Thursday, January 30, 2014

Articles...

Some articles that i've read about food science and agriscience.

 http://en.wikipedia.org/wiki/Robert_Bakewell_(farmer)

http://en.wikipedia.org/wiki/Norman_Borlaug

http://en.wikipedia.org/wiki/Luther_Burbank

http://en.wikipedia.org/wiki/George_Washington_Carver

http://en.wikipedia.org/wiki/Sir_Albert_Howard

http://en.wikipedia.org/wiki/Kailas_Nath_Kaul

http://en.wikipedia.org/wiki/Justus_von_Liebig

http://en.wikipedia.org/wiki/Jay_Lush

http://en.wikipedia.org/wiki/M._S._Swaminathan

http://en.wikipedia.org/wiki/Jethro_Tull_(agriculturist)

http://www.bls.gov/ooh/Life-Physical-and-Social-Science/Agricultural-and-food-scientists.htm

http://coas.siu.edu/academics/departments/animal-science-food-nutrition/index.html

http://a2zhomeschooling.com/explore/chemistry_kids/food_chemistry_experiments/


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Sunday, January 5, 2014

More videos to check out

If anyone has seen the last few lecture videos i've posted, here are some more that i thought were interesting

Historical Context and Demos Illustrating the Relationship of Food and Science | Lecture 1 (2011) https://www.youtube.com/watch?v=TH9R0J36n7w

Gelation | Lecture 8 (2010)


Reinventing Food Texture & Flavor | Lecture 6 (2010)


Science and Cooking: A Dialogue | Lecture 1 (2010)


Food Microbiology: An Overlooked Frontier | Lecture 11 (2011)


Working with Modern Thickeners | Lecture 5 (2012)


Science in the Kitchen | Lecture 12 (2011)


Gelation & Heat Transfer | Lecture 7 (2012)


Food Texture and Mouth Feel | Lecture 5 (2011)


Microbes, Misos, and Olives | Lecture 12 (2012)


Molecular Differences Between Production Methods 


Exploring thickeners to manipulate mouthfeel | Lecture 4 (2011)


How Phase Changes Cause: Deliciousness | Lecture 3 (2012)


The Science of Paella | Lecture 6 (2012)


Explorations of Chocolate Textures | Lecture 4 (2012)


Brain Candy: How Desserts Slow the Passage of Time 


Water, water everywhere: A Study in Texture


Sous-vide Cooking: a State of Matter | Lecture 2 (2010)


Emulsions: Concept of Stabilizing Oil & Water | Lecture 7 (2010)


Bakistry: The Science of Sweets | Lecture 9 (2012)







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