The Science of Food
In these short video clips from Bettys & Taylors, Professor Paul Walton of the University of York shows the science of food through a series of entertaining experiments. He looks at emulsions, bicarbonates, changing molecules, oxidisation, denaturation, boiling and the calorific content of foods. The clips are suitable for students aged 11-16, describing the characteristics of a range of ingredients, including their nutritional, functional and sensory properties.
|Subject(s)||Design and technology, Food Preparation and Nutrition, Science|
|Published||2010 to date|
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This resource is part of Cooking for Schools
- Cooking for Schools
- The Science of Food