Susan Turgeson and students demonstrate six fun and easy food science experiments and explain the science behind them. Experiments include: sensory evaluation, biochemistry of milk using mozzarella cheese, hand washing and food safety, scientific method of what makes popcorn pop, emulsions using mayonnaise, and fermentation using root beer. Includes an interview with a food science professor and a tour of a sensory evaluation lab.

Printable teaching material available online. Producer: Learning ZoneXpress.