Experience kitchen chemistry and the wonders of food science! Host Susan Turgeson and students demonstrate six fun and easy food science experiments and explain the science behind them. Experiments include: Sensory Evaluation, Biochemistry of milk: mozzarella cheese, Hand washing and food safety, Scientific method: what makes popcorn pop?, Emulsions: mayonnaise, and fermentation: root beer. This DVD is closed captioned.
Video includes interview with a food science professor and tour of a sensory evaluation lab.
Teaching materials are included.
Grade 6 to Adult.
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ISBN UPC: |
1571759751 |
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Format: |
DVD |
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Copyright: |
2010 |
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Length: |
50 minutes |