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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…
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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…
That wraps up this course on the basics of Food Microbiology. We hope you have gained a good basic understanding of the microorganisms in your food. Have any feedback? Let us know by sending us an e-mail to courses@foodcrumbles.com! Below,…
Microorganisms are all around us, in the air, on surface, in the dirt, on our food. When managing microorganisms in and on food, it’s important to understand how they grow and proliferate. Microorganisms and proliferate grow in a very different…
We’ve now covered some of the basic terminology and concepts of microbiology. From here on onwards we will focus more and more on the food and the processing of food and its relationship to microorganisms. As we learned so far,…
Now that you know what food microbiology entails, it’s time to dig in! But, before we do so, just a few more tips and tricks to help you get the most out of this course. Navigation On your left hand…
Now that you know what food chemistry is, it’s almost time to start exploring food chemistry! Just a few more logistical tips and tricks to help you get the most out of this course. Navigation On your left hand side…