’s acidity can keep it safe from C. bot. Virtual Labs – Acidifying Salsa familiarizes the user with food science lab equipment and teaches standard techniques for sampling. The interactive animation guides the user through theory and practice of adjusting pH, so they will have familiarity with the equipment and procedures when encountered in a real lab.

Material Type:
Activity/Lab
Interactive
Simulation
Provider:
Learning Games Lab
Author:
NMSU Learning Games Lab
Date Added:
07/15/2015
Virtual Labs: Controlling Water Activity
Rating

The concept of water activity is important to food preservation. When water activity is less than 0.6, almost all microbes, including bacteria, molds, and yeasts, stop growing. Vegetables are usually dried even further, to water activity of 0.3 or 0.2, for quality and storage. Virtual Labs – Controlling Water Activity in Food explores a traditional method of preserving corn by drying. In this virtual laboratory, learners test water activity levels of dried corn and explore how they change under three different storage environments. The interactive animation guides users through the theory and practice of sampling a food product, using a water activity meter, and setting up replicates, to build familiarity with concepts and procedures used in real food science labs. Before beginning this lab, it may be useful to complete Virtual Labs – Understanding Water Activity.

Material Type:
Activity/Lab
Interactive
Lecture
Simulation
Provider:
Learning Games Lab
Author:
NMSU Learning Games Lab
Date Added:
07/16/2015
Virtual Labs: Understanding Water Activity
Rating

Moist foods – like fresh fruit or raw meat – often have high water activity and spoil quickly. But some foods that seem moist – like jam or pepperoni – don’t spoil as quickly. Why is this? All living things need water to survive. Enzymes and chemical reactions also require water. If water activity is less than 0.6, almost all microbes, including bacteria, molds, and yeasts, stop growing. This means that food can be preserved against spoilage by lowering its water activity – whether by evaporating water away or binding it up. Virtual Labs – Understanding Water Activity familiarizes the user with food science lab equipment and standard techniques for measuring water activity. The interactive animation guides the user through both theory and practice, preparing them for experiences in a real lab. Complete this lab first, then follow up with Virtual Labs – Controlling Water Activity.

Material Type:
Activity/Lab
Interactive
Simulation
Provider:
Learning Games Lab
Author:
NMSU Learning Games Lab
Date Added:
07/16/2015