Massachusetts Institute of Technology
Mit: Open Course Ware: Courses: Kitchen Chemistry
College-level online course focusing on kitchen chemistry. Course explores the application of chemistry in recipes and cooking. Course features include links to readings, lecture notes, and a wealth of related links.
Massachusetts Institute of Technology
Mit: Open Course Ware: Advanced Kitchen Chemistry
College-level advanced course on kitchen chemistry. Course topics highlight the scientific exploration of all types of food. Features online include downloadable assignments and readings, and a number of food chemistry-related links.
Thinkport Education
Thinkport: Designing a Healthier, Happier Meal: Stem Career: Food Chemist
Learn about chemists who specialize in food chemistry- the study of chemical processes and interactions in our foods.
Science Buddies
Science Buddies: Project Ideas: Kimchi Chemistry
In this cooking and food science fair project, the student will make a batch of kimchi, the national dish of Korea, and investigate the changes in pH and glucose concentration as it ferments. The Science Buddies project ideas are set up...
BioEd Online
Bio Ed Online: Food for the Brain
The brain needs many different kinds of raw materials from food and ecommended serving sizes are often smaller than the size actually served or the amounts people eat. In this lesson learners are introduced to this concept by dissecting...
Vision Learning
Visionlearning: Food Chemistry: Carbohydrates
Read about carbohydrates, which make up one of the three "Major classes of macronutrients that are essential to living organisms." In addition to defining several terms, including carbohydrate, simple sugars, complex carbohydrates,...
Science Struck
Science Struck: Examples of Chemistry in Everyday Life
Gives examples of chemical interactions occurring in the human body, in the world around us, in foods, and in products we use.
Royal Society of Chemistry
Royal Society of Chemistry: Experimentation Hub: Measuring Vitamin C in Food
A chance to complete an experiment with students around the world! This experiment requires students to test how much vitamin C is in certain foods. Once students receive their results, they post their findings to the page to compare to...
US Department of Labor
Bureau of Labor Statistics: Agricultural and Food Scientists
This resource provides information about careers focusing in agriculture and food sciences.
Royal Society of Chemistry
Royal Society of Chemistry: Kitchen Chemistry
A scientific approach to kitchen skills takes a look at the chemistry involved in preparing the food we eat.
Royal Society of Chemistry
Royal Society of Chemistry: Kitchen Chemistry: Video Clips
Sixteen program clips of various kitchen chemistry topics. See chefs at work carrying out edible chemistry experiments.
Carnegie Mellon University
Chem Collective: Qualitative and Quantitative Analysis of Food Dyes
An interactive tutorial to determine the amount of dyes present in a powdered beverage in order to examine the allegation that the manufacturer is exceeding the allowable amount of the artificial food dyes in the drinks it produces.he...
Other
Black Inventors: Lloyd Hall
Lloyd Hall was a pioneer in the field of food chemistry, preservation, and sterilization.
Science Buddies
Science Buddies: How Blue Is Your Sports Drink?
Do you read the list of ingredients in foods and drinks before you buy them at the grocery store? If you do, you may have noticed that many of the items that are blue in color have the same dye, called FD&C blue 1. In this chemistry...
Science Buddies
Science Buddies: Can Baking Soda Substitute for Baking Powder in a Recipe?
There's nothing quite like the smell of fresh-baked muffins for breakfast on a Saturday morning. If you're into baking, you might want to try this insightful project that lets you witness the chemistry behind making muffins. You'll get...
Science Buddies
Science Buddies: Determining Iodide Content of Salt
In this week long "kitchen chemistry" project you will use chemicals from the supermarket to test for the presence of iodine and iodide in salt. These are common micronutrients added to some preparations of table salt. A materials list,...
Science Buddies
Science Buddies: The Science of Making Cheese!
Oooey gooey cheese - yum. Who doesn't like a slice of warm pizza straight from the oven? There's nothing quite like a slice of pizza and a glass of milk, so what makes pizza so great? The cheese. But did you know that making cheese is...
TED Talks
Ted: Ted Ed: The Chemistry of Cookies
Short video explains via basic chemistry principles the science of baking cookies. Stephanie Warren discusses how the dough spreads out, at what temperature we can kill salmonella, and why that intoxicating smell wafting from your oven...
PBS
Pbs Learning Media: The Ruff Ruffman Show: Teacher's Guide: Kitchen Chemistry
Learn about kitchen chemistry alongside Ruff Ruffman. Learners can use the videos, games, and activities from The Ruff Ruffman Show to discover how by investigating solids and liquids and exploring heating and cooling, science can help...
Massachusetts Institute of Technology
Mit: Inventor of the Week: Lloyd Augustus Hall
Inventor Lloyd Augustus Hall is featured in this brief biography who made several contributions to the food and drug industry such as his patented method for curing meats so they would keep better.
Chiral Publishing
Chiral Publishing: An Introduction to Chemistry: Important Substances in Food: Audio Book
Learn about the chemical compounds in the foods that you eat everyday. By viewing this audio book, you'll see many structural formulas of these compounds. Also find links to other chapters in the online textbook, animations, and power...
Texas Instruments
Texas Instruments: Holt Modern Chemistry: Energy Content of Foods
This probeware Lab Energy Content of Foods from the chapter Causes of Change uses a temperature probe to calculate the temperature change of the water to determine how much energy was released when food samples burn.
Royal Society of Chemistry
Royal Soc. Of Chemistry: Kitchen Chemistry: Chemical Changes During Cooking [Pdf]
Article, with embedded questions, describes the chemical changes that take place when meat is cooked when sugar is heated, and when fruits brown.
Maryland Science Center
Maryland Science Center: Caramel Chemistry [Pdf]
This activity demonstrates the Maillard Reaction, which explains how browning and flavor develop when something is cooked.
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