Basic Synthesis
Organization: UGA Extension
Permission: Yes
Topics: Chemistry
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Blue's the Clue: Souring Milk for Science
Organization: Ag in the Classroom
Permission: Yes
Topics: Micro, Processing
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Chain of Food
Organization: Ag in the Classroom
Permission: Yes
Topics: General, Micro, Processing
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Choice Cheesecakes: Which Backing Method is Best?
Organization: Science Buddies
Permission: Yes with logo
Topics: Chemistry, Sensory, Processing
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Coliform Counts
Organization: Ag in the Classroom
Permission: Yes
Topics: Micro
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Cooking Right: The Science of Cooking a Hamburger
Organization: Ag in the Classroom
Permission: Yes
Topics: Micro
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Develop Your Own Soda Pop Recipe
Organization: Science Buddies
Permission: Yes with Logo
Topics: Chemistry, Sensory, Processing
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Do Oranges Lose or Gain Vitamin C after being picked?
Organization: Science Buddies
Permission: Yes with logo
Topics: Chemistry, Processing, Health
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Energy Content of Food
Organization: UGA Extension
Permission: Yes
Topics: Chemistry, Health
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Experiment 2: Peroxide Value (Titration)
Organization: New Zealand Institute of Food Science and Technology, Inc.
Permission: Yes, created by the University of Otago in Dunedin, New Zealand
Topics: Chemistry
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Experiment 3: Extraction of Fats from Foods (Gravimetric Analysis)
Organization: New Zealand Institute of Food Science and Technology, Inc.
Permission: Yes, created by the University of Otago in Dunedin, New Zealand
Topics: Chemistry
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Experiment 4: Presence of Protein in Foods (Qualitative Analysis)
Organization: New Zealand Institute of Food Science and Technology, Inc.
Permission: Yes, created by the University of Otago in Dunedin, New Zealand
Topics: Chemistry, Sensory
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Experiment 5: Monitoring changes in lactic acid concentration and pH during the production of sour cream
Organization: New Zealand Institute of Food Science and Technology, Inc.
Permission: Yes, created by the University of Otago in Dunedin, New Zealand
Topics: Chemistry, Processing
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Experiment 6: Isolating bacteria from sour cream
Organization: New Zealand Institute of Food Science and Technology, Inc.
Permission: Yes, created by the University of Otago in Dunedin, New Zealand
Topics: Chemistry, Processing
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Fast-Food Footwork
Organization: Ag in the Classroom
Permission: Yes
Topics: Micro, Careers, Health
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Flavor of Organic Chemistry
Organization: UGA Extension
Permission: Yes
Topics: Chemistry, Sensory
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Food Fight!
Organization: UGA Extension
Permission: Yes
Topics: General, Micro, Chemistry, Sensory, Careers, Processing
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Food Science Discovered
Organization: UGA Extension
Permission: Yes
Topics: Chemistry, Processing
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Food Science: Bread Dough Challenge
Organization: Ag in the Classroom
Permission: Yes
Topics: Chemistry, Processing
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From Bitter to Sweet: How Sugar Content Changes in Ripening
Organization: Science Buddies
Permission: Yes with Logo
Topics: Chemistry, Sensory
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How Sweet It Is
Organization: UGA Extension
Permission: Yes
Topics: Chemistry, Sensory
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Mystery Juice
Organization: Ag in the Classroom
Permission: Yes
Topics: Chemistry, Sensory
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Outbreak Investigation:Salmonella Muenchen
Organization: Ag in the Classroom
Permission: Yes
Topics: Micro
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Perfecting Pastries: The Role of Fats in Making a Delicious
Organization: Science Buddies
Permission: Yes with Logo
Topics: Chemistry, Sensory
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Secondary Teaching Resources
Organization: New Zealand Institute of Food Science and Technology, Inc.
Permission: Yes, created by the University of Otago in Dunedin, New Zealand
Topics: General, Micro, Chemistry
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Splat!
Organization: UGA Extension
Permission: Yes
Topics: Chemistry
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Strawberry DNA
Organization: UGA Extension
Permission: Yes
Topics: Micro
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The Perfect Package
Organization: UGA Extension
Permission: Yes
Topics: General, Processing
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To Pop or Not to Pop
Organization: UGA Extension
Permission: Yes
Topics: General, Chemistry
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Understanding Bacteria
Organization: Ag in the Classroom
Permission: Yes
Topics: Micro, Processing
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