The Ingredient Lab Lesson 1: Science in the Kitchen
In this lesson, students meet a chef and a food scientist. Then they practise sensory evaluation using dairy products.
Activities:
🥛 Sensory Evaluation: Time to Practise
Consider your favourite food products from the grocery store or think about a restaurant dish you enjoy. Food scientists and food product developers likely used sensory evaluation to determine whether the appearance, texture, smell, and taste of that food would be acceptable to consumers.
Using aspects of sensory evaluation in this module serves multiple purposes:
- Allows students to experience the impact of key ingredients through comparison and analysis with the senses
- Draws a unique career connection to the role of food scientist
- Incorporates components of mindful eating, which has been linked to improved food choices and a better relationship with food and the body.
Videos:
Lesson 1 videos are embedded in the Slide Deck or can be watched via the links below.
Next Steps
⬇️ Download the Lesson 1 Slide Deck to guide your class through the sensory activity and videos.
🌐 Visit the main Ingredient Lab page to access all ordering options for lessons and classroom materials.
Language:
English
(Click here for French version)The Ingredient Lab Lesson 1: Science in the Kitchen
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