#FoodScienceInAction - Twitter Hashtag

9 months ago

Tomorrow, during lunch, Chef Josh Brown will be at Key School presenting "The Food Lab" feature: Liege Waffles with Butter Powder and Maple Pearls. Students can see how culinary science makes food an exciting experience. #TheFoodLab #IndependentSchoolDining #FoodScienceInAction

brockcoinc's tweet photo. Tomorrow, during lunch, Chef Josh Brown will be at Key School presenting "The Food Lab" feature: Liege Waffles with Butter Powder and Maple Pearls. Students can see how culinary science makes food an exciting experience.

#TheFoodLab #IndependentSchoolDining #FoodScienceInAction https://t.co/uJJi5a36zl

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Inverurie Academy HFT @InverurieHE

over 1 year ago

S1 put their practical skills to the test, handling dough and learning about the role of yeast in baking! These soft pretzels are the perfect (and delicious) result of their hard work. #FoodScienceInAction #BakingSkill @InverurieAcad

InverurieHE's tweet photo. S1 put their practical skills to the test, handling dough and learning about the role of yeast in baking! These soft pretzels are the perfect (and delicious) result of their hard work. #FoodScienceInAction #BakingSkill
@InverurieAcad https://t.co/fNJThjClgy

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Food & Nutrition/Hospitality & Catering @BDBSchool @BDBFood

almost 5 years ago

One of my Y9 students sent me this email."This was my first time making chilled lemon flan & it was delicious.I was shocked when the lemon juice denatured the protein in the mixture to make it thick." Welldone HK! @BDBSchool @welovewoking #Foodscienceinaction #Proudteachermoment

BDBFood's tweet photo. One of my Y9 students sent me this email."This was my first time making chilled lemon flan & it was delicious.I was shocked when the lemon juice denatured the protein in the mixture to make it thick." Welldone HK! @BDBSchool @welovewoking #Foodscienceinaction #Proudteachermoment https://t.co/yRk0mdvkLu

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Food_In_Abertay @FoodInAbertay

over 6 years ago

Our Food and Consumer Science BSc students have been isolating Campylobacter jejuni from raw chicken. Iti is the most common food poisoning bacteria in Europe, and you can be infected by it through under-cooking chicken or from cross contamination #foodsafety #foodscienceinaction

FoodInAbertay's tweet photo. Our Food and Consumer Science BSc students have been isolating Campylobacter jejuni from raw chicken. Iti is the most common food poisoning bacteria in Europe, and you can be infected by it through under-cooking chicken or from cross contamination #foodsafety #foodscienceinaction https://t.co/oQAjoxf9bE

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Saint Aidan's Food @SaintAidansFood

about 7 years ago

Making food good enough to eat! Year 8’s family pizza. #foodscienceinaction #nutrition #eatingtogether

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Saint Aidan's Food @SaintAidansFood

about 7 years ago

Year 9’s are experimenting with starch today. They are using viscosity charts to check how thick the sauce is and using sensory testing. #foodscienceinaction

SaintAidansFood's tweet photo. Year 9’s are experimenting with starch today. They are using viscosity charts to check how thick the sauce is and using sensory testing. #foodscienceinaction https://t.co/UYKVU7J0cc

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Helene H @HeleneH14

over 7 years ago

#foodscienceInAction #fdsc410ismoreusefulthanyouthought ;-)

Kate Mobley @KateMobley15

over 7 years ago

@fdsc460 Artisanal cheeses can “exercise” too! At specific temperatures, lipolysis gives the cheese a workout by releasing free fatty acids, which contribute to the cheeses’ distinct flavors and aromas. @HeleneH14