Review: "My mother signed me up for this course, so I had no idea what I was getting into. When I started it, I thought, "This looks promising. The teacher doesn't talk slowly and bore me." Then I got into the course and found it fascinating. It answered questions that I never even thought to ask. It's really fun to find out what causes every day things you observe. It had a good combination of technical and conceptual. Overall, I'd say the course is great and worth taking. I would recommend it to anyone considering this course. Rated 5 out of 5." Michael G., age 14
What’s Edible Knowledge®?!
Teaching science at home can be hard. Strange supplies, boring subjects, bored students, and bored teachers. Edible Knowledge® courses solve all those problems. Food Science is the Science of Cooking. You see it every day, in the kitchen, at a restaurant, and in your gallon of milk! It answers questions like:
- Why do egg whites turn white? Why don’t they turn clear again when they cool down?
- Beef can be tough when fried in a pan, or the same piece super tender after 2-3 hours in an oven. What’s going on there?
- How do bread and cakes rise? (It’s an entirely different process for both!)
- Why can meat, like salami and pepperoni, sit out of the fridge and not spoil?
- Why does broccoli go from bright green to dull green, and turn to mush so quickly when you’re cooking it?
Also, did you know that pretty much everything you see when you go in a grocery store had food scientists behind it? Food science, combining all the sciences, isn’t just super interesting…it can be a great career! We have digital downloads, e-books, and print books with prices to fit every budget, including a free food science experiment when you sign up for our free newsletter!
The Edible Knowledge® workbook series introduce food science. Take a look! Adults and young students are loving it!
This first workbook introduces explains what food science is, defines food processing, and then dives into the food science itself, with chapters on water, carbohydrates, protein, and fat. Intended for ages 10 and up through high school, with the best age group being junior high going into high school.
- Full color, with many illustrations and pictures throughout.
- Multiple activities, including 9 kitchen-based experiments.
- In-depth assignments, journaling ideas, and course review material included.
- Covers all the main components of what make up food.
Food science is the science of cooking. You’ll understand things you’ve seen everyday in the kitchen, with ah hah! moments at every turn!
- High temperature thermometer with pan clip
- Timer
Designed to build on what was learned from Introduction to Food Science: An Overview, this second Edible Knoweldge workbook dives straight into food science associated with water. Believe it or not, a whole book on this subject just scratches the surface!
- Full color, with many illustrations and pictures throughout.
- 18 kitchen-based experiments.
- In-depth assignments, journaling ideas, and course review material included.
Food science is the science of cooking. You’ll understand things you’ve seen everyday in the kitchen, with ah hah! moments at every turn!
- Thermometer that can measure down to at least -6 degrees F
- High temperature thermometer with pan clip
- Timer
This workbook engages your brain with physics fundamentals, then lets your creative side participate, learning how this knowledge is used by engineers. The best part is using LEGO® building bricks as the perfect medium to reinforce your learning by assembling custom machines that actually work. Constructing and experimenting with these models helps to solidify the concepts developed in each chapter. Physics and engineering have never been so much fun! Let the author’s love and enthusiasm for food science and LEGO® bricks excite your imagination. Beakers & Bricks knows you will enjoy this approach to learning about physics and engineering!
- Instructions for 16 custom models
- Since this is an Edible Knowledge® series workbook, it contains a fun and interesting food science experiment as well…as a hook to introduce you to the food science books!
- Don’t forget the Essential Kit…you’ll need it.
Note: You’ll need LEGO bricks and a few other things for this workbook. The “few other things” are sold as the Essential Kit on this website. You should definitely get this kit. You likely have most of the LEGO bricks, parts, and pieces, there are detailed instructions to get the ones you’re missing. A limited number of Complete Kits is available for sale that includes the Essential Kit, book, and all the LEGO parts needed.
While the other books in the Edible Knowledge series are designed for ages 10 and up, Introduction to Food Science For Kids! is written for children as young as 6.
- 15 kitchen based experiments give a taste of food science principles.
- The Edible Knowledge section at the end of each experiment explain what you just saw.
- Activities such as Soft and Fresh to Stale and Old: Bread, Plus Egg Men Attack!, Fun with Cows and Whipping Cream!, Gluey, Gooey Gluten…in our Food?, Cream That’s Icey and Smooth…And Lumpy?!, and many more make science learning thrilling!
While working alongside your young scientists, you’ll be enjoying ah ha! moments at every turn as you learn what’s going on with food you’ve seen all your life! Food science is Knowledge thats truly Edible!