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FTS001
AN INTRODUCTION TO FOOD SCIENCE
Video
Examine the scientific principles involved in food — its production, storage and use. Shows how the scientific methods are used to research and experiment with food. Includes a discussion of the six main food nutrients and food sources of each. Chemical and physical changes in food during cooking are also discussed. 12 minutes.

FTS003
BAKING OF BREAD
Video
This program discusses the bread making method known as batch processing. The audience sees the production of hard-crusted, soft crumb dinner rolls, the combination of dry and liquid ingredients, mixing, shaping, proofing, baking, cooling and final packaging of the rolls. 12 minutes.

FTS005
BREWING OF BEER
Video This video details the centuries-old process of brewing beer. Beginning with the conversion of barley and corn, this program highlights each aspect of the beer production process. Bottling with the gravity filling method and pasteurization are included. 16 minutes.

FTS007
CANNING FRUITS AND TOMATOES
Video
This program portrays how to safely can fruits and tomatoes so that you have a delicious product. Discusses the history of canning and today’s canning trends and why it is so important to follow the correct canning procedures. In the kitchen, you will see step-by-step how to can pears and tomatoes. 30 minutes.

FTS009
CANNING VEGETABLES
Video
Learn step-by-step how to safely can vegetables in a pressure canner at home. In the kitchen, this video demonstrates canning green beans from start to finish. It discusses why a pressure canner must be used to prevent botulism in home-canned vegetables. It also talks about problems you may have when canning vegetables. 30 minutes.

FTS010 
CAREERS IN FOOD SERVICE
Video
Presenting  an overview of careers in the food service  industry, including  cooks,  chefs,  waiter-waitress,  counter   attendant, hostess, maintenance, purchasing, management, cashier, dietitian, bus person, as well as others. Includes information on  education and training required for the various jobs as well as preparation and benefits. 30 minutes.

FTS011
CHEESE PRODUCTION
Video
The transformation of milk into cheese is explored in this video. Beginning with a review of pasteurization, the program addresses the standardization of milk with full-fat milk blended with skim milk, the starter culture through adding salt and pressing and aging of the cheese. 21 minutes.

FTS013
DRYING FOODS
Video
If you like dried apples or fruit leathers for snacks, or dried soup mix for back-packing, you’ll enjoy this program. In the kitchen, you’ll learn how to properly dry and package these products for immediate or future use. Also discussed are the controversial sulfites and safe alternatives. 30 minutes.

FTS014
ECOLOGY IN THE KITCHEN
Video
Covers  the  wise management of the natural resources  of  water, energy,  and  food as they apply to  purchase,  preparation,  and storage.  Water conservation, energy (both gas and  electricity) conservation  and recycling suitable materials( aluminum,  glass, plastic, newspaper) are encouraged. 

FTS015
FOOD SERVICE EQUIPMENT
Video
An excellent program for beginning students interested in pursuing careers in the food service industry. Provides valuable information that will help students learn more about cooking and food service equipment. Identifies and explains how to use frequently used equipment including scales, fryers, mixers, steam tables, conveyor and convection ovens, roasters and grills. 27 minutes.

FOOD SERVICE TOOLS
FTS016AVideo
FTS016BStudy Guide
Presented  are  more than 50 common food service  tools  used  in baking,  cooking, preparation and food handling. Knives,  colanders, pots, ladles, scoops, scrapers, wire ships, and other tools are shown. Proper handling and usage and safety precautions  are highlighted. Learn the right way to sharpen knives  and  understand the six rules of sanitation. Then test your identification skills by taking the quiz provided on the video. 28 minutes. 

FTS017
FOOD SCIENCE TECHNOLOGY
Video
This video describes microorganisms, methods of food preservation including irradiation and freeze drying, functions of nutrients, emulsions, mixtures, additives, toxicology and other chemical reactions. Laboratory experiments demonstrate mold growth, food spoilage, the role of acids and bases in food production and others. Career opportunities are also discussed.

FTS018
FOOD TECHNOLOGY: IRRADIATION
Video - VIDEOACTIVE and Supplement
Why are we using irradiation? On what foods? Is it safe? How will I  know  if I'm purchasing irradiated food?  Explores  these  and other important consumer concerns, such as how it affects  foods' cost,  nutritional values and taste. Interviews  with  prominent officials in the food industry, in food science and research  and from  irradiation regulatory agencies add insight into this  food safety procedure. 29 minutes. 

FTS019
FRANKFURTER PRODUCTION
Video
In this video, viewers are introduced to the process of making frankfurters. Starting with frankfurter carcasses, the program looks at coarse grinding of beef, pork and fatty pork trim, addition of phosphate salts, curing salts, seasonings and waste, retention of color, pre-blending, fine blending, and milling for even finer emulsion, stuffing, smoking, peeling and packaging. 21 minutes.

FTS021
FREEZING FOODS
Video
In this program, you’ll learn how to properly freeze fruits and vegetables so they do not turn in the refrigerator. It discusses common mistakes that people make when freezing foods and some foods that just do not freeze well. 30 minutes.

FTS023
GOOD MANUFACTURING PRACTICES:
SOURCES AND CONTROL OF CONTAMINATION DURING PROCESSING
Video
This program, designed as an instructional tool for new employees and for refresher training for current or reassigned workers, focuses on the sources and control of contamination in the food manufacturing process. It was produced in actual food plant situations.

The program starts at the receiving dock and emphasizes the importance of correct seals, cargo space appearance, odor and acceptable temperature. A concise description of microbial contamination and growth and cross-contamination, a demonstration of food storage and a review of aerosol contaminants are also included. Finally, the program stresses the need for accurate labeling with correct date and lot and also touches on reassembly and maintenance of production equipment. Available in English, Spanish, or Vietnamese. 20 minutes.

FTS025
IN GOOD TASTE CAREERS IN FOOD SCIENCE
Video
This video portrays various career opportunities in the food science field. It shows how students who major in chemistry, physics, math or food science can have fulfilling careers in food science. 15 minutes.

FTS026A
INNOVATIONS IN THE FOOD INDUSTRY: PACKAGING
Video
Look at the many reasons innovation occurs and examine three  new types  of  packaging.  Through interviews  with  key  personnel, industry representatives and researchers, cover a range of areas: Environmental  concerns associated with packaging waste &  diminishing landfill sites; Economic concerns associated with extending  the  shelf-life  of products &  reducing  waste;  Developing appropriate technologies to increase export potential;  Marketing aspects of packaging design for new category products; and Ensuring packaging is safe and convenient. 22 minutes. 

FTS026B
INNOVATIONS IN THE FOOD INDUSTRY: PROCESSING
Video
Look at the many reasons innovation occurs and examines three new products  to the market. Through interviews with key  personnel, industry professionals & researchers, cover a range of areas: What consumers look for when choosing new products; The  research and development process; Market research and targeted  marketing; How  a completely new product is marketed; and different  production processes and scales of production. 34 minutes.

FTS027
MEAT COOKING TECHNIQUES
Video
Students are presented with a lively discussion concerning the role of meat and meat products in today’s diet in this Video. Included is a look at cooking methods suggested for various cuts of meat and the effects of pre-cooking handling. Those viewing will learn proper carving techniques for turkey, leg of lamb, ham and beef blade roast. Sharpening and caring for carving knives is examined. 30 minutes.

FTS029
PICKLING
Video
You’ll see how to make pickles by quick methods or the old, slow fermentation process. In the kitchen, you’ll see how to make both types of cucumber pickles as well as sauerkraut. The process of fermentation is explained. There is also a discussion of why pickles don’t always turn out the way they should and what you can do to assure better pickled products. 30 minutes.

FTS031
PRESERVING FOODS
Video
People have been preserving foods since ancient times. This show looks at the different methods of food preservation and how thy work. It explains why people preserve food and how food preservation differs in various countries. An extension horticulturist describes how to select top quality produce for preserving. 30 minutes.

FTS033
PROCESSING OF TOMATOES
Video
The emphasis in this program in on the manufacture of commercial tomato products from field to can. The program covers harvesting, testing, and FDA inspection for quality, unloading, sorting and peeling to keep only mature tomatoes of the best quality, filling and sauce preparation, canning and packaging, cooking to kill spoilage organisms, and labeling. 16 minutes.

FTS035
RED MEAT AND POULTRY SAFETY AND PRESERVATION
Video
Straight-forward language, close-up photography and colorful graphics help students learn about the safety tips and procedures for handling red meat and poultry. Because the ability to choose a fresh, quality cut of meat or poultry requires knowledge and practice, this is a must-see program for high school and college students alike. Proper selection, acceptable thawing procedures and cooking temperatures as well as tips on freezing and preservation are included in this easy-to-understand presentation. 16 minutes.

FTS036
SANITATION IN FROZEN FOOD PLANTS
Video
Show to how to safely and effectively clean and sanitize processing  equipment and areas in any frozen food plant.  It  features the differences between cleaning and sanitizing, the basic sanitation sequence, and factors important for effective cleaning and personal safety. 18:11 minutes. Also available in Spanish. 

FTS037
SELECTING AND STORING FRUITS AND VEGETABLES
Video
Different fruits and vegetables need different kinds of selection guidelines and storage procedures. Viewers of this video will learn how to properly select many types of fruits and vegetables, how to determine quality and ripeness, what is and is not acceptable in appearance, and how to store fresh items. 12 minutes.

FTS042
THE FOOD LABEL & YOU
Video
What  does "Reduced Fat" and "Low Fat" on a food  product  really mean?  Which  products contain more calcium and sodium?  Can  you believe  a company's claims about their food products? This  program answers these questions and includes: background information 
on Nutrition Fact Panels and what the percent daily value  means; enlightening on the subject of good health as it pertains to food nutrition labels and smart eating. 34 minutes. 

FTS043
TROUT AQUACULTURE AND PROCESSING
Video
In this program, fingerling trout—called fry—are shown as they are farmed in captivity. It explains each step in the growth cycle at a fish farm. It then moves on to review the transportation of adult trout to a processing facility. It describes the procedures used to ready them for market and the eventual packaging of the trout for display on ice. 12 minutes.