Every form of science is in the kitchen:

Physics (heat transfer),
Biochemistry (food additives and organics),
Agronomy (how and why food grows),
Microbiology (milk and cheese),
Psychology (sensory perception of food) and
Chemistry (chemical reactions that take place in the
kitchen that change substances from solids to liquids to gases).

Since this class is Food Trends and Technology
(a marriage of Science and Foods) our final project will be
based on the science in your kitchen.

Students need to research about Food Science Topic and fill in worksheet.

1. Leavening agents (chemical leavening agents and natural leavening agents),
2. Food preservation (freezing, freeze drying and irradiation)
3. Carbohydrates (starches and fibers, crystallization of sugar)
4. Proteins (structure of protein, denaturatation of protein, egg foams)
5. Fats (emulsions, Meat Tenderizers)
6. Enzymes (enzyme activity in food, blanching, digestion)
7. Acid/base reactions (ionization of water, digestion and ph, ph of common foods)
8. Fermentation (yeast, mold and bacteria),
9. Dehydration (methods of dehydration, nutritional value
of dried foods, purposes of)
10. Water in food preparation (dissolving solids in water, boiling point of water)

1. Explanation of topic and sub-topics (items in parathezies).
2. Definition of scientific principles.
3. Explanation of why this information would be useful
when preparing certain foods.
4. List of foods or dished that the principles can be applied to
(should have 4 to 6 dishes).
5. Select a recipe that will illustrate the principle.
(check the recipe with Ms. Shauer). Note: All recipes need
to be able to be made in one class period and should be
able to be stored until the day.

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BOOKS - ONLINE REFERENCES - INTERNET SITES
NO WIKIPIDIA
USE INTERNET CHECKLIST FOR WEBSITES FOUND WITH A SEARCH ENGINE
You will need 2 sources minimum per group.

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On a worksheet provided by your teacher.

Your group will be responsible for:
making tri-fold poster that to present the information.

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