Monday, May 5, 2014

how stuff works

http://science.howstuffworks.com/innovation/edible-innovations/10-food-myths.htm

http://science.howstuffworks.com/innovation/edible-innovations/food-preservation3.htm

http://science.howstuffworks.com/innovation/edible-innovations/food.htm

http://science.howstuffworks.com/innovation/edible-innovations/food-preservation8.htm

http://science.howstuffworks.com/innovation/edible-innovations/food-preservation4.htm

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

Friday, May 2, 2014

http://school.discoveryeducation.com/foodscience/

http://www.ift.org/knowledge-center/learn-about-food-science/k12-outreach/food-science-experiments.aspx

http://www.math.unl.edu/~jump/Center1/FoodScience.html

http://foodscience.psu.edu/youth/youth

http://www.all-science-fair-projects.com/category39.html

http://www.education.com/science-fair/food/

http://chemistry.about.com/od/sciencefairprojects/a/sciprocollege.htm

http://chemistry.about.com/od/foodscienceprojects/

https://www.echn.org/About-ECHN/An-Update-on-Our-Next-Century-of-Caring.aspx

http://sfs.wsu.edu/prospective-students/media-cool-science/media-what-is-food-science/

http://www.foodnavigator.com/

http://www.foodnavigator.com/Science-Nutrition

http://www.livescience.com/26199-amnh-food-show-facts.html

http://www.smithsonianmag.com/innovation/10-new-things-we-know-about-food-and-diets-13237584/?no-ist

Thursday, April 3, 2014

Experiments 1-8

http://msucares.com/pubs/publications/p2469.pdf

#1
http://www.kellscraft.com/CheeseAndCheeseMaking/CheeseAndCheese-Making_Ch11.html

#2
http://amrita.vlab.co.in/?sub=3&brch=63&sim=158&cnt=1

http://www.ift.org/~/media/Knowledge%20Center/Learn%20Food%20Science/Experiments/TeacherGuidePROTEINS.pdf

http://drinc.ucdavis.edu/dairychem2_new.htm

http://homepages.ius.edu/dspurloc/c122/casein.htm

#3
http://saltassociation.co.uk/salt-the-facts/role-of-salt/

http://www.foodnavigator.com/Market-Trends/Salt-s-role-in-meat-products-under-scrutiny

http://www.cmc-cvc.com/sites/default/files/files/FactSheetonSodiuminProcessedMeatProducts.pdf

http://www.cdc.gov/salt/pdfs/sodium_role_processed.pdf

#4
http://science.howstuffworks.com/transport/flight/modern/hot-air-balloon6.htm

http://en.wikipedia.org/wiki/Bernoulli's_principle

http://www.education.com/science-fair/article/air-pressure-principles-balloon/

#5
http://sensing.konicaminolta.us/2013/01/how-color-affects-your-perception-of-food/

http://www.scientificamerican.com/article/experts-how-does-sight-smell-affect-taste/

http://newswatch.nationalgeographic.com/2013/04/12/what-you-see-is-what-you-taste-says-scientist/

#6
http://www.tastescience.com/abouttaste2.html

http://blog.odotech.com/bid/83308/The-perception-of-flavor-retronasal-olfaction

http://dwb.unl.edu/teacher/nsf/C10/C10Links/ericir.syr.edu/Projects/Newton/11/tstesmll.html

#7
http://www.exploratorium.edu/cooking/candy/candy-links.html

http://www.hobbyfarms.com/food-and-kitchen/candy-making.aspx

http://baking911.com/learn/baked-goods/candy

https://sites.google.com/site/chemistryofcandy/chemical-and-physical-changes-in-candy-making

#8
http://www.preparedpantry.com/whatisglutenandwhydoesitmatter.aspx

http://culinaryarts.about.com/od/bakingdesserts/p/gluten.htm

https://www.exploratorium.edu/cooking/bread/activity-gluten.html

http://www.finecooking.com/articles/what-is-gluten-food-science.aspx

Thursday, March 6, 2014

important people and the inventions that have changed history

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

http://en.wikipedia.org/wiki/Henry_A._Wallace

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

http://en.wikipedia.org/wiki/John_Deere_(inventor)

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

http://en.wikipedia.org/wiki/Reaper-binder

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

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

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

http://www.stevespanglerscience.com/lab/experiments/strawberry-dna
**really cool experiment, I extracted the strawberry DNA with my forensics class

http://msucares.com/pubs/publications/p2469.pdf
**gives ideas on food experiments

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/

Sunday, January 5, 2014

Gelation | Lecture 8 (2010)

https://www.youtube.com/watch?v=goP7xlyiJEw

Reinventing Food Texture & Flavor | Lecture 6 (2010)

https://www.youtube.com/watch?v=dYDe3RASpa0

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

https://www.youtube.com/watch?v=d9av8-lhJS8

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

https://www.youtube.com/watch?v=H2M6tscb7bw

Working with Modern Thickeners | Lecture 5 (2012)

https://www.youtube.com/watch?v=x53RVsbbtLI

Science in the Kitchen | Lecture 12 (2011)

https://www.youtube.com/watch?v=KcnW49luEGQ

Gelation & Heat Transfer | Lecture 7 (2012)

https://www.youtube.com/watch?v=fXlKFmJlGXQ

Food Texture and Mouth Feel | Lecture 5 (2011)

https://www.youtube.com/watch?v=uGeomU9wIlU

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

https://www.youtube.com/watch?v=TJ64ZWy6B-I

Molecular Differences Between Production Methods

https://www.youtube.com/watch?v=wgAOFOYCnTc

Exploring thickeners to manipulate mouthfeel | Lecture 4 (2011)

https://www.youtube.com/watch?v=PV0WwYXZSTY

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

https://www.youtube.com/watch?v=yD-DvnoPOzc

The Science of Paella | Lecture 6 (2012)

https://www.youtube.com/watch?v=dp_ye3sTE_c

Explorations of Chocolate Textures | Lecture 4 (2012)

https://www.youtube.com/watch?v=Tt9g2se1LcM

Brain Candy: How Desserts Slow the Passage of Time

https://www.youtube.com/watch?v=8cAwh7bBe1w

Water, water everywhere: A Study in Texture

https://www.youtube.com/watch?v=vaFDn5vTBy4

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

https://www.youtube.com/watch?v=1bzzJNM_wAg

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

https://www.youtube.com/watch?v=fU4sbFgTicg

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

https://www.youtube.com/watch?v=1VfUdxXcR_8

Thursday, December 5, 2013

Food and Science

While watching a video about a food scientist at NASA, i noticed a few videos about food and science. These are videos about lectures at Harvard University and i found them interesting. I only saw two hours of these videos, but i'll check the rest out another time.

Food and Science | Lecture 1 (2012)

https://www.youtube.com/watch?v=_Ft0cwxjBKE

Food and Science | Lecture 2 (2012)

https://www.youtube.com/watch?v=cvbcOA2ZVog

Michele Perchonok: Food Scientist at NASA

http://www.ift.org/Knowledge-Center/Learn-About-Food-Science/Day-In-The-Life/Michele-Perchonok.aspx

Michelle is a food scientist at NASA and this upcoming award winning video is all about her and her profession: https://www.youtube.com/watch?v=4wAC-ST77Ow

Sustainability

http://www.ift.org/Knowledge-Center/Learn-About-Food-Science/World-Without-Food-Science/Sustainability.aspx

In a world without food science, much of the food produced would be lost to spoilage and waste. Food scientists work to conserve resources during the entire chain of production. They make sure land and water are conserved and protected as a crop is grown and as a food product is made. They create packaging that is reduced, recycled and reusable to minimize waste. They place food production plants in areas where food can be transported and distributed efficiently.

Here's a video:

https://www.youtube.com/watch?v=HqTJdDBQtvw

World Without Food Science

http://www.ift.org/knowledge-center/learn-about-food-science/world-without-food-science.aspx

World Without Food Science™ is a public education campaign created by the Institute of Food Technologists to generate awareness of the role that food science plays in ensuring a nutritious, safe and abundant food supply.

This awareness initiative is designed to help the public understand where their food comes from so they can make informed decisions about the food they eat every day. As part of this effort, IFT provides practical consumer tips at www.iftfoodfacts.org.

History of Food Science

http://www.ift.org/knowledge-center/learn-about-food-science/what-is-food-science/history-of-food-science.aspx

Nurtured by the Institute of Food Technologists, food science and technology has evolved over many decades into a multidisciplinary field that has been instrumental in the development of a safe, affordable, and abundant food supply. Learn how our food science profession has advanced the science of food and benefitted humankind through three historic publications:

A Century of Food Science
Booklet published in 2000 covering developments in food technology and the food industry.

Food Technology magazine’s 50th Anniversary
Article on the 50th anniversary of Food Technology magazine (1997).

IFT's 50th Anniversary Issue
Complete September 1989 issue with a variety of food technology review and history articles.

What Is Food Science & Technology?

http://www.ift.org/knowledge-center/learn-about-food-science/what-is-food-science.aspx

Food Science

Food science draws from many disciplines such as biology, chemical engineering, and biochemistry in an attempt to better understand food processes and ultimately improve food products for the general public. As the stewards of the field, food scientists study the physical, microbiological, and chemical makeup of food. By applying their findings, they are responsible for developing the safe, nutritious foods and innovative packaging that line supermarket shelves everywhere.

Food Technology

The food you consume on a daily basis is the result of extensive food research, a systematic investigation into a variety of foods’ properties and compositions. After the initial stages of research and development comes the mass production of food products using principles of food technology. All of these interrelated fields contribute to the food industry – the largest manufacturing industry in the United States.