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.

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Exploding Jellybabies

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2010 to date

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Denaturation

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Boiling Vegetables

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Oxidisation

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