Already a student? Dive back in here:
If you’ve tried to caramelize sugar before, chances are, you’ve run into this challenge: crystallizing sugar. While trying to caramelize your sugar, it might start to harden all of a sudden. Crystals form everywhere and it turns into a mess!…
Trying to make a brown, flavorful brittle, such as a peanut or almond brittle? But can’t seem to get the color right? Stuck with a bland brittle? Luckily, there’s a few things you can do to give your brittle more…
Hi! Welcome to our Candy Science Course, it’s great you’re here. In this video, you’ll get to know your instructor (that’s me, Annelie!). Also, have you ever thought about what candy is? Maybe not. You might intuitively know what it…
We hope you now have a better understanding of the field of food science and are excited to look at your food in a different way than you did before. Continue learning about food science In this MINI course we’ve…
Welcome to this introductory course on food science. This is one of our mini courses, designed to give you a quick introduction to a food science topic and see whether it’s something you’d like to learn more about. We also…
Join our live class, follow the instructions below.
Hi! Thank you for joining our cookie science class! This is a one-time video-based class. Here you can find the recording, the slide deck as well as a recipe to test at home! Recording This class was given live on…
As discussed, when trying to manage and control microorganisms on your food, it’s good to use a hurdle approach: combine several measures to eliminate microorganisms, or to prevent or slow down growth of those microorganisms. So which measures could you…
In the past few sections, we’ve introduced you to the three most common groups of microorganisms: bacteria, yeasts, and molds. You may have noticed that in some cases we need these microorganisms (think of yogurt), whereas in other cases we…