Experiments in Food Science

Experiments in Food Science contains seven experiments that deal with various aspects of food science. These activities provide junior and senior high school students with experience in a variety of scientific principles and an appreciation of the properties of food products. 

Each unit includes teacher and student activity guides.

All materials found in this module may be reproduced for classroom distribution.

Student Introduction

Experiment 1: Effect of Heat and pH on Color and Texture of Green Vegetables

Teacher Activity Guide

Student Activity Guide

Experiment 2: Subsurface Mold Growth in Foods

Teacher Activity Guide

Student Activity Guide

Experiment 3: Effect of Emulsifiers on Process Chesee

Teacher Activity Guide

Student Activity Guide 

Experiment 4: Effect of Roasting on Color, Flavor, and Texture of Peanut Butter

Teacher Activity Guide

Student Activity Guide

Experiment 5: Oxidative Rancidity in Potato Chips

Teacher Activity Guide

Student Activity Guide

Experiment 6: Effect of Curing on Meat Color

Teacher Activity Guide

Student Activity Guide

Experiment 7: Effect of Refrigerated Storage on Color Formation in French Fries

Teacher Activity Guide

Student Activity Guide

 

Authors and Reviewers

Larry R. Beuchat, University of Georgia
Reviewed Subsurface Mold Growth in Foods

Robert L. Shewfelt, University of Georgia
Reviewed Effect of Heat and pH on Color and Texture of Green Vegetables

Eric Basitan, University of Minnesota
Reviewd Effect of Emulsifiers on Process Cheese

Joseph Montecalvo Jr., California Polytechnic State University
Reviewed Effect of Roasting on Color, Flavor, and Texture of Peanut Butter

Robert G. Cassens, University of Wisconsin
Reviewed Effect of Curing on Meat Color

Pamela J. White, Iowa State University
Reviewed Oxidative Rancidity in Potato Chips, and Effect of Refrigerated Storage on Color Formulation in French Fries.

Edited by Neil H. Mermelstein, Editor-in-Chief, Food Technology, Institute of Food Technologists.