Food Science II

FOOD SCIENCE 2 Unleveled 701

2.5 credits

Prerequisites: Algebra 1

Students will investigate physical transformations in food. They will look at world-famous chefs who use

different styles and techniques in their cooking and explore how fundamental scientific principles make them possible. How cooking changes food texture, making emulsions and foams and phase changes in cooking are some of the topics. The lab component will use the scientific method to learn how a recipe works,

and find ways to improve them. They will start to think like a chef and a scientist while exploring elasticity, viscosity, emulsions, foams, advanced phase behavior (crystallization), and enzymes.