Mini Experiments

The Mini Experiments in Food Science Series includes three mini experiments designed by the Career Guidance Committee of the Institute of Food technologists to demonstrate how color and appearance can affect the perception of quality in food products.  

A: Food Color Chemistry

1. Effect of Ph on Chlorophyll
2. Effect of Ph on Flavonoids

B: Food Composition Chemistry

1. Test for Starch
2. Test for Sugar
3. Test for Lipids
4. Test for Rancidity

C: Enzyme Chemistry

1. Conversion of Starch to Sugar: Flavor Determiniation
2. Conversion of Starch to Sugar: Chemical Determination
3. Enzymes Breaking down Protein

D: Meat Pigment Chemistry

1. Fresh Meat Pigments
2. Cured Meat Pigments