What’s Edible Knowledge®?!

The discipline of Food Science is not well known, and yet the evidence of it is all around us—in our kitchens and in our grocery stores. The ​​Edible Knowledge® brand of workbooks has been created by Beakers & Bricks, LLC (of which Dale Cox is the Managing Member) to help people learn about Food Science and gain a clear understanding of the food we eat. Dale has professional degrees in Food Science along with 23 years’ experience working in the food industry. The goal of the workbooks is to share his love for science, and Food Science in particular. The workbooks are designed to be used in the “home lab” (the kitchen) by homeschoolers or anyone who has a desire to learn about the science behind food. Each workbook contains food science concepts along with exciting and challenging experiments that can be conducted at home. Designed for ages 10 and up (including interested adults), note that some experiments do involve using sharp knives and the stove, so oversight is needed for young children. It is our hope at Beakers & Bricks, LLC, that you will thoroughly enjoy learning about Food Science… Knowledge that is Truly Edible!

The Introduction to Food Science workbooks are designed to be used in order, starting with An Overview followed by Water.

In the first Edible Knowledge® workbook, Introduction to Food Science: An Overview, topics discussed include careers in food science and the required education, food processing, and initial overviews of water, carbohydrates, protein, and fat. Multiple activities, including nine kitchen experiments, in-depth assignments, journaling ideas, and course review material, are included. This workbook covers all the main components of what make up food.

Special Equipment Needed:
  • High temperature thermometer with pan clip
  • Timer
A combination timer and thermometer I used and liked can be found here:

Second Edition coming July 2019!
The Table of Contents below and sample chapter are from the first edition.

The second workbook, Introduction to Food Science: Water, includes information on careers in food science, water properties, solutions and dispersions, water activity, boiling and steam, and ice. Multiple activities, including 18 kitchen experiments, in-depth assignments, journaling ideas, and course review material, are included. This workbook builds on the first Edible Knowledge® workbook—Introduction to Food Science: An Overview—in which one chapter was dedicated to an opening review of water. This specialized workbook goes into much greater depth about the many aspects of water and its effect on our food.

Special Equipment Needed:
  • Thermometer that can measure down to at least -6 degrees F
  • High temperature thermometer with pan clip
  • Timer
Below are links to a thermometer/timer combination,  a low temperature thermometer, and transfer pipettes I used and liked: 

Second Editions are HERE!

Second Editions are HERE!  After a successful test market and great feedback, we’ve spent the last 8 months editing, designing, reviewing, and incorporating all of your feedback.  Both An Overview and Water are available for purchase now!

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