Why does food decay or rot? Find out in this fun science investigation using apples. Test different ways to preserve the fruit.
What is the difference between non-diastatic and diastatic malt powder? And which one should you use when? We explain it all!
The transformation of dough into a loaf is chemistry in action. With a bit of physics and microbiology. And love…
I have started to try and make my own sauerkraut, . This is the first post of a series on the science of making sauerkraut!.
Yesterday, June 1, was World Milk Day. If you're only learning this now and you're disappointed at missing the opportunity to celebrate your...
Extraction is used commonly in food. Here we discuss the theory.
Why do you have to store butter in the fridge and olie oil in the dark? This post is all about the chemistry of fats and rancidity.
Don't leave out the lemon juice and don't substitute the baking powder with baking soda, or you'll still end up with a brown red velvet cake, instead of these red ones. This cake does not use any other colorant than plain old beetroots.
We've been brewing beer at home which is why it is about time for me to discuss the beer brewing process in more detail.
Food scientists know how to make food, both at small and large quantities, from kitchen to factory. We use chemistry, physics, biology and more to understand and explain how food works.
Homemade papadums, from scratch made from either chickea flour (besan) or potatoes. It's a bit more work than store bought papadums (of course), but worth the effort! The contain more flavour and you can adjust the spices whichever way you want!
As the chemistry of chocolate is a topic that's been pretty much exhausted on the site (see here, here, here, here, and here), for the Easter weekend we're instead homing in on the 'egg' side of Easter Eggs. For such a simple staple of the...
The study of Food Science is a versatile field then that draws upon chemistry, biochemistry, nutrition, microbiology, and engineering.
A brewmaster is someone who is responsible for the many duties related to making beer, including selecting the ingredients, creating unique beer recipes, prepar
Candy DNA Original image: DNA 238081053115467931_n.jpg Source: Facebook/Medical Microbiologist
It's now time to put your new understanding to work and make some chocolate mousse. This recipe originates from the Banketbakker, a Dutch baking cookbook, we've made a few tweaks and additions. It makes for a very light and slightly sweet mousse, clearly chocolate flavored, but not too intense and heavy.
The transformation of dough into a loaf is chemistry in action. With a bit of physics and microbiology. And love…
If you've ever tried your hand at jam-making, you'll know that it's something of a tricky process. A number of factors need to be just right to achieve a...
From lemons to coffee to cilantro.
What gives cinnamon its characteristic flavour? We dig into cinnamon chemistry and explain the difference between sticks and powder (and when to use which).
Sometimes gluten have to be developed, in other cases that should be prevented at all times. Why? We discuss gluten science.
Read Struture of proteins by BioTecNika on Issuu and browse thousands of other publications on our platform. Start here!
Whoever decided to make red velvet cake must have had some strong bright red color at hand. Red velvet cakes also contain a good amount of dark brown cocoa powder. It’s not easy to color these products red. Unless, that is, you have a strong red color at hand. What’s more, to make a red velvet […]
These donuts are light and fluffy (but be careful, don't fry them for too long or they'll turn dry) thanks to the water roux in the dough. Don't just substitute the water roux for water + flour, the consistency will be very different (instead use our yeast donut recipe). This recipe was inspired by the 350 degree oven.
Cell membrane- controls the space they enclose, help with cellular mobility and maintain the cell’s s...
If you follow me on Instagram (#mhsfcs, #washurhands) you may be wondering why we are decorating for Christmas so early. See all of the beautiful reds and greens? Although we would love a break from this hot muggy weather, Christmas is a long time away. Those colors you see are all kinds of microorganisms growing on surfaces in our school. I read a lot online about testing surface bacteria with agar dishes and tape and knew the experiment would be perfect for my students to demonstrate the importance of hygiene in food preparation. I quickly found it to be cost-prohibitive. After looking through several recipes online I came up with this concoction. Because it is so quick, cheap, and easy to make, we were able to collect samples from 54 surfaces in our school! To make four dishes, dissolve 1 tsp guar gum and 2 tsp sugar in 1/2 C hot water. Whisk vigorously with a fork because the guar sets quickly. Carefully pour the mixture into four 7" heavy duty plates.* Allow to set and place in quart-sized zipper-seal plastic bags. *Although it sets up well, the guar gum is still a bit runny. In the future I think I will cut clear Solo cups for trays. This would also allow for the use of a microscope. They would also fit in a snack or sandwich bag which are less expensive than quart-sized. Like most good ideas, this one came late at night. All of the recipes called for gelatin which I do not use in my home. Guar gum is a great substitute that I have on hand. It is six times stronger and at least that more cheaper than gelatin. A little goes a long way. To test a surface, students tore 1 square of very cheap 2-ply toilet paper and wiped the whole surface. They placed the paper "bacteria side down" in the guar gum. Then they very carefully peeled off the top "ply" of toilet paper. They put the dish back in to their quart bag and observed the bacteria multiplying over the next several days. This is my favorite kitchen safety and sanitation activity to date. It was perfect at proving what I wanted, which is: Places you think are gross, like bathroom floors or school lunch tables, are the ones most carefully cleaned. The dirtiest places are the ones you don't think about like cell phones, back packs, and shoes. Sanitize your countertops before starting a lab, even if they appear clean. For gosh sakes, put that phone away!!! Hopefully this recipe puts a fun petri dish surface bacteria activity in reach for your students! Be sure to comment back here to share!
Download this Premium Vector about Genetic engineering concept. GMO food. Biology and chemistry, and discover more than 15 Million Professional Graphic Resources on Freepik
One of the challenges of scaling up sits in the packaging. How will you pack it and why. Here's a quick guide to help you get started.
The body utilizes its metabolic pathways differently during fasting and starvation states and the more comfortable fed state. Learn more here.
