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Candy Science – September-2023 Cohort
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Food Chemistry Basics
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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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Courses
Food Science Basics
Intro Food Science
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Food Chemistry Basics
Food Microbiology Basics
Ice Cream Science
Ice Cream CORE
Ice Cream PRO
Candy Science
Candy Science CORE
Candy Science PRO
Fudge Science
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