Authors: Carol Byrd-Bredbenner, PhD

The Food Science Experiments Manual features labs to aid student discovery of the science behind changes in food during preparation and storage. Pages can be printed on demand for assignment, or students can complete their assignments online using embedded form fields and then print or e-mail the responses for grading.

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Table of Contents

Abbreviated Contents

Nutrition & Wellness for Life, 5th Edition, Food Science Experiments Manual

• Front Matter
• Part 1 Getting Started
• • Studying Science and Food
  • 1 - Setting Up a Taste Test
  • 2 - Measuring Liquid and Dry Foods
  • 3 - Calibrating a Thermometer
• Part 2 Food Storage and Safety
• • 4 - Oxidative Rancidity
  • 5 - Odor Transfer in Refrigerated Foods
  • 6 - Storage of Dry Grain Foods
  • 7 - Preserving Nutrients During Storage
  • 8 - Measuring Danger Zone Temperatures
• Part 3 Food Preparation Techniques
• • 9 - Preserving Nutrients During Cooking
  • 10 - Effect of Cooking Temperature and Food Surface Area on Cooking Time
  • 11 - Comparing Boiling, Simmering, and Poaching
  • 12 - Effect of Cooking Time on Quality of Microwaved Foods
  • 13 - Fat Melting Point
  • 14 - Effects on Crystal Formation
• Part 4 Science and Preparation of Baked Goods
• • 15 - The Maillard Reaction
  • 16 - Effect of Oven Temperature on Quality of Baked Goods
  • 17 - Action of Leavening Agents
  • 18 - Effect of Fats on Quality of Baked Goods
  • 19 - Effect of Mixing on Quick Bread Quality
  • 20 - Effect of Flour Type on Quick Bread Quality
  • 21 - Effect of Cooking Time and Conditions on Pasta Quality
• Part 5 Science and Preparation of Fruits and Vegetables
• • 22 - Conversion of Starch to Sugar
  • 23 - Enzymatic Browning
  • 24 - Effect of Liquid and Gelatin on Gel Firmness
  • 25 - Effect of Heat on Enzyme Action
  • 26 - Effect of Cooking Method on Vegetables
  • 27 - Effect of Sugar on Cooked Fruits
• Part 6 Science and Preparation of Milk and Dairy Products
• • 28 - Making Cultured Dairy Products
  • 29 - Cheese Making
  • 30 - Effect of Heat on Cheese
  • 31 - Effect of Ingredients and Freezing Method on Ice Cream Quality
  • 32 - Coalescing Fat Droplets in Cream
• Part 7 Science and Preparation of Meats
• • 33 - Effect of Beef Grade on Texture, Flavor, and Fat Content
  • 34 - Methods of Tenderizing Meat
• Part 8 Exploring the Science of Food on Your Own
• • 35 - Design Your Own Experiment