Archives Lessons

Basics of chemical reactions

So far, we’ve only discussed molecules as they are. We’ve assumed that those atoms just got together and formed the molecule. In reality, these molecules don’t just exist. They form, disappear and change regularly. In food and especially during cooking,…

Aeration

2 ingredient vanilla ice cream - top view

And that brings us to week 3! So far, our ice creams have been pretty simple and easy to make. We could do just about everything by hand and a stovetop. Whereas that continues to be true to some extent,…

Fats

We’ve quickly alluded to them while discussing the importance and role of air in ice cream: fats. It’s about time we introduce them properly and have a closer look at their structure and role in ice cream.

Managing Ice Crystals

We’ve formed ice crystals through a process called nucleation. We’ve also made sure to break some of these up again to mix them into the rest of the ice cream mixture. However, your ice cream may still be very soft…

Milk & Heat

And that brings us to the last week of this ice cream science course! We’ve already covered a lot of ground. We’ve discussed the key scientific concepts, introduced a wide range of ingredients, and had a closer look at the…

Why Ice Cream Isn’t Rock Solid

ice cream water sugar ratio experiment

Ice cream is frozen. But, unlike frozen meat, vegetables or even ice cubes. Ice cream isn’t rock solid. You can scoop it, bite it, lick it. Just try doing that with some frozen broccoli, or your frozen left overs. There’s…

Welcome to Food Microbiology Basics

Welcome! We’re glad you’ve decided to learn the basics of food microbiology with us! After taking this course you should have a good basic understanding of the field of food microbiology and what it entails. Course objectives: You will know…

The Good

Whereas the ‘bad’ microorganisms can make you sick (pathogens) or spoil your food, there also exists a large group of microorganisms that does no such thing. Instead, these ‘good’ microorganisms are actually very desirable! They can transform a humble grain…

The Bad

So what are ‘bad’ microorganisms? There are roughly two types of ‘bad’ microorganisms. The first ones are the ones that make you sick, the pathogenic microorganisms, and the ones that spoil your food. You generally want to completely eliminate the…

What are Microorganisms?

So, food microbiologists study microorganisms in our food. But what are microorganisms? Humans, animals, and plants are all living organisms and so are microorganisms. They are just very small organisms. A single microorganism is so small that you can’t see…