Skip to content
Courses
Introduction to Food Science
Food Chemistry Basics
Food Microbiology Basics
Candy Science
Ice Cream Science
About
Help – FAQ
Contact
Blog
Already a student? Dive back in here:
Log In
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
Candy Science
Welcome
Week 1
Week 2
Week 3
Week 4
Schedule a Discovery Call
About
Help – FAQ
Contact
Courses
Candy Science
Ice Cream Science
Introduction to Food Science
Food Chemistry Basics
Food Microbiology Basics
Blog
Login
Already a student? Dive back in here:
Log In
Menu
Shop