Welcome! Are you ready to start your food science journey? If so, you're at the right place.
This course has been made for all of those who'd love to learn more about food and science, but lack the fundamentals.
Whether you're a chef wanting to understand what happens when boiling potatoes, a food blogger who's frustrated over a recipe that's keeps on being ruined or work in food industry, this can help you kick off your next steps. Even for those orienting on career options or anyone who's interested in food and science this is a great course to get those fundamentals.
It's been made for those with a basic high school education, but without necessarily majoring in science. We're trying to keep everything as basic as possible.
By the end of this course you should have a basic understanding of the types of science involved with food. You should be able to explain why a chocolate mousse holds its shape, which role atoms and molecules play in food, what a pathogenic microorganism is and why your bread turns brown in the oven.
Hi there, it's Science Chef here. I'm an enthusiastic, though not blimingly good cook with a passion for science (I'm a trained scientist in food technology). One of the reasons I'm not a perfect cook is, I like experimeting, quite a bit so I don't often re-do recipes. I love baking bread and loving writing about my trials (and failures) on the blog foodcrumbles.com.