[vc_row full_width=”stretch_row_content” css=”.vc_custom_1450765504408{margin-top: -100px !important;background-image: url(cuttingboardacademy.org/wp-content/uploads/2012/07/Cul-Arts-image.jpg?id=527) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][vc_column][vc_empty_space height=”100px”][vc_empty_space height=”100px”][vc_custom_heading text=”What Is Food Science?” font_container=”tag:h2|font_size:36|text_align:center|color:%23ffffff” google_fonts=”font_family:Montserrat%3Aregular%2C700|font_style:700%20bold%20regular%3A700%3Anormal”][vc_empty_space height=”100px”][/vc_column][/vc_row][vc_row][vc_column][vc_custom_heading text=”Food Science is the study food that involves the use of Mathematics, Chemistry, Physics, Nutrition, Engineering, Microbiology, Technology and other areas of physical and life sciences. These areas of expertise help to bring new foods to the marketplace that meets the desires of the consumers. Food Science has an influence on how food is grown, harvested, transported, processed, packaged, stored, prepared and served.” font_container=”tag:h2|font_size:22|text_align:center” google_fonts=”font_family:Montserrat%3Aregular%2C700|font_style:400%20regular%3A400%3Anormal”][vc_custom_heading text=”Relationship between Culinary and Science” font_container=”tag:h2|font_size:28|text_align:center” google_fonts=”font_family:Montserrat%3Aregular%2C700|font_style:700%20bold%20regular%3A700%3Anormal”][/vc_column][/vc_row][vc_row][vc_column][vc_custom_heading text=”Ever wonder why eggs becoming solid when you cook them? Or why do certain fruits turn brown when we cut them? Or what causes breads to become moldy? By gaining an understanding of the scientific nature of foods, you can eliminate many questions of why certain foods behave the way they do when you prepare them in a recipe.

” font_container=”tag:h2|font_size:18|text_align:center” google_fonts=”font_family:Montserrat%3Aregular%2C700|font_style:400%20regular%3A400%3Anormal”][vc_custom_heading text=”Students of The Cutting Board Academy will gain valuable insight on these topics to become well-informed about the science of food.” font_container=”tag:h2|font_size:18|text_align:center” google_fonts=”font_family:Montserrat%3Aregular%2C700|font_style:700%20bold%20regular%3A700%3Anormal”][/vc_column][/vc_row][vc_row][vc_column][vc_tta_accordion style=”modern” color=”pink” c_icon=”chevron” active_section=”1″][vc_tta_section title=”Culinary” tab_id=”1450767727254-c4f60dcd-d950″][vc_custom_heading text=”Learn What Makes A Food Taste Tangy Or Sour” font_container=”tag:h2|font_size:18|text_align:left” google_fonts=”font_family:Montserrat%3Aregular%2C700|font_style:400%20regular%3A400%3Anormal”][vc_custom_heading text=”Understand how to read recipes and ingredient lines
” font_container=”tag:h2|font_size:18|text_align:left” google_fonts=”font_family:Montserrat%3Aregular%2C700|font_style:400%20regular%3A400%3Anormal”][vc_custom_heading text=”Learn how to bake braise and sautee a variety of meats” font_container=”tag:h2|font_size:18|text_align:left” google_fonts=”font_family:Montserrat%3Aregular%2C700|font_style:400%20regular%3A400%3Anormal”][vc_custom_heading text=”Making Ice Cream/Custards- Why does ice cream have a smooth creamy texture?
” font_container=”tag:h2|font_size:18|text_align:left” google_fonts=”font_family:Montserrat%3Aregular%2C700|font_style:400%20regular%3A400%3Anormal”][/vc_tta_section][vc_tta_section title=”Science” tab_id=”1450767727256-898e979f-9e38″][vc_custom_heading text=”What is Soy Lecithin???” font_container=”tag:h2|font_size:18|text_align:left” google_fonts=”font_family:Montserrat%3Aregular%2C700|font_style:400%20regular%3A400%3Anormal”][vc_custom_heading text=”Learn the science behind using fats and oils in foods” font_container=”tag:h2|font_size:18|text_align:left” google_fonts=”font_family:Montserrat%3Aregular%2C700|font_style:400%20regular%3A400%3Anormal”][vc_custom_heading text=”Gain an understanding of the use of acids and pH in foods” font_container=”tag:h2|font_size:18|text_align:left” google_fonts=”font_family:Montserrat%3Aregular%2C700|font_style:400%20regular%3A400%3Anormal”][vc_custom_heading text=”Learn how acids, heat and salt affect the tenderness and texture of meats” font_container=”tag:h2|font_size:18|text_align:left” google_fonts=”font_family:Montserrat%3Aregular%2C700|font_style:400%20regular%3A400%3Anormal”][/vc_tta_section][/vc_tta_accordion][/vc_column][/vc_row][vc_row el_class=”hidden”][vc_column][/vc_column][/vc_row][vc_row el_class=”hidden”][vc_column][/vc_column][/vc_row]