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Science With Miss Robyn: The Magic of Chemical Reactions

Science & Nature

Advanced Food Science: Basic and Organic Food Chemistry

In this 13-week course, learners will be taken through macromolecules and chemical reactions of foods.
Danita
1540 total reviews for this teacher
New class
  There are no upcoming classes.
Class
90 minutes
per class
3x per week
over 13 weeks
13-18
year olds
1-8
learners per class
per learner - per class

How does a "Multi-Day" course work?

Meets multiple times at scheduled times
Live video chats, recorded and monitored for safety and quality
Discussions via classroom forum and private messages with the teacher
Great for engaging projects and interacting with diverse classmates from other states and countries

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Description

Class Experience

STUDENT READING COMPONENT:
• Read food science publications, textbooks, and internet articles and evaluate them for logic and correct information.
STUDENT WRITING COMPONENT:
• Write weekly in their laboratory journal explaining outcomes and responses of various experiments, class discussions, guest speaker information, and overall observation, including bell work.
• Write thorough and organized laboratory reports following laboratory experiments.
• Correctly use science, food science, and nutrition terminology in writing.
STUDENT SPEAKING/LISTENING COMPONENTS:
• Develop oral reports, based on information generated through lab experiments and class discussions.
• Correctly use science, food science, and nutrition terminology in discussions.
STUDENT MATH COMPONENT:
• Generate an understanding of and proper usage of the metric system, weights and measurements,
volumes, mass, fractions, and periodic table mass units, weights and compound generation.
• Formulate food science problems and seek experimental ways to solve problems.

• CTE content standards: 2.0, 3.0, 6.0, 7.0, 10.0
• CCSS: WHST. 11-12.1-11-12.2
• CCSS: HSN-Quantities, Creating Equations, Reasoning with Equations and Inequalities
• NGSS: HS-PS1A, HS-PS1B, HS-PS3A, HS-PS3B
I have been teaching Food Sciences for ten years at the university level and two years for middle and high school levels. My background is actually is in chemistry and biochemistry. (I am a PhD Candidate in Molecular Biology and Biochemical Engineering)
Learners will be assigned reading each week (all text provided when the learner signs up for class) which they are expected to read before the first lab of the week.
Learners will be required to fill out a lab report each week and turn them in before the next lecture (these will be graded)
Week 1 Day 1: No supplies needed Day 2: Worksheet (provided before the beginning of course) Day 3: Worksheet (provided before the beginning of course) Week 2 Day 4:No supplies needed Day 5: • 2 clear beakers or other appropriate containers (The container must be able to hold warm water.) • food coloring (one color) • 2 eyedroppers • warm and cold water • paper and pencil • goggles Day 6: • 3 Liquids. (Suggestions: water, juice, soda, different types of oil (canola, corn, coconut, olive), wax, vinegar, chocolate, etc.) • A cooking or candy thermometer • A small pot to use on the stove Week 3 Day 7: No supplies needed Day 8: • A wired digital cooking thermometer to allow for real-time readings without opening your oven door • At least one medium or small baking potato such as a Russet variety • Oven mitts, hot pads, or tongs for moving the potato in the hot oven Day 9: Measuring spoons and cups • Sugar • Half-and-half, milk, heavy whipping cream, or dairy alternative of your choosing (almond or oat milk recommended) • Vanilla extract • Salt • Ice cubes • Pint-sized or sandwich-sized sealable bags • Gallon-sized sealable bags • Small towel or oven mitts Week 4 Day 10: No supplies needed Day 11: • 1 cup sugar • 1 tbsp citric acid • Flavor extract (something that would go well with sour taste) • Empty Refillable Roll-on Bottle White Plastic Anti-perspirant Roller Bottles • Microwave-proof bowl or a small pot • 1 cup water Day 12: • 2 cans cola (12 oz each) • pH paper (can be purchased at pharmacies, anywhere you can purchase pool supplies, anywhere you can purchase aquarium supplies) • Baking soda (sodium bicarbonate) • 3 glass, plastic cups, or beakers • Spoon for mixing • 1 red cabbage head • Large pot for boiling • Bowl • Strainer • 1/4 teaspoon for measuring the bicarbonate • Measuring cup • Chicken bone (2 of the same size) Week 5 Day 13: No supplies needed Day 14: Worksheet (provided before the beginning of course) Day 15: • 1 lb white sugar • Water • tea bags – 6 bags (decaffeinated would be fine) • Digital scale • Pitcher to make tea • Graduated cylinder (with ml on the side) • 6 cups to put the samples Week 6 Day 16: No supplies needed Day 17: • Pre- Cut Cabbage • Blender • Strainer • Large Container • 1L Beaker or 2 cup measuring cup • 7 cups • 7 spoons • Lemon Soda • White Vinegar • Apple Juice • Baking Soda • Shampoo (preferably clear) • Conditioner(preferably clear) • Hand Sanitizer Day 18: • Ingredients to your favorite muffins • Baking soda • Baking powder • Yeast • Whisk • Bowl • Muffin tin • Muffin liners Week 7 Day 19: No supplies needed Day 20: • Water • Test tubes, bowl, or cups • Substances to test (sugar, salt, baking soda, and flour) • Something to use for stirring (stirring rod, chopstick, or spoon) • Water • Dropper (You can also use a spoon or syringe) • Soap • Food coloring (optional) • Wax or parchment paper Day 21: • Large bowl • Small bowl (easily fits in the larger bowl) • Plastic wrap • Small pebble or other item of similar size and weight • Lamp (great if it has an adjustable arm to get closer to the device) Week 8 Day 22: No supplies needed Day 23: • 2 Cups Of Water • 3½ Cups Of Sugar • 1 Cup Measuring Cup • 4 12 Oz Drinking Glasses • 4 Pencils Or Coffee Stirrers Or Chopsticks • 4 8 Inch Strings • 4 Paper Clips • 1 Stirring Spoon • 1 Tablespoon Measuring Spoon • Camera (Optional) • Tea Kettle or Large Microwaveable Bowl • 4 Pieces Of Masking Tape • Stove or Microwave to Heat Water Day 24: Lab • 1 cup Sugar Extra Fine Granulated Sugar - you can substitute this for 1 cup of Swerve (a sugar replacement) • 2 teaspoons corn starch - you could substitute this with arrowroot • 2/3 cup white (light) corn syrup - you could substitute this with honey • 1 tablespoon unsalted butter • 1/3 cup water - if using Swerve, you would use 1/2 cup water • 1/8 teaspoon baking soda (optional) • 1 1/8 teaspoon glycerin (optional) • 1/4 teaspoon salt • 1 cup butter - you can substitute this for any fat (coconut oil or vegan butter) • 1 teaspoon flavor extract (you can choose any flavor you desire) • 3-5 drops food coloring of choice (gel or liquid is okay) • A medium pot • A baking sheet (like a cookie sheet with raised edges) • Wax paper • A reliable instant read or candy thermometer • Scissors that are okay to grease and use with food (clean) • Rubber/silicone spatula • Small cup with cold water Week 9 Day 25: No supplies needed Day 26: • 3 fruit juices (one should be apple) • Rubbing alcohol • 3 small jars • Fork Day 27: • 3 Apples • 1/4 cup sugar • Small pot and stove • 3/4 cup water • 2 tbsp cornstarch • 2 tbsp gelatin (or agar agar) • 2 tbsp flour • 3 bowls • 3 spoons Week 10 Day 28: No supplies needed Day 29: • 2 to 3 oils of your choice to use for frying • 2 to 3 pots for frying • Cooking thermometer • Potatoes (either russet or sweet potato) • Clean napkin or paper towels • Sieve that fits in the pots • Timer Day 30: • 2 mixing bowls • 150 g four • Digital scale • 2 mL (½ teaspoon) baking soda • metric measuring spoons • 2 mL (½ teaspoon) salt • metric measuring cups • 125 mL (½ cup) assigned fat • electric mixer • 100 g brown sugar • wooden spoon • 90 g granulated sugar • teaspoon • 1 large egg • cookie sheet • 2 mL (½ teaspoon) vanilla • bent-edged spatula • 185 g chocolate chips • cooling rack Week 11 Day 31: No supplies needed Day 32: • 5 plastic bowls • Electrical beater, hand-held, or food processor • 5 x 25 ml measuring cylinders • 5 filter funnels • Glass wool • 2 weighing boats • 2 plastic pipettes • 2 plastic spoons • Egg white • Vegetable oil • 10% citric acid • Cream of tartar • Salt Day 33: • Any combination of the following flours (pick 2): • whole wheat flour • bread flour • all-purpose flour • pastry flour • gluten flour • instant flour • water (1/2 to 3/4 cup for each flour you’ll be using) • bowls (one for each flour you’ll be using) Week 12 Day 34: No supplies needed Day 35: • 8 cups or 250ml beakers • Masking tape and permanent marker to label the cups/beakers • 200g potatoes • 200g apples • vegetable oil Day 36: • bagel dough (recipe on the worksheet provided) • 8 cups • (2 quarts) water • 3 tablespoons • packed light brown sugar • 1 teaspoon • baking soda • 1 teaspoon • kosher salt • 1/2 cup topping, such as everything bagel seasoning, poppy seeds, or sesame seeds (optional) • Measuring cups and spoons • Stand mixer with hook attachment (optional) • Large mixing bowl • Plastic wrap • Parchment paper • 2 baking sheets • Large pot • Tongs or spider • Cooling rack Week 13 Day 37: No supplies needed Day 38: • Vegetable or olive oil • Vinegar • At least three of the following emulsifiers: • Honey • Dry mustard • Garlic paste • Tomato paste • Stopwatch or clock (preferably both) • Tablespoon and ¼ teaspoon measure • Whisk, spoon, or other stirring implement • Emulsifier data sheet (provided) • Four small glasses, bowls, or jars with clear sides—one for a control, and one for each emulsifier to be tested Day 39: • 400 grams (about 2 cups) of blueberry juice (or juice of your choice) • 2 tbsp of champagne vinegar (you can use white wine vinegar but will get a slightly different taste) • 5 grams soy lecithin • immersion blender or regular blender if you do not have an immersion blender • 200g heavy cream • 200g dark chocolate • double boiler (a pot and bowl that will fit on top safely) • whipping siphon (you can get one for about $25) or another whipping device of your choice
Learners are provided an informal assessment as feedback to their weekly lab reports.
A letter grade can be provided if requested (based on in class work and lab reports)
4 hours 30 minutes per week in class, and an estimated 0 - 1 hours per week outside of class.
Week 1
No parental guidance needed

Week 2
On Day 6 we will be using the stove to heat up liquids. Safety notes will be on the lab workbook and we will go over safety procedures as precursors. If your learner requires, please make sure an adult is present.

Week 3
On Day 8 we will be using an oven and moving potatoes in the oven. Safety notes will be on the lab workbook and we will go over safety procedures as precursors. If your learner requires, please make sure an adult is present.

Week 4
On Day 9 we will be using the microwave to heat up a sugar solution and on Day 10 we will be using the stove to boil water. Safety notes will be on the lab workbook and we will go over safety procedures as precursors. If your learner requires, please make sure an adult is present.

Week 5
No parental guidance needed

Week 6
On Day 15 we will be using the stove to boil water and on Day 16 we will be using the oven to bake muffins. Safety notes will be on the lab workbook and we will go over safety procedures as precursors. If your learner requires, please make sure an adult is present.

Week 7
No parental guidance needed

Week 8
On Day 21 we will be heating a sugar solution (not to a boil) and on Day 22 we will be using the stove to heat up sugar to a boil. On Day 22 we will also be pulling sugar once it cools. Safety notes will be on the lab workbook and we will go over safety procedures as precursors. If your learner requires, please make sure an adult is present.

Week 9
On Day 25 we will be heating a solution on the stove to make a sauce. Safety notes will be on the lab workbook and we will go over safety procedures as precursors. If your learner requires, please make sure an adult is present.

Week 10
On Day 27 we will be using a knife to cut fries and will be frying in oil. On Day 28 we will be baking cookies. Safety notes will be on the lab workbook and we will go over safety procedures as precursors. If your learner requires, please make sure an adult is present.

Week 11
No parental guidance needed

Week 12
On Day 34 we will be boiling water and baking bagels. Safety notes will be on the lab workbook and we will go over safety procedures as precursors. If your learner requires, please make sure an adult is present.

Week 13
On Day 37 we will be using a blender and a whipping siphon to create foams. We will also use a double boiler for the chocolate foam. Safety notes will be on the lab workbook and we will go over safety procedures as precursors. If your learner requires, please make sure an adult is present.
TEXTBOOK: Principles of Food Science by Janet D. Ward; Goodheart-Wilcox, 2013
Lab Manual/Workbook for Principles of Food Science, 2013

Teacher

Danita
🇺🇸
Lives in the United States
Scientist who is enthusiastic about STEM
1540 total reviews
1216 completed classes

About Me

Hello! am a scientist and adventurer. I have a Masters degree in Animal Science with minors in Chemistry and Fish & Wildlife. I started my journey investigating sheep and goats, went on to study shrimp and zooplankton, and have many years of... 
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