Food is full of chemistry. Ingredients react with each other, forming new structures, flavours and colours. The colour of a tomato, the flavour of vanilla extract and the structure of bread all involve chemistry.
This course gives you a basic understanding of food chemistry. In this course we'll introduce you to the basic concepts of food chemistry, such as:
This will give you a first framework for exploring food chemistry in more detail. Once you know this, you'll be ready to dive into chemical reactions and a lot more in-depth food chemistry.
Hi there, it's Science Chef here. I'm an enthusiastic, though not incredibly good cook with a passion for science (I'm a trained scientist in food technology). One of the reasons I'm not a perfect cook: I keep on experimenting! I love baking bread (and pancakes and lots of other foods) and loving writing about my trials (and failures) on the blog foodcrumbles.com.