@ 4:41 we incorrectly used an image of Neil Borlaug from a previous episode instead of Louis Pasteur! Sorry about the mixup and thanks to the smart commenters who caught the error! For an *actual* picture of Louis Pasteur: en.wikipedia.org/wiki/Louis_Pasteur
As a food engineer I really liked how you've condensed down a very wide field. You've touched on the physics, chemistry, microbiology parts and noted the importance of food safety and taste. Other important subject are keeping prices low and making consistent products from raw materials whoes properties can vary a lot. Overall a really good job. I'll share it with colleagues.
The man at 4:42 isn't Pasteur, it's Norman Borlaug. Mr. Borlaug was the man given the Nobel peace prize in 1970 for saving a billion humans from starvation due to his work with high yield genetically modified grains.
@@crashcourse Shouldn't you put up an eratum ? You know you can display cards or infos in the videos with UA-cam Tools without re-uploading the video. I don't think it would take long and it's a great short term solution. You're a science channel right ?
One of the worst parts of food engineering is that many foods as liquids have complex fluid mechanics. Unlike say water, many are non-homogenous mixtures, colloids, and have non-newtonian shear natures. The perfect example is ketchup. "Shake, shake the ketchup bottle / First none'll come, and then a lot'll" So keeping things flowing at the right speeds can get complicated.
At 3:32 you state everything needs to be “sterile”. That’s not an accurate statement. The food industry sanitizes, which means they reduce the amount of micro organisms to a significantly lower level. Sterilize means to remove all micro organisms, which isn’t practical or necessary for a safe food process.
Well by sterility, i think she meant the term "commercial sterility" which means that it is free from pathogens and safe to use but can still have spoilage organisms still present. It is essentially the same thing as the sanitization that you mentioned, but i feel like she probably did not think to emphasise that it is not true biological sterility.
Cream is lighter than milk, and would thus go to the center of the centrifuge (or the top when settled, as is the traditional way, and why homegenization is used). I think you got that fact wrong.
You mentioned transportation in the intro, but didn't even give a nod to the tens of thousands of truck drivers who actually do that transportation with refrigerated trailers. My husband is one of those drivers! If you are also, thank you!
Well you said ice cream, almost like click bate. Food engineering is an interesting topic in health and diet studies that few people really talk about. B#
@@Mmmmk9797 Hi, first I am studying in Panama, in the The Technological University of Panama. So in other countries may be different. For me the difficult thing was to adjust to a new environment, but then I got use to it. But for the given subjects, I felt like Heat transfer, Electrical systems, mass transfer were kind of difficult but not impossible. Now I'm on last year I'm seeing more of subjects related to food such as Fruits, Meats, etc.. I can advise you to enjoy your university time as much as you can and for your graduation I recommend you to make a thesis if you plan to make post graduate studies.
I used to be so worrying about all this stuff I couldn't imagine not keeping my food in the fridge, etc But then I moved to Vietnam... And now I know that it's not necessary even to store meat in the fridge (for a short period 😂) It's not even about milk, especially sterilized milk Eggs? Outside of the fridge Almost everything is outside
Then you’re stuck making it yourself. Even if you go to a local business that makes it in house they still employee mass production techniques, albeit a smaller scale than the grocery store ice cream. They’ve got a lot of expensive equipment to make that ice cream.
@ 4:41 we incorrectly used an image of Neil Borlaug from a previous episode instead of Louis Pasteur! Sorry about the mixup and thanks to the smart commenters who caught the error! For an *actual* picture of Louis Pasteur: en.wikipedia.org/wiki/Louis_Pasteur
It's okay, you guys are already too smart for me to keep up(in a good way)
As a food engineer I really liked how you've condensed down a very wide field. You've touched on the physics, chemistry, microbiology parts and noted the importance of food safety and taste. Other important subject are keeping prices low and making consistent products from raw materials whoes properties can vary a lot. Overall a really good job. I'll share it with colleagues.
The man at 4:42 isn't Pasteur, it's Norman Borlaug. Mr. Borlaug was the man given the Nobel peace prize in 1970 for saving a billion humans from starvation due to his work with high yield genetically modified grains.
Saltpork305 That definitely needs to be fixed.
Ha, I was just thinking Louis looks an awful lot like Norman. I think the last episode had a bit on Borlaug, so they must have messed up the assets.
YIKES. You are correct! Sorry about that!
Yeah I just seen that right after watching the video for genetic engineering. It's just a small oops, but both folks did great work for our species
@@crashcourse Shouldn't you put up an eratum ?
You know you can display cards or infos in the videos with UA-cam Tools without re-uploading the video. I don't think it would take long and it's a great short term solution.
You're a science channel right ?
"I Scream , You Scream , We all Scream for Ice Cream"
One of the worst parts of food engineering is that many foods as liquids have complex fluid mechanics. Unlike say water, many are non-homogenous mixtures, colloids, and have non-newtonian shear natures. The perfect example is ketchup. "Shake, shake the ketchup bottle / First none'll come, and then a lot'll" So keeping things flowing at the right speeds can get complicated.
Is ketchup a type of Bingham fluid or shear thinning?
At 3:32 you state everything needs to be “sterile”. That’s not an accurate statement. The food industry sanitizes, which means they reduce the amount of micro organisms to a significantly lower level. Sterilize means to remove all micro organisms, which isn’t practical or necessary for a safe food process.
Well by sterility, i think she meant the term "commercial sterility" which means that it is free from pathogens and safe to use but can still have spoilage organisms still present. It is essentially the same thing as the sanitization that you mentioned, but i feel like she probably did not think to emphasise that it is not true biological sterility.
Love this host and series. This course is in my Top 5
Since I'm assuming Crash Course is made for a global audience, I think it would be helpful to specify which degree unit (C or F) the lecture uses.
If you ask me, best thing to do, is to use Celsius, but write Fahrenheit value on the side.
Her accent, her diction, and her intonation make this process of learning even more perfect.
Dajana Osmani Nothing like a Brown girl with an English accent.
And nice to look at
Good work on all the callbacks to other engineering topics already discussed in the series.
I wonder how many millions of lives has pasteurization saved? science FTW.
I love Crash Course.
Finally my engineering!!
I almost didn't realize the pizza John reference.
Absolutely fascinating video. Love your hair by the way.
Natural and gut health… and saving food… absorption and design thinking engineering of optimism’s.
I am wondering whether the book on the shelf besides the lamp is deforming due to the lamp.
(It was less misformed at the first episode)
Cream is lighter than milk, and would thus go to the center of the centrifuge (or the top when settled, as is the traditional way, and why homegenization is used). I think you got that fact wrong.
So much food science! So many things made me think about Good Eats! Ahhh!
More food science videos plz
You mentioned transportation in the intro, but didn't even give a nod to the tens of thousands of truck drivers who actually do that transportation with refrigerated trailers. My husband is one of those drivers! If you are also, thank you!
I wish the teachers in my school were as interesting as this video
Well you said ice cream, almost like click bate. Food engineering is an interesting topic in health and diet studies that few people really talk about. B#
Please do an Audio Engineering video!
**eats ice cream and watches**
I am in my last year of food engineering. 🤣
Hi! I'm thinking of majoring in food engineering. Any advice??What did you like the most about it and was the most difficult part?
@@Mmmmk9797 Hi, first I am studying in Panama, in the The Technological University of Panama. So in other countries may be different. For me the difficult thing was to adjust to a new environment, but then I got use to it. But for the given subjects, I felt like Heat transfer, Electrical systems, mass transfer were kind of difficult but not impossible. Now I'm on last year I'm seeing more of subjects related to food such as Fruits, Meats, etc.. I can advise you to enjoy your university time as much as you can and for your graduation I recommend you to make a thesis if you plan to make post graduate studies.
Miley Li Thank you for sharing your experiences. It’s very motivating for me(:
This video would have been better with some actual images from Ice cream mass-production
That cupcake looks yummy!
Wow, that thought bubble in the intro is pretty much how most of us like to feel when we are lazy
wow 39 weeks already
Even the most expensive store ice cream pales in comparison to bucket churned ice cream
Please tell me this series wil have how many videos in total 😀
I saw that cheeky Wilhelm's Scream reference in the title card.
Let’s all scream @ ice cream
I used to be so worrying about all this stuff
I couldn't imagine not keeping my food in the fridge, etc
But then I moved to Vietnam...
And now I know that it's not necessary even to store meat in the fridge (for a short period 😂)
It's not even about milk, especially sterilized milk
Eggs? Outside of the fridge
Almost everything is outside
that back round make my head hurt becuase its unevan
NOT ME EATING ICE CREAM RIGHT NOW....
very interesting
My mom always told me heavy metal would rot my brain, now I know its only if i eat food off of copper!
*No comment. Pleasantly surprised that we're heading back to geotechnical engineering. I shall be here.*
Unbelievable, all that talk about food freezing and temperature, and not a word about influence of freezing speed on food quality!
I was eating ice cream while you were talking about ice cream
Oh wow Rome. I wonder if Venus ever ate ice cream
watching this rn while eating ice cream
Idk about ice cream but I'm down for some extra dark chocolate
I'm three and a half minutes in and I realized that shelf behind her is seriously wonky
and I hate it
Incredible informations !! Could you please make a video about naval engineering?
Soylent green :-)
Cool
I just came for ice cream 🌚🌚
And can skip a bunch of the steps with say frozen banana and a bit of milk... add to blender and you are done.
Wait... There is a raisin flavored ice cream?
Who else’s teacher made them watch this:
She's so beautiful that i get more interested in food engineering video.
My first thought when I got here? Not "Oh I'm early" but "Only 10 likes?? Is this the right crashcourse channel???".
This channel has a lot of dead subs...
*_Please make next to it...._* *_meticulous.. Content_*
Stream ice cream cake by red velvet ✨
Her eyes make me nervous. :(
Cool video, intelligent and beautiful women doing the presentation. 👍
I have the sudden urge to go check my freezer temperature.
This video could have been so much better.
D She What did they do wrong, and what could they have done instead? Just saying there’s an issue without saying what exactly it is doesn’t help.
_Seeker like_
_And crashcourse comments_
Pasteurization was not invented by L. Pasteur.
Yes it was.
This was a very complicated explanation of how to get diabetes.
69 dislikes, nice.
Who here loves Ice Cream?
Damn this host is fine!
çok konşma
Who puts raisins in ice cream?
What uppppp high schoolers ?!?! This channel inspires me to make more MOTIVATING VIDEOS for school students !! 😝😝
Oh wow, I'm early.
REAL Ice Cream isn’t mass produced.
not allowed to eat it anymore, so yall can eat more air. more air. more air.
Then you’re stuck making it yourself. Even if you go to a local business that makes it in house they still employee mass production techniques, albeit a smaller scale than the grocery store ice cream. They’ve got a lot of expensive equipment to make that ice cream.
Well store bought ice cream sucks
Anyone knows why her face seems darker than her neck and upper chest?
Early
3rd
Not a fan of this host
The opening statement is actually quite disgusting. I think you gotta be American to really believe that.
I don't think you have to be American.
@@michaeljorfi3552 No, you could be right, but I'm American and I do this.
First