Food Science Experiments Archives - Page 3 of 5 - Food Science Toolbox

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Objective: To evaluate foods based on their sensory attributes        Background: We experience food using our sense of sight, touch, hearing, smell and taste. While there are many instruments that can help us evaluate and estimate these sensations, nothing beats tasting and experiencing the food ourselves. We do this through a systematic (orderly) process called […]

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Objective: To determine the effect of sugar concentration on freezing temperature Background Freezing is a common method used to preserve food. In the freezing process, water is converted from liquid to solid. When this happens, free water is no longer available for chemical reactions and microbial growth. Hence, food spoilage due to microbial activity is […]

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Objective: To determine the effectiveness of handwashing   Background: Improper handwashing or failure to wash hands before handling food and food equipment is a major cause of food contamination. To prevent foodborne injury, hands must be properly washed following standard procedure: Before starting work After using the toilet After touching exposed skin or hair After […]

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Objective: To determine cleanliness of food contact surface    Background: A food contact surface is a surface in a food processing facility that normally comes into contact with food during its preparation. These surfaces may include processing equipment, cutting boards, utensils, sinks, counters and tabletops. They must be properly cleaned before use in food production. […]

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