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Principles of Food Science
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Interactive Glossary
1 - Food Science: An Old but New Subject
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2 - Scientific Evaluation: Being Objective
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3 - Sensory Evaluation: The Human Factor
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4 - Basic Food Chemistry: The Nature of Matter
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5 - Energy: Matter in Motion
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6 - Ions: Charged Particles in Solution
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7 - Water: The Universal Solvent
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8 - Sugar: The Simplest of Carbohydrates
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9 - The Complex Carbohydrates: Starches, Cellulose, Gums, and Pectins
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10 - Lipids: Nature's Flavor Enhancers
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11 - Proteins: Amino Acids and Peptides
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12 - Enzymes: The Protein Catalyst
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13 - The Micronutrients: Vitamins and Minerals
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14 - Phytochemicals: The Other Food Components
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15 - Food Analogs: Substitute Ingredients
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16 - Additives: Producing Desired Characteristics in Foods
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17 - Fermentation: Desirable Effects of Microbes
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18 - Food Safety: Sources of Contamination
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19 - Thermal Preservation: Hot and Cold Processing
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20 - Dehydration and Concentration: Controlling Water Activity
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21 - Current Trends in Food Preservation: Irradiation, Packaging, and Biotechnology
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22 - Mixtures: Solutions, Colloidal Dispersions, and Suspensions
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23 - Separation Techniques: Mechanical and Chemical Methods
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24 - Research: Developing New Food Products
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25 - Food Science Related Careers: A World of Opportunities
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Resources
Lab Activity: Beef Stew
(PDF, 47 KB)
Reproducible Masters
Reproducible Master 1-4: Analogical Reasoning
(PDF, 61 KB)
Reproducible Master 1-5: Food Science Analogies
(PDF, 53 KB)
Reproducible Master 1-6: Expressing Food Science Concepts
(PDF, 52 KB)
Reproducible Master 2-1: Metric Prefixes
(PDF, 44 KB)
Reproducible Master 15-2: Food Label Nutrient Claims
(PDF, 35 KB)
Reproducible Master 18-2: Recommended Safe Cooking Temperatures
(PDF, 106 KB)
Reproducible Master 22-1: Composition of Cow’s Milk
(PDF, 78 KB)
Teaching Visuals
Teaching Visual 3-1: Smell and Taste Work Together
(PDF, 97 KB)
Teaching Visual 4-1: Making Equations Balance
(PDF, 187 KB)
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