Food Science

Watch Food Science

  • 2007
  • 1 Season

Food Science from uStudio is a fascinating scientific show that covers the science behind the food we consume. The show discusses many aspects of food science, including the chemistry of different food components, food processing technologies, and the role of nutrition in our diet.

Hosted by experts in the field of food science, each episode of the show is a deep dive into a particular topic related to food science. The series is educational, informative and explores the complexities of food science in an easy-to-understand way. It gives a detailed insight into how the foods we eat are produced, how their nutritional value can be improved, and how they affect our body.

In the first episode of the series, the host takes us through the science behind baking, where we learn the chemistry behind the ingredients used in baking, and how the ingredients react with each other to form the final product. The show covers the basics of baking, such as the role of eggs, flour, and baking powder in the baking process, to the science behind more complex steps like kneading and fermentation.

In another episode, they dive into the world of farming and agriculture. The show highlights the advances in agricultural technology, the ways in which modern farming is sustainable and eco-friendly, and the impact these advancements are having on the environment.

Food processing is another interesting topic that the show delves into, covering the science behind food preservation, such as canning, dehydration, and freezing. The host explains how the different methods of food processing can affect the nutritional value of the food, and how we can prevent this loss, leading to healthier and more nutritious food for us to eat.

The show also explores the role of nutrition in our diet. The host uncovers the facts behind popular health trends, such as supplements and superfoods, and discusses how these fads can be misleading. The show breaks down the science behind what we should be eating, how much we should be eating, and recommends ways we can make our eating habits healthier.

Overall, Food Science from uStudio is an exceptional show that explores the science behind the food we eat. The show covers a wide range of topics related to food science and is an excellent resource for anyone interested in learning the science behind the foods we consume. The show is well-produced, informative, and makes complex scientific concepts easy to understand.

In addition, the show takes a deep look into the environmental impact of agriculture and food production, teaching viewers about the importance of sustainable food practices. It is an excellent resource for anyone looking to understand more about the science behind the modern food industry and want to make more informed decisions about their eating habits.

Food Science from uStudio is an entertaining and inspiring series that is suitable for all ages. It provides a unique perspective on the science behind the food we eat and is a must-watch for anyone interested in learning about food science.

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Seasons
Fluids
14. Fluids
March 27, 2008
Kitchens are full of fluids you might never have known were there. A fluid can be a liquid, gas, solid, or even plasma. Check out this episode of Food Science, as Dr. Kiki drops some knowledge regarding viscosity and her main man Sir Isaac Newton.
Leavening
13. Leavening
February 25, 2008
Have you ever wondered why some cookies stay flat and some rise? Wonder no more. Dr. Kiki explains everything you wanted to know about chemical leavening agents.
Chocolate
12. Chocolate
February 12, 2008
Chocolate comes from a tree. Mmm, trees. Of course, there's a ton of steps in between you're going to want to understand. That's where Food Science expert Dr. Kiki comes in.
Fermentation
11. Fermentation
February 5, 2008
Dr. Kiki talks about how fermentation works, not just in creating alcoholic beverages that people enjoy, but also inside humans. Watch as she whips up some home made ginger ale at the end of the episode!
Fun With Shining Silver
10. Fun With Shining Silver
February 1, 2008
Getting tarnished silver clean can be a real hassle, unless you know a shortcut. Dr. Kiki demonstrates the use of a special device that can help, taking time to explain the science behind the magic.
Protein Denaturation
9. Protein Denaturation
January 24, 2008
Dr. Kiki breaks down the breakdown of proteins. This is one of the most important processes in cooking, the change of protein structure under extreme conditions. With proteins, structure is everything, defining their functions.
Breakfast
8. Breakfast
December 18, 2007
Cereal is a staple of the American diet. Iron is one of the most important minerals that we consume through eating cereal. Knowing this, have you ever wanted to actually see the iron? Dr. Kiki shows how to do just that in this episode of Food Science.
Microwaving Eggs
7. Microwaving Eggs
December 4, 2007
In the kitchen with no time to spare? Go ahead and microwave those eggs! Just be careful that you know the science behind doing it correctly or you're going to make a big mess (and maybe ruin your microwave).
Teflon
6. Teflon
November 19, 2007
The slipperiest stuff known to man, Teflon has made a tremendous impact on the world. Invented by accident in 1938, it has gone on to become a substance in all kinds of household items. Dr. Kiki gives us the skinny in this episode of Food Science.
The Maillard Reaction
5. The Maillard Reaction
October 16, 2007
Believe it or not, steak, coffee beans, caramel, and toast have something in common. It's called The Maillard Reaction and it is the reason that things get browned when they are heated. Dr. Kiki is here to explain what's going on in your kitchen.
Liquid Nitrogen Ice Cream
4. Liquid Nitrogen Ice Cream
August 23, 2007
Watch as liquid nitrogen instantly transforms a standard sugar and cream mixture into ice cream -- without any measurable time elapsing.
Fudge Science
3. Fudge Science
August 16, 2007
Dr. Kiki Sanford goes over the chemistry of fudge to explain how super saturation and crystallization are involved in making delicious fudge.
Thermometer
2. Thermometer
July 30, 2007
Host Dr. Kiki Sanford explains the advantages and how-to of using an infrared thermometer.
Blowtorch
1. Blowtorch
July 30, 2007
Host Dr. Kiki Sanford compares cooking with a gourmet blowtorch to cooking with a blowtorch found in a hardware store -- and along the way explains how to torch up something delicious!
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  • Premiere Date
    July 30, 2007
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