Your Opinion Counts
At IFST, we are passionate about food science and technology. We want to pass on our enthusiasm and expertise by helping science teachers to deliver engaging and relevant lessons which focus on the science of food. We are always looking to improve and refine our Love Food Love Science resources to make sure we provide teachers with resources which have genuine practical application in the classroom. We would love to hear from you about how we could improve and develop Love Food Love Science.
Protein: foam formation
A foam forms when small bubbles of gas are trapped in a solid or liquid.
Protein: gluten formation
Wheat and other related grains (including barley and rye) contain a mixture of two proteins glutenin and gliadin. When flour made from grinding these grains is mixed with water the two proteins combine to form gluten. Without water, gluten is not formed.
Protein: Stability of Egg White Foams Experiment
What can you add to egg white to make a more stable foam?
Raising agents: biological (fermentation)
How can fungus blow up a balloon?
Raising agents: chemical
Why do some recipes use chemical raising agents and how do they work?
Raising agents: physical
Can you imagine what a cake would taste and look like if it had no air in it?
Sensory Science
What are the five main senses? How do they interact? How do we use them to determine whether we like a certain food or not? Watch this interactive video to find out!