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Join Dale Cox of Edible Knowledge for a five-lesson, hands-on, food science class. Learn about this unique career opportunity, Science of Food–plus have a lot of fun as you conduct experiments and discover the principles of protein, fats, and carbohydrates. Geared for kids ages 10 and up.

Monday, July 13 to Friday, July 17 at 12:30 p.m.


This $50 class is FREE for HEAV Members!

Just go to your member benefits page to get your coupon code!

IMPORTANT: Be sure to snag your coupon code from your member benefits page to register free!

Not a member? Join TODAY for $45. Enjoy this class for FREE and take advantage of HEAV member benefits all year long. (Plus, you’ll support a worthy cause.)

SCHEDULE For Science of Food Event

Food Science Defined
What do food scientists do? Where do they work?
Food Science Principle 1 – Water Activity & Carbohydrates

Food Science Principle 1 (continued)
Experiment 1 – Water Activity & Carbohydrates

Experiment 1  Review – The Edible Knowledge
Principle 2 – Protein & Fats

Principle 2 – Protein & Fats (continued)
Experiment 2 – Protein & Fats

Experiment 2 Review – The Edible Knowledge
The Making of a Food Scientist

Dale at work 1


Dale is a professional food scientist, holding a B.S. and a M.S. in food science. He is also an Air Force brat, a LEGO enthusiast, an original Star Wars nut, speaks Spanish and a little Russian, is the father of three, and has been married to his wife LeAnne for 32 years.

He loves all the sciences, and especially values the fact that food science combines them all. He worked for 23 years in new-product development and process improvement for companies like Kellogg’s, Kraft Foods, and General Mills, developing many products you would recognize.

Part of his work included traveling to South Africa, Japan, Mexico, England, and South Korea. His company, Beakers & Bricks, publishes food science, physics, and engineering courses under the Edible Knowledge brand. Materials are offered for students ages 6 and up, including print manuals and self-directed online courses.

Food science…it’s the science of cooking!


To participate in the class, you’ll need to have the access to the following commonplace materials you’ll probably have around the house—and you’ll also need some adult supervision for some of the experiments, which will occur outside of the class time. Yes, we’re really cooking!
measuring cups
measuring spoons
cookie sheet
biscuit cutter*
popcorn popper*
medium saucepan
candy thermometer*
large mixing bowl
rolling pin
rolling pin guides*

Food Items
sugar (sucrose)
corn syrup
baking soda
popcorn (unpopped)
all-purpose flour
double-acting baking powder
baking soda
cream of tartar


*You may substitute items if needed.

biscuit cutter – any round cutter, such as inverted cup, will do
popcorn popper – an air popper is recommended, but the corn can be popped on the stove or in a microwave, if needed.
candy thermometer – any food-grade thermometer that measures 300o Farenheit. (Close parental supervision is strongly suggested.)
rolling pin guides – any two sturdy items about ½” thick will work

edible knowledge - Dale Cox
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