Food Science Experiments

Gr 6 Up—Hosted by Susan Turgeson, 2009 American Association of Family and Consumer Sciences National Teacher of the Year, this production offers a series of food science experiments that can be duplicated easily in the classroom. Six science topics are introduced by the host who defines terms both verbally and on the screen. Step-by-step instructions are projected onscreen as high school students conduct the experiments in a science lab or kitchen. The chapters/experiments include: "Emulsions: Making Mayonnaise," "Fermentation: Making Root Beer," "Scientific Method: What Makes Popcorn Pop?," "Hand Washing and Food Safety: Potato Experiment," "Biochemistry of Milk: Making Mozzarella Cheese," and "Sensory Evaluation: Mint Experiment." The production also features an interview with Dr. Joyce Bond, food science professor at Minnesota State University, highlighting the importance of food science, careers in the field, and food science labs. Printed instructions for the experiments and worksheets can be downloaded from the publisher's website (learningzonexpress.com/worksheets). The film features live-action video, effectively uses real-life examples, and provides clear explanations. Even though the presentation is sometimes dry, the science is relevant, the production values are high, and the experiments are age appropriate. Useful in home economics, family studies, and science classes.—Linda M. Teel, East Carolina University, Greenville, NC