Food science basics session 1 slides
- 1. FoodCrumbles.com Food Science Basics Session 1: Introduction
- 2. 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? 2
- 3. FoodCrumbles.com 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? 3
- 4. 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 4
- 5. FoodCrumbles.com 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 5
- 6. FoodCrumbles.com 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? 6
- 7. FoodCrumbles.com Food Science disciplines Therefore, we will split the science in 3 different disciplines in this course: 7 Food Science Study the science of food. Food Chemistry e.g. color of oranges, browning of bananas and bread Food Microbiology yeasts & fermentation, Salmonella & chicken, moulds on tomatoes Food Physics Water activity of food, phase transformations (gas to liquid to sold), foams (chocolate mousse)
- 8. FoodCrumbles.com 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 8
- 9. FoodCrumbles.com 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. 9