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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,…
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.
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…
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…
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! 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…
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…
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…
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…
We’ve explored the building blocks of our food: atoms. And, we’ve shown you how these building blocks can come together to form molecules and salts. There are endless ways in which all these building blocks can come together! But luckily,…