Food Science Independent Project
Source: http://mentalfloss.com/article/53810/chemistry-cookies
Have you ever wondered what makes pancakes fluffy when they cook, how milk is turned into ice cream, why breads rise, or why is oil needed in some meals?… During the chemistry independent project, you get to become both food chemists and chefs as you investigate the chemistry behind one of your favorite food items!
Guidelines:
- You have the choice to work independently or any group.
- Your food choice should be an item that can be cooked in the science lab or with the aid of a small oven. For safety reasons, no meat please.
Instructions:
- Research how your food item is cooked.
- Choose an ingredient or an aspect of the cooking process that you want to investigate its effect on the cooking process.
- Develop an investigation.
HANDOUTS
- Lab Investigation Handout
- Presentation Assessment
RESOURCES
- The Science of Cooking
- by the Exploratorium, has ideas on experiments as well as looks into the science behind a few products.
- Food and Cooking Chemistry
- by American Chemical Society
- Science Meets Food
- by IFTSA–the Institute of Food Technologists Student Association
- Kitchen Science Experiments
- by “Young Chefs: From Cooking to Science”
- Compound Chem (Food Chemistry)
- Scroll through the posts on this page for a large collection of infographics on the chemistry and molecules that make up different food items.
- It includes information on the chemistry of: chocolate, candy, ice cream, avocadoes, berries, popcorn, egg, fruit acids (like citric acid), different types of fat, bread-making, etc.)
- Scroll through the posts on this page for a large collection of infographics on the chemistry and molecules that make up different food items.
- Taste Molecules
- List and description of different taste molecules in food.
- What are Free Radicals?
- VIDEOS