Food science basics session 1 slides
Transcript of Food science basics session 1 slides
FoodCrumbles.com
Ready, to immerse yourself in the world of food science?
• Ever wondered why bananas turn brown?
• Never sure which microorganisms in food can be harmful?
• Ever wondered why your chocolate mousse stays light and fluffy?
• Ever wondered why your pancake batter rises and forms air bubbles when baked?
• Never understood why your newly developed product changes color?
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You’re at the right place
• Food Science Basics will:• Cover the very basics of food science
• Give an introduction on food chemistry, food physics and food microbiology
• Get your interest for a better understanding of food rolling!
• For whom you ask?
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FoodCrumbles.com
For who has this course been developed?
• Food Professionals without a background in food science – who want to learn more about the chemistry, physics and microbiology of food.
• Food Bloggers – who want to improve their understanding in food in order to develop better recipes and help their readers
• Chefs – who want to step up their game and understand why certain recipes work whereas others don’t
• (High school) students – who want to see what their science knowledge can be used for
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Content
• Session 1: Introduction
• Session 2: Food Chemistry Basics• Atoms & molecules
• Session 3: Food Chemistry Chemical reactions• Transformations of molecules, pH
• Session 4: Food Physics• Water activity, foams, emulsions
• Session 5: Food Microbiology• Pathogenic microorganisms, fermentation basics
• Session 6: Close-out, applying our knowledge
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Let’s get going!
Assignment 1 – Read: What is Food Science?
Food is so complex, there are a lot of things to study. Just think about broccoli:
• Why is it green?
• How come the color changes during cooking and storage?
• Why does broccoli taste like broccoli? Which molecules make up the taste?
• What happens when you freeze broccoli?
• What happens when broccoli starts to rot?
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Food Science disciplines
Therefore, we will split the science in
3 different disciplines in this course:
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Food ScienceStudy the science of
food.
Food Chemistry
e.g. color of oranges,
browning of bananas and
bread
Food Microbiology
yeasts & fermentation, Salmonella &
chicken, mouldson tomatoes
Food Physics
Water activity of food, phase
transformations (gas to liquid to sold), foams (chocolate
mousse)
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Food Science disciplines
Assignment 2 - Read: The introduction of the three disciplines:
• Food Chemistry (if you want, have a look here as well!)
• Food Physics
• Food Microbiology
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Test your knowledge
• This very brief introduction should give you a feel for the food science basics.
• In the next 5 sessions we will dive into the details of the identified disciplines.
Be sure to take the test to determine whether you’ve understand everything correctly on the official course page: foodcrumbles.teachable.com.
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