Food Science Experiments

What makes popcorn pop? Why is an egg so important to making mayonnaise? These questions and plenty of others are asked and answered as host Susan Turgeson, recipient of the 2009 National Teacher of the Year Award from the American Association of Family & Consumer Sciences leads high school students in her classroom lab through six fairly simple food-based chemistry experiments. Here, mayo teaches about emulsions, root beer demonstrates fermentation, and mozzarella cheese reveals facts about the biochemistry of milk. All of the projects (which use readily available supplies and equipment) are clearly explained, with Turgeson and the teens nicely demonstrating each step, while excellent onscreen graphics highlight important scientific concepts and vocabulary. The DVD also includes an interview with a food science professor who talks about career opportunities in her field. Recommended. Aud: J, H. (E. Gieschen)