The restaurant industry is an exciting and profitable business. However, as a restaurant owner, you must also be aware to the various risks that come with operating your business. Learn about the different types of insurance coverage for restaurants and how each type of coverage can help protect your restaurant investment. Do I need insurance […]
Potassium is an important mineral for the body and can help regulate things like heart rate, blood pressure, and fluid balance. The daily value (DV) for potassium is 4700 mg for adults and children 4 years and older is 4700 mg. The FDA requires that the updated food label includes potassium content. If the food […]
Bacteria can be classified in several ways. Learning how they are classified can help us to better control or manipulate them. Here are nine ways in which bacteria are classified. Based on Stain Bacteria a classified as gram positive or gram negative. Gram positive stains purple while gram negative stains pink. The difference is due […]
What are Notifiable Diseases? Infectious diseases are diseases that occurs when pathogens (disease-causing agents) get into our bodies. They are usually in the form of bacteria and viruses but may also include parasites. Consider common diseases that require immunization such as measles, mumps, tetanus and chicken pox. These are all due to infectious pathogens. Some infectious diseases […]
Microscopes are instruments used to magnify very small objects that cannot be seen with the naked eye. In this lab, you will get familiar with the parts of the microscope and how to use it to view microscopic organisms larger than bacteria. We will observe bacteria in the next lab which will require using an […]
The scientific method is a way in which scientists have been carrying out research for centuries, regardless of the field of study. It is a systematic form of inquiry involving observation, questioning, formulation of a hypothesis to answer the question, research and data collection, and finally reporting findings. The goal is to discover truth by […]
Are you a Family and Consumer Science Teacher? Are your looking for curriculum ideas? After reviewing the Ohio Technical Standards for Family and Consumer Science, I came up with a list of possible class objectives and laboratory activity ideas for you. Implement these ideas to boost the food science component of your class. Return to […]
Starch is a complex carbohydrate that provides a ready source of energy. It is easily broken down by alpha amylase enzymes and absorbed into the blood stream. Starch is commonly used as a thickener in foods. Common sources include corn, potato, tapioca, and wheat. In this article, I outline a few properties of starch that […]
Sugars are the natural building blocks of carbohydrates. They can be found in fruits, vegetables, milk, and tree sap. The monosaccharides glucose, fructose, and galactose, as well as the disaccharides sucrose, lactose, and maltose, are the most frequent sugars present in foods. Sugars provide a variety of function in foods, including sweetness, texture, color, flavor […]
