Food for Thought: Additional Educator Resources

Use these resources to support your teaching of the unit: Food for Thought: Engineering Ice Cream


Educator Resources



The Chemistry of Ice Cream: Components, Structure, and Flavor

If youth are interested in learning more about the molecular structure of ice cream, have them look at this infographic which illustrates the compounds responsible for creating the flavors, colors, and textures commonly found in ice cream.  See pages 19 and 21.

Why Does Asparagus Make Your Pee Smell?: Fascinating Food Trivia Explained with Science

By Andy Brunner

This book provides an accessible introduction to the chemistry behind food science, and it contains a variety of infographics that explain how and why certain foods interact with our senses the way they do. Publisher: Ulysses Press ISBN-13: 9781612435510

Mirror Molecules

In organic chemistry, chirality refers to molecules with the same formula but a mirror image structure (like your two hands). Chiral aroma molecules may look very similar and have similar names, but they don’t always smell or taste the same. Try this experiment to see if youth can detect the difference!



Are Gummy Bear Flavors Just Fooling Our Brains?

When we eat, our brains are tasked with interpreting a food’s color, form, scent, texture, and taste. Food scientists use their knowledge of this multisensory experience to their advantage… sometimes in very surprising ways! Have youth read this article to learn how our understanding of sensory processing informs food engineering.

Your Choice In Utensils Can Change How Food Tastes

If youth are interested in exploring the effects of package engineering on the psychology of eating, have them read this article or listen to this piece about how utensils and plates can influence the way we perceive flavors. See page 23. (4:33)

Oxymel, an Herbal Tonic

Although it’s been refined over time, the basic process of creating extracts from plant materials dates back to antiquity. This article contains an adaptable recipe that uses vinegar and honey as the base, resulting in a flavorful product called oxymel that can added to salads, marinades, or any kind of beverage.

The Food Lab: Chocolate Chip Cookies

How do you like your chocolate chip cookies: chewy? Crispy? Fluffy? Dense? In this article, Kenji Lopez-Alt examines the process of making a classic chocolate chip cookie, discussing the many variables that can influence the final outcome. See page 9.

Edible Food Packaging

This article introduces bioengineer David Edwards’s new company, WikiCell, which is exploring the application of edible food packaging and the implications it will have for the food and waste industry. See page 16.

Packaging You Can Eat

This article discusses David Edwards/Wikicells’ research and development into edible food packaging, as well as possible future industrial implications. See page 16.




The Art of Making Noodles by Hand

Although many consider the humble noodle to be an easy-to-make comfort food, it has its roots in a variety of traditions. In this video, two chefs demonstrate very different traditional processes for making noodles by hand. (12:10)

Space Food

This video explores how scientists engineer food to feed astronauts on a possible 3-year journey to Mars—the food has to be nutritious, last for years, taste good, fit on a spaceship, and behave in zero gravity. See page 5. (6:51)