Food Science

Course Description

Delve into the exciting world of food science with a hands-on course! This engaging and practical course focuses on the essential nutrients—carbohydrates, proteins, and fats—that form the foundation of our diets. Students will explore the science behind these macronutrients, understand their roles in the human body, and apply their knowledge by creating nutritious and delicious meals at home.

Topic 1: The Chemistry of CookinG

Explore how heat, acidity, and chemical reactions change food’s texture, flavor, and color. Conduct simple experiments like making caramel, testing browning of fruits, or observing how acids affect gelatin.

Students will be able to explain and demonstrate how chemical reactions during cooking alter food properties, using at-home experiments to illustrate concepts like caramelization, Maillard reaction, and protein denaturation.

Topic 2: Food Preservation and Safety

Learn about methods that keep food fresh and safe: refrigeration, freezing, drying, fermenting, and canning. Study the science behind spoilage and how microbes affect food. Projects could include making yogurt, pickles, or testing food storage times.

Students will be able to identify and describe various food preservation techniques and explain how each method helps prevent spoilage and foodborne illness, with hands-on demonstrations where possible.

Topic 3: Nutrition and Food Labels

Decode food labels and investigate how nutrients affect health and body function. Students can analyze their own meals, research nutrient roles, and compare similar products to make informed food choices.

Students will be able to interpret nutrition labels and explain the role of macronutrients and micronutrients in a balanced diet, applying this knowledge to evaluate everyday food choices

Topic 4: The Science of Taste and Flavor

Discover how taste buds, smell, texture, and even temperature affect flavor perception. Conduct taste tests varying salt, sugar, or sourness and explore why certain combinations are preferred.

Students will be able to describe the sensory science behind taste and flavor perception through experiments that explore how different factors influence food enjoyment and preference.

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