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    • Introduction to Food Science
      • Introduction to Food Science
      • That’s a wrap
    • Food Chemistry Basics
      • Introduction
      • Course Logistics
      • Elements, atoms & molecules
      • The Big 3 – Proteins, Carbs, Fats
      • The Big 3 in our Food
      • Basics of Chemical Reactions
      • Chemical Reactions in Food
      • LIVE Events
      • Course Updates
    • Food Microbiology Basics
      • Introduction
      • What are Microorganisms?
      • Growth of Microorganisms
      • Good vs. Bad
      • The Good
      • The Bad
      • Tweaking the Product & Process
      • Course Updates
    • Ice Cream Science
      • Welcome
      • Week 1
        • Why Ice Cream Isn’t Rock Solid
        • Sugars
      • Week 2
        • Forming Ice Crystals
        • Managing Ice Crystals
      • Week 3
        • Aeration
        • Fats
        • Emulsifiers
      • Week 4
        • Milk & Heat
        • Recipe Calculations
        • Exploring Ice Cream Types
    • Cake Science
      • Why explore the science of cake?
      • Ingredients of cake
      • How to make cake
    • Candy Science
      • Welcome
      • Week 1
        • Introducing carbohydrates & sugars
        • Caramelization
        • Lab Exercises
      • Week 2
        • Sugar, Water, Heat & A Thermometer
        • Controlling texture by controlling moisture
        • Lab Exercises
      • Week 3
        • Forcing & Preventing Crystallization
        • Lab Exercises
      • Week 4
        • Other common ingredients in candy
        • Lab Exercises
      • Candy Wrap Up
    • Live Classes
      • Cookie Science
      • Choux Pastry Science
      • Fudge Science
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