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Food Science BasicsSession 1: Introduction

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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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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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